Cooking for the family can sometimes feel like a juggling act, especially with busy schedules and little ones to herd. One of my favorite go-to meals is this Garlic Parmesan Chicken and Potatoes —it’s simple, quick, and has that magic, comforting taste that everyone loves. Back when my kids were little, I discovered this recipe on a hectic evening when I needed something effortless yet flavorful; the warm, cheesy garlic sauce was an instant hit! It’s become a staple, resurfacing on our dining table whenever we need that comforting hug of a meal.
With dinner this delightful, you won’t want to miss our other easy dinner ideas. Check out our breakfast potatoes recipe for more inspiration.
Why you’ll love this recipe
This recipe is a lifesaver because it brings together juicy chicken, crispy potatoes, and cheesy goodness, all in under 40 minutes. The Garlic Parmesan Chicken and Potatoes is kid-friendly, and the flavors are just enough to keep the adults smiling, too. Plus, it uses the air fryer for the potatoes, offering a healthier alternative without compromising on tenderness or taste.
Ingredients
- 1 lb chicken breasts
- 4 – 5 small/medium-sized russet potatoes
- Olive oil (for potatoes)
- Salt (for potatoes and chicken)
- Pepper (for potatoes and chicken)
- Garlic powder (for potatoes)
- Paprika (for potatoes and chicken)
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1-2 tbsp minced garlic
- Buffalo Wild Wings Garlic Parmesan Sauce (to taste)
- 1 cup shredded mozzarella cheese
Step-by-step instructions
- Start by washing and peeling your russet potatoes, then cut them into small cubes.
- Toss the potato cubes with olive oil, salt, pepper, garlic powder, and paprika until they’re well coated.
- Cook the potatoes in an air fryer at 400 degrees F for about 25 minutes, shaking them at least a couple of times during cooking to ensure even crispiness.
- Once the potatoes are halfway done, cube the chicken breasts.
- For the chicken, heat 2 tablespoons of butter in a skillet over medium-high heat.
- Season the chicken with salt, pepper, paprika, onion powder, and Italian seasoning.
- Once the chicken is done, add minced garlic and just enough Parmesan Garlic sauce to thoroughly coat the chicken.
- Add the air-fried potatoes to the skillet with the chicken and stir well to combine.
- Sprinkle shredded mozzarella cheese on top.
- Broil in the oven for a few minutes to melt the cheese, or simply cover with a lid to do this on the stove.
- Finish off with a sprinkle of dried parsley and additional Parmesan Garlic sauce if desired.
Recipe tips & variations
If you’re out of mozzarella, Parmesan cheese works great as a substitution. You can add a splash of lemon juice for a zesty twist, or throw in some red pepper flakes for a spicy kick. To make this more veggie-packed, toss in some broccoli or bell peppers right before serving.
Storage & reheating
This dish stores well in an airtight container in the refrigerator for up to three days. For reheating, the microwave will do the trick, but for the best consistency, reheat in the stove-top on low heat, adding a little bit of water and covering the skillet.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicy and flavorful, making them a great substitute if you prefer dark meat.
What other kinds of potatoes can I use?
You can use red potatoes or Yukon Gold for a buttery texture. Just keep an eye on the cooking time as different potatoes can vary in their cooking needs.
Do I have to use an air fryer?
While an air fryer gives those perfect crispy edges, you can also roast the potatoes in the oven at the same temperature. Just make sure to check them for doneness.
Recipes you may like
- Explore this delightful crescent roll breakfast recipe .
- Indulge in our cheesy breakfast pizza recipe .
Garlic Parmesan Chicken and Potatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting and quick meal featuring juicy chicken, crispy potatoes, and cheesy goodness, all prepared in under 40 minutes.
Ingredients
- 1 lb chicken breasts
- 4 – 5 small/medium-sized russet potatoes
- Olive oil (for potatoes)
- Salt (for potatoes and chicken)
- Pepper (for potatoes and chicken)
- Garlic powder (for potatoes)
- Paprika (for potatoes and chicken)
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1–2 tbsp minced garlic
- Buffalo Wild Wings Garlic Parmesan Sauce (to taste)
- 1 cup shredded mozzarella cheese
Instructions
- Start by washing and peeling your russet potatoes, then cut them into small cubes.
- Toss the potato cubes with olive oil, salt, pepper, garlic powder, and paprika until they’re well coated.
- Cook the potatoes in an air fryer at 400 degrees F for about 25 minutes, shaking them at least a couple of times during cooking to ensure even crispiness.
- Once the potatoes are halfway done, cube the chicken breasts.
- For the chicken, heat 2 tablespoons of butter in a skillet over medium-high heat.
- Season the chicken with salt, pepper, paprika, onion powder, and Italian seasoning.
- Once the chicken is done, add minced garlic and just enough Parmesan Garlic sauce to thoroughly coat the chicken.
- Add the air-fried potatoes to the skillet with the chicken and stir well to combine.
- Sprinkle shredded mozzarella cheese on top.
- Broil in the oven for a few minutes to melt the cheese, or simply cover with a lid to do this on the stove.
- Finish off with a sprinkle of dried parsley and additional Parmesan Garlic sauce if desired.
Notes
- If you’re out of mozzarella, Parmesan cheese works great as a substitution.
- You can add a splash of lemon juice for a zesty twist.
- For a spicy kick, throw in some red pepper flakes.
- To make this more veggie-packed, toss in some broccoli or bell peppers right before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Air Fryer, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg