Introduction
I can still smell the garlic and butter as the skillet sizzled on my stove the first time I made this dish. Right away, the room filled with warm, savory notes and I knew dinner had arrived: the Garlic Parmesan Chicken and Potatoes Skillet is one of those meals that hugs you. This always takes me back to Sunday dinners. If you like a bright touch on the side, try a small garnish from my candied lemon slices for contrast.
Why You’ll Love This
- One-pan comfort — fewer dishes, more flavor.
- Kid-approved flavors — garlicky, cheesy, and familiar.
- Quick weekday dinner — about 35–45 minutes total.
- Budget-friendly — simple chicken and potatoes.
- Great for leftovers — the sauce keeps the meal lively.
Quick Recipe Snapshot
- Servings: 3–4
- Prep time: 10 minutes
- Cook time: 25–30 minutes
- Total time: 35–40 minutes
- Skill level: Easy
- Taste: savory + buttery
You’ll feel confident making this even on a busy weeknight.
Ingredients You’ll Need
- 2 chicken breasts, cubed
- 4–5 small/medium-sized potatoes, cubed
- Olive oil (for tossing the potatoes)
- Salt, pepper, garlic powder, paprika (for seasoning potatoes)
- 2 tablespoons butter
- ½ teaspoon each of salt and pepper (for seasoning chicken)
- 1 teaspoon each of paprika, onion powder, and Italian seasoning
- 2 tablespoons minced garlic
- Buffalo Wild Wings Garlic Parmesan Sauce (as desired)
- 1 cup shredded mozzarella cheese
Chef notes:
- Fresh garlic = bigger flavor
- Unsalted butter helps control salt
- Air fryer crisps potatoes faster
How to Make It
- First, prep the potatoes: wash, peel, and cut into small cubes. Then toss with olive oil, salt, pepper, garlic powder, and paprika until each piece glistens.
- Next, air fry at 400°F for about 20 minutes. Shake the basket twice so the cubes brown evenly; look for crisp edges and tender centers.
- Meanwhile, cut the chicken into small cubes. Season with ½ teaspoon salt and pepper, and 1 teaspoon each paprika, onion powder, and Italian seasoning.
- Heat 2 tablespoons butter in a skillet over medium-high heat until it foams. Add chicken and let it sizzle; brown the pieces on all sides. Cook until meat reaches 165°F and juices run clear.
- Then stir in the minced garlic and add Buffalo Wild Wings Garlic Parmesan Sauce to taste. Cook 1–2 minutes more until the sauce thickens and coats the chicken. You’ll smell the garlic deepen.
- Finally, add the air-fried potatoes to the skillet and toss so the potatoes take on the sauce. Scatter mozzarella across the top, cover to melt, or pop the skillet under the broiler for a few minutes until bubbly and golden.
If you want a citrus lift, serve with candied orange slices like the ones I sometimes use from my other recipe.
Kitchen Tips (From My Kitchen)
- Time-saver: Cube the potatoes the night before to speed prep the next day.
- Common mistake + fix: Overcrowding the skillet prevents browning — cook chicken in batches if needed.
- Simple variation: Swap Italian seasoning for smoked paprika for a smoky twist; try candied orange peel as a sweet finish.
Serving Ideas
- Weeknight dinner: Pair with a crisp green salad and crusty bread.
- Casual brunch: Serve with soft-poached eggs on top.
- Game night: Let guests scoop from the skillet; add extra sauce for dunking.
- Holiday side: Add roasted green beans and a sprinkle of parsley.
Optional garnish: chopped parsley, extra grated Parmesan, or a lemon wedge.
Also consider a bright topping like the candied orange slices from my pantry notes at this recipe for a playful sweet contrast.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze cooked components separately up to 2 months.
- Reheat: Warm gently in a skillet over low heat to keep potatoes crisp.
Leftover idea: Stuff into a wrap with greens for a quick lunch.
Garlic Parmesan Chicken and Potatoes Skillet
Ingredients
Method
- Wash, peel, and cut the potatoes into small cubes.
- Toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika until well coated.
- Air fry the potatoes at 400°F for about 20 minutes, shaking the basket twice for even browning.
- Cut the chicken into small cubes and season with salt, pepper, paprika, onion powder, and Italian seasoning.
- Heat butter in a skillet over medium-high heat until foamy. Add the chicken and brown on all sides until cooked through (165°F).
- Stir in minced garlic and add the Buffalo Wild Wings Garlic Parmesan Sauce. Cook for an additional 1-2 minutes until the sauce thickens.
- Add the air-fried potatoes to the skillet and toss to coat them in the sauce.
- Sprinkle mozzarella over the top and cover to melt or broil for a few minutes until bubbly and golden.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — cook chicken and potatoes separately, cool, then refrigerate. Reheat together and finish with fresh sauce and cheese.
Q: What are good substitutions?
A: Use any garlic-parmesan sauce you like, or swap mozzarella for provolone. Avoid over-saucing to keep texture right.
Q: How do I know it’s done?
A: Chicken is done at 165°F and should show no pink; potatoes should be tender when pierced and golden at the edges.
Q: Can I freeze it?
A: Yes, although texture shifts; freeze portions and reheat slowly to preserve moisture. See my pantry notes in the terms and conditions for storage tips.
Final Thoughts
This skillet feels like home — garlicky, cheesy, and just a little bit indulgent without fuss. Try it once, and then tweak the sauce or herbs until it’s your go-to comfort meal. I hope you enjoy making this as much as I do; it’s honest, fast, and satisfying. Garlic Parmesan Chicken and Potatoes Skillet
Conclusion
For a different take on this flavor combo, I like the version over at Garlic Parmesan Chicken and Potatoes – Cooking in the Midwest which inspired a few of my tweaks. Also, this Garlic Parmesan Chicken and Potato Skillet – Asili Glam has a lovely presentation idea I recommend checking.
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