Garlic Parmesan Chicken and Potatoes

Ingredients

• 4 medium Yukon Gold Potatoes (peeled and diced into 1‑½‑inch cubes)
• 2 large Chicken Breast (boneless, skinless, diced into bite‑size pieces)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (cut into small cubes)
• 1 teaspoon Salt (fine sea salt)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Italian Seasoning
• ½ cup Heavy Cream
• ½ cup Parmesan Cheese (freshly grated)
• 2 large Garlic Clove (minced)
• 1 cup Mozzarella Cheese (shredded)
• ½ cup Cheddar Cheese (shredded, sharp preferred)
• 20 slices Pepperoni Slices (regular size)

Instructions

1. Heat Fat

   Place the large skillet over medium‑high heat and add the olive oil and butter. Allow the butter to melt and the oil to shimmer.

   Time: PT2M

2. Cook Potatoes

   Add the diced Yukon Gold potatoes to the skillet. Sprinkle with salt, pepper, garlic powder, and paprika. Stir to coat, then cook, stirring occasionally, until the potatoes are golden brown and tender, about 15 minutes.

   Time: PT15M

3. Set Potatoes Aside

   Using a slotted spoon, transfer the cooked potatoes to a plate and set aside while you cook the chicken.

   Time: PT2M

4. Cook Chicken

   In the same skillet, add the diced chicken breast. Season with salt, pepper, garlic powder, paprika, and Italian seasoning. Cook, stirring occasionally, until the chicken is no longer pink and is lightly browned, about 8 minutes.

   Time: PT8M

5. Make Garlic‑Parmesan Sauce

   In a small mixing bowl, combine the heavy cream, grated Parmesan, and minced garlic. Pour the mixture into the skillet with the chicken, stirring to combine. Let it simmer for 2 minutes until slightly thickened.

   Time: PT2M

6. Combine Potatoes and Sauce

   Return the cooked potatoes to the skillet. Toss everything together so the potatoes are evenly coated with the garlic‑Parmesan sauce.

   Time: PT2M

7. Add Cheeses and Pepperoni

   Transfer the skillet contents to an oven‑safe baking dish (or keep in the skillet if oven‑proof). Sprinkle the shredded mozzarella and cheddar evenly over the top, then arrange the pepperoni slices in a single layer.

   Time: PT3M

8. Bake Until Melted

   Place the dish in a pre‑heated oven at 350°F and bake until the cheese is fully melted and bubbly, about 12 minutes.

   Time: PT12M

   Temperature: 350°F

9. Rest and Serve

   Remove from the oven and let rest for 5 minutes before serving so the sauce thickens slightly.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35g

Carbohydrates

30g

Fat

25g

Fiber

4g

Ingredient Substitutions

• Instead of Yukon Gold Potatoes: Russet potatoes, sweet potatoes
• Instead of Chicken Breast: Turkey breast, boneless chicken thighs
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Paprika: smoked paprika
• Instead of Italian Seasoning: dried oregano and basil blend
• Instead of Heavy Cream: half‑and‑half, whole milk
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Garlic Clove: garlic powder (½ tsp)
• Instead of Mozzarella Cheese: provolone
• Instead of Cheddar Cheese: Monterey Jack
• Instead of Pepperoni Slices: turkey pepperoni, salami

Equipment Needed

• Large Skillet
• Oven‑Safe Baking Dish
• Spatula or Wooden Spoon
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Cheese Grater
• Mixing Bowl

Critical Steps — Do Not Skip

• Cooking potatoes until golden and tender
• Ensuring chicken is fully cooked through
• Baking until the cheese is fully melted and bubbly

Chef Tips from the Video

• Use Yukon Gold potatoes for a buttery texture that holds up well in the sauce.
• Add a pinch of red‑pepper flakes to the seasoning for a subtle heat.
• Finish with a sprinkle of fresh chopped parsley for color and freshness.

Troubleshooting

Storage

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

Freezer: Not recommended due to cheese texture changes; if frozen, reheat gently and add fresh cheese on top.

Room temperature: Can sit at room temperature for up to 2 hours; discard after that.

Make-Ahead Tips

• Dice potatoes and chicken a day ahead and store them in sealed bags in the refrigerator.
• Pre‑cook the potatoes and keep them refrigerated; reheat with the sauce before baking.

Frequently Asked Questions