Description
A savory dish featuring tender chicken and crispy baby potatoes engulfed in a rich garlic Parmesan sauce, perfect for family gatherings.
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 cups baby potatoes (quartered)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic (minced)
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat the air fryer to 400°F (200°C). Toss the baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and a pinch of salt and pepper. Air fry for 12-15 minutes until crispy.
- Season the chicken breasts with salt, pepper, and the remaining garlic powder and paprika.
- In a large skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then stir in the grated Parmesan cheese until the sauce thickens slightly.
- Return the cooked chicken breasts to the skillet and spoon the sauce over them.
- Top with shredded mozzarella cheese and cover with a lid until the cheese melts.
- Add the air-fried potatoes to the skillet and garnish with chopped parsley before serving.
Notes
For enhanced flavor, marinate the chicken in olive oil, garlic powder, and paprika for 30 minutes before cooking. Use freshly minced garlic for a bolder taste.
