Garlic Parmesan Chicken & Potato Skillet
Luke Brown cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Naomi on SeeMeCook
An easy weeknight skillet dinner made with crispy air-fried potatoes, seasoned chicken, creamy garlic Parmesan sauce, and melted mozzarella. The dish is finished under the broiler for a bubbly, cheesy topping.
- Time
- 30 minutes
- Equipment
- Stovetop, oven, and air fryer
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 600 g
- 14 g
- 30 g
- 3 g
- 1 g
- 2 g
- 3 g
- 1 g
- 18 g
- 120 g
- 110 g
Weights are estimates. Together, the ingredients weigh about 1.35 kg before cooking, which is about 340 g per serving.
Steps
Wash and peel the potatoes. Cut them into small, evenly sized cubes so they cook at the same rate.
Place the potato cubes in a bowl. Add olive oil, salt, black pepper, garlic powder, and paprika, using the seasonings to taste as described in the source. Toss thoroughly until the potatoes are evenly coated.
Preheat the air fryer to 400°F (200 °C) (205°C (400 °F)). Add the seasoned potatoes in an even layer, working in batches if necessary to avoid overcrowding.
Air-fry the potatoes for about 20 minutes, or about 25 minutes according to the accompanying transcript, shaking the basket at least twice during cooking. They should be tender inside and browned or crisp at the edges.
When the potatoes are approximately halfway cooked, cut the chicken breasts into bite-sized cubes. Pat them dry if needed so they brown more effectively.
Heat a large oven-safe skillet over medium-high heat. Add the butter and allow it to melt and coat the pan.
Add the cubed chicken to the skillet. Season with 1/2 teaspoon each of salt and black pepper, plus 1 teaspoon each of paprika, onion powder, and Italian seasoning. Cook, stirring occasionally, until the chicken is browned and cooked through, reaching 165°F (74 °C) (74°C (165 °F)) internally.
Add the minced garlic to the cooked chicken. Stir and cook briefly until the garlic is fragrant, taking care not to let it burn.
Add enough Buffalo Wild Wings Parmesan Garlic Sauce to coat the chicken. Stir until the sauce is distributed evenly.
Add the cooked potatoes to the skillet. Stir gently until the potatoes and sauced chicken are thoroughly combined without breaking up the potatoes.
Sprinkle the shredded mozzarella evenly over the chicken and potatoes.
Transfer the oven-safe skillet under the broiler for a few minutes, watching closely, until the mozzarella is fully melted and lightly browned. Alternatively, cover the skillet with a lid and leave it over low heat until the cheese melts.
Remove the skillet from the heat. Sprinkle with dried parsley and drizzle or serve with additional Parmesan Garlic Sauce if desired. Serve hot.
Notes
The source does not give exact amounts for the potato oil and seasonings or the Parmesan Garlic Sauce; adjust these to taste and use enough sauce to coat the chicken. Broiling time varies by oven, so watch the skillet closely to prevent the cheese from burning. Use an oven-safe skillet for the broiler method.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 633
- Protein
- 46 g
- Carbs
- 33 g
- Fat
- 35 g
- Fiber
- 4 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
