Description
Savor the rich flavors of this Garlic Parmesan Chicken and Potatoes recipe, featuring tender bite-sized chicken pieces and golden roasted russet potatoes coated in a savory garlic parmesan sauce, topped with melted mozzarella and fresh parsley. This dish combines air-frying, stovetop cooking, and broiling to deliver a crispy, cheesy, and deeply flavorful meal perfect for a hearty dinner.
Ingredients
Scale
Potatoes
- 5 medium russet potatoes (cut into 1-inch cubes)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Chicken
- 1.5 lbs chicken breasts (cut into 1/2-inch bite-sized pieces)
- 3 tablespoons unsalted butter
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1.5 teaspoons paprika
- 1.5 teaspoons onion powder
- 1.5 teaspoons Italian seasoning
- 3 tablespoons garlic (freshly minced)
- 1/4 teaspoon red pepper flakes
Finish and Topping
- 1 1/4 cups garlic parmesan sauce
- 1 1/2 cups mozzarella (freshly shredded)
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Prepare and Air Fry Potatoes: Peel the russet potatoes and cut them into 1-inch cubes. In a large bowl, toss the potato cubes with olive oil, salt, black pepper, garlic powder, and smoked paprika until all pieces are evenly coated. Transfer the seasoned potatoes in a single layer to an air fryer basket, then cook at 400°F for 25 minutes, shaking the basket halfway through to ensure even cooking. The potatoes should become golden and fork-tender once done.
- Cook the Chicken: While the potatoes air fry, cut the chicken breasts into 1/2-inch bite-sized pieces. Heat unsalted butter in a large skillet over medium-high heat until it begins foaming. Add the chicken pieces to the skillet and cook for 4-5 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned around the edges. Season the chicken with salt, black pepper, paprika, onion powder, and Italian seasoning, mixing well to coat evenly.
- Add Garlic and Sauce: Stir in the freshly minced garlic and red pepper flakes to the skillet with the chicken. Cook for an additional 30 seconds while stirring constantly to release the garlic’s aroma without burning it. Pour in the garlic parmesan sauce and stir thoroughly to coat all the chicken pieces evenly.
- Combine Potatoes and Chicken: Once the potatoes are cooked, add them carefully from the air fryer basket to the skillet with the sauced chicken. Gently stir to combine all ingredients and heat through evenly. Transfer the combined mixture into an oven-safe skillet or a 9×13 inch baking dish if necessary. Evenly sprinkle freshly shredded mozzarella cheese over the top to prepare for melting.
- Broil with Cheese Topping: Place the skillet or dish under the broiler set at 4-6 inches from the heat source. Broil for 2-3 minutes, watching carefully until the mozzarella has melted completely and turns lightly golden in color. Remove from the oven, sprinkle with freshly chopped parsley for a vibrant finish, and serve immediately to enjoy the warm, savory flavors at their peak.
Notes
- Cut potatoes into uniform 1-inch cubes to ensure even cooking in the air fryer.
- Shaking the air fryer basket halfway through cooking promotes even crisping of the potatoes.
- Use freshly shredded mozzarella for a better melting texture compared to pre-shredded cheese.
- Watch the broiler closely to avoid burning the cheese; it can brown quickly.
- Adjust red pepper flakes based on your preferred spice level or omit for a milder flavor.
- This recipe works well for meal prepping—store leftovers in an airtight container and refrigerate for up to 3 days.
Keywords: Garlic Parmesan Chicken, Air Fryer Potatoes, Chicken and Potatoes Recipe, Cheesy Chicken Dinner, Easy Weeknight Meal