Momma makes a 30 minute meal! (Garlic Parm Chicken & Potato Skillet!)

Ingredients

• 2 lb Russet Potatoes (peeled and diced into bite‑size cubes)
• 2 Tbsp Olive Oil (for tossing potatoes)
• 1 tsp Garlic Powder
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Salt
• 2 tsp Paprika (1 tsp for potatoes, 1 tsp for chicken)
• 1.5 lb Chicken Tenders (cut into bite‑size pieces; can substitute boneless, skinless chicken breast)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 1 tsp Onion Powder
• 1 tsp Italian Seasoning
• 2 Tbsp Minced Garlic (jarred, well‑stirred)
• 2 Tbsp Parmesan Garlic Sauce (Buffalo Wild Wings Parmesan Garlic sauce or similar)
• 1 cup Shredded Parmesan Cheese (freshly grated if possible)

Instructions

1. Dice Potatoes

   Place the potatoes on a cutting board and cut them into bite‑size cubes, about ½‑inch pieces.

   Time: PT5M

2. Season Potatoes

   In a large bowl, toss the diced potatoes with olive oil, garlic powder, black pepper, salt, and 1 tsp paprika until evenly coated.

   Time: PT5M

3. Air‑Fry Potatoes

   Preheat the air fryer to 400°F. Spread the seasoned potatoes in a single layer in the basket and cook for 25 minutes, shaking the basket halfway through.

   Time: PT25M

   Temperature: 400°F

4. Dice Chicken

   While the potatoes are cooking, cut the chicken tenders into bite‑size pieces.

   Time: PT5M

5. Cook Chicken with Seasonings

   Heat the skillet over medium‑high heat, melt the butter, then add the chicken. Sprinkle with onion powder, 1 tsp paprika, Italian seasoning, and minced garlic. Stir in the Parmesan garlic sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 10 minutes.

   Time: PT10M

6. Combine Chicken and Potatoes

   When the potatoes have about 12 minutes left, add the cooked chicken (with its sauce) to the skillet and toss gently to combine.

   Time: PT3M

7. Add Parmesan Cheese

   Sprinkle the shredded Parmesan cheese evenly over the chicken‑potato mixture.

   Time: PT1M

8. Bake to Melt Cheese

   Transfer the skillet (or move the mixture to an oven‑safe dish) to the preheated oven at 400°F. Bake for 7 minutes, or until the cheese is fully melted and lightly golden.

   Time: PT7M

   Temperature: 400°F

9. Rest and Serve

   Remove from the oven, let rest for 2 minutes, then serve hot straight from the skillet or plate onto individual dishes.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Russet Potatoes: Yukon Gold potatoes, red potatoes
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic Powder: fresh minced garlic, garlic salt (reduce added salt)
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Paprika: smoked paprika, cayenne pepper (use less)
• Instead of Chicken Tenders: boneless chicken breast, turkey tenderloins
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Onion Powder: finely minced fresh onion (use less)
• Instead of Italian Seasoning: herbes de Provence, dried oregano + basil
• Instead of Minced Garlic: fresh minced garlic (2 cloves)
• Instead of Parmesan Garlic Sauce: store‑bought garlic‑parmesan sauce, mix of melted butter + grated Parmesan + garlic
• Instead of Shredded Parmesan Cheese: Pecorino Romano, Grana Padano

Equipment Needed

• Large Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Air Fryer
• Fry Pan / Skillet
• Spatula or Wooden Spoon
• Tongs (optional)
• Measuring Spoons
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Season the potatoes evenly before air‑frying.
• Do not overcook the chicken; it should be just done before baking.
• Melt the cheese just until bubbly to avoid a dry finish.

Chef Tips from the Video

• Use freshly grated Parmesan for a richer flavor and better melt.
• Add a splash of heavy cream or milk to the sauce if you prefer a creamier texture.
• For extra heat, sprinkle a pinch of red‑pepper flakes with the paprika.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze in a freezer‑safe container for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice and season potatoes up to 2 hours ahead; keep refrigerated.
• Chicken can be diced and seasoned (without cooking) and stored in the fridge for 24 hours.
• Assemble the skillet, cover, and refrigerate; bake directly from the fridge, adding an extra 2‑3 minutes to the bake time.

Frequently Asked Questions