Description
A simple yet satisfying one-pan meal featuring crispy potatoes and flavorful chicken, topped with melted mozzarella and garlic parmesan sauce.
Ingredients
- 2 chicken breasts, cubed
- 4–5 small/medium-sized potatoes, cubed
- Olive oil (for tossing the potatoes)
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
- 2 tablespoons butter
- ½ teaspoon each of salt and pepper (for seasoning chicken)
- 1 teaspoon each of paprika, onion powder, and Italian seasoning
- 2 tablespoons minced garlic
- Buffalo Wild Wings Garlic Parmesan Sauce (as desired)
- 1 cup shredded mozzarella cheese
Instructions
- Wash and peel the potatoes, then cut them into small cubes. Toss the cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Preheat the air fryer to 400°F. Cook the potatoes for about 20 minutes, shaking the basket occasionally until they are crispy on the outside and tender inside.
- While the potatoes are cooking, cut the chicken breasts into small cubes and season with ½ teaspoon each of salt and pepper, along with 1 teaspoon each of paprika, onion powder, and Italian seasoning.
- Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the seasoned chicken cubes and cook until they reach an internal temperature of 165°F and are fully cooked through.
- Stir in minced garlic and Buffalo Wild Wings Garlic Parmesan Sauce (as desired) to the skillet. Cook for an additional 1-2 minutes, stirring to coat the chicken evenly in the sauce.
- Once the air-fried potatoes are done, add them to the skillet with the chicken and toss everything together until the potatoes are coated with the sauce.
- Sprinkle shredded mozzarella cheese on top of the skillet. Either cover with a lid until the cheese melts or transfer to the oven under the broiler for a few minutes until bubbly and golden.
Notes
Serve hot and consider garnishing with fresh herbs. Store leftovers in the refrigerator for up to three days.
