Garlic Parmesan Chicken & Potato Skillet

Ingredients

• 1.5 lb Chicken Breast (cut into 1‑inch cubes)
• 4 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Italian Seasoning (store‑bought blend)
• 1 tsp All‑Purpose Seasoning (generic all‑purpose seasoning blend)
• 1 tsp Paprika (sweet paprika)
• 2 tbsp Unsalted Butter (cut into pieces)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1.5 lb Potatoes (peeled and cubed ½‑inch)
• ½ cup Mayonnaise (full‑fat for richness)
• ½ cup Parmesan Cheese (freshly grated)
• 1 tbsp White Wine Vinegar (adds acidity)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Sugar (balances acidity)
• ½ cup Mozzarella Cheese (shredded)
• 2 tbsp Fresh Parsley (chopped for garnish)
• to taste Salt (season potatoes and chicken)
• to taste Black Pepper (freshly ground)

Instructions

1. Season the Chicken

   In a bowl toss the cubed chicken breast with 2 tbsp olive oil, Italian seasoning, all‑purpose seasoning, and paprika until evenly coated.

   Time: PT5M

2. Cook the Chicken

   Heat the skillet over medium‑high, melt butter and add remaining 2 tbsp olive oil. Add the seasoned chicken and sauté 5‑6 minutes, stirring occasionally, until lightly browned.

   Time: PT6M

   Temperature: Medium‑High

3. Add Onion and Garlic

   When the chicken is about halfway done, add the diced onion and minced garlic. Continue to sauté 4 minutes until the onion is translucent and begins to caramelize.

   Time: PT4M

   Temperature: Medium

4. Prep the Potatoes

   While the chicken cooks, toss the cubed potatoes with a drizzle of olive oil, salt, and pepper in a separate bowl.

   Time: PT5M

5. Air‑Fry the Potatoes

   Preheat the air fryer to 400°F. Spread potatoes in a single layer and air‑fry for 20 minutes, shaking the basket halfway through, until golden and crisp.

   Time: PT20M

   Temperature: 400°F

6. Make Garlic Parmesan Sauce

   In the mixing bowl combine mayonnaise, grated Parmesan, 2 tbsp olive oil, minced garlic, white wine vinegar, lemon juice, and sugar. Whisk until smooth and creamy.

   Time: PT5M

7. Combine Chicken, Potatoes, and Sauce

   Transfer the cooked chicken (with onions) to a large bowl, add the air‑fried potatoes, pour the garlic‑Parmesan sauce over everything, and toss gently to coat evenly.

   Time: PT3M

8. Bake with Cheese

   Spread the mixture into a baking dish, sprinkle extra Parmesan and shredded mozzarella on top, and bake in a pre‑heated oven at 375°F for 5‑7 minutes, or until the cheese is melted and bubbly.

   Time: PT7M

   Temperature: 375°F

9. Garnish and Serve

   Remove from oven, sprinkle chopped fresh parsley, let rest 2 minutes, then serve hot.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

35g

Carbohydrates

30g

Fat

25g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Olive Oil: Canola oil
• Instead of Italian Seasoning: Dried oregano and basil mix
• Instead of All‑Purpose Seasoning: Seasoned salt
• Instead of Paprika: Smoked paprika (for deeper flavor)
• Instead of Unsalted Butter: Margarine
• Instead of Onion: Shallots
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Potatoes: Sweet potatoes
• Instead of Mayonnaise: Greek yogurt (½ cup)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Lemon Juice: Lime juice
• Instead of Sugar: Honey (½ tsp)
• Instead of Mozzarella Cheese: Provolone
• Instead of Fresh Parsley: Fresh basil

Equipment Needed

• Skillet
• Air Fryer
• Mixing Bowl
• Whisk
• Knife
• Cutting Board
• Baking Dish
• Oven
• Spatula

Critical Steps — Do Not Skip

• Seasoning the chicken evenly
• Ensuring the chicken is browned but not overcooked
• Air‑frying potatoes until crisp
• Achieving a smooth sauce consistency
• Baking until cheese is fully melted without burning

Chef Tips from the Video

• For extra flavor, add a pinch of red‑pepper flakes to the chicken seasoning
• Use a cast‑iron skillet for better heat retention and caramelization
• If you don’t have an air fryer, roast the potatoes on a baking sheet at 425°F for 25‑30 minutes, turning halfway.

Troubleshooting

Storage

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

Freezer: Can freeze cooked portions for up to 2 months; thaw before reheating

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

Make-Ahead Tips

• Prepare the garlic‑Parmesan sauce up to 24 hours in advance and refrigerate
• Cube and season potatoes ahead of time; keep them in a bowl of cold water to prevent browning

Frequently Asked Questions