Garlic Parmesan Chicken and Potatoes

Pro tips

• Pat chicken dry and season generously before searing to build a golden crust and lock in moisture.
• Air-fry potatoes until they're deeply golden and crispy on the edges—this prevents them from becoming mushy when mixed with the creamy sauce.
• Don't skip the fresh parsley garnish; it cuts through the richness of the parmesan and mozzarella and adds color.
• Use full-fat dairy or a good quality butter in the garlic parmesan sauce for the best flavor and creaminess.

Substitutions

• Parmesan garlic sauce → homemade (melt butter with minced garlic, add cream and grated parmesan)
• Mozzarella cheese → sharp cheddar or gruyère (adjust melting time accordingly)
• Fresh parsley → fresh basil or chives for garnish

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat or in a 350°F oven until warmed through.

Equipment

air fryer · large skillet or cast iron pan

Can I use chicken thighs instead of chicken breast?

Yes. Thighs stay moist and take 1-2 minutes longer to cook through. Check internal temp reaches 165°F.

Do I need an air fryer for this recipe?

The recipe calls for air-fried potatoes, but you can pan-fry diced potatoes in butter until golden and crispy as an alternative.

Can this be made ahead?

Prepare and refrigerate the components separately; assemble and reheat in a skillet over medium heat or in a 350°F oven for 10–12 minutes.

How do I know when the chicken is done?

Internal temperature should reach 165°F at the thickest part. Bite-sized pieces typically cook in 6–8 minutes.

What can I use instead of mozzarella?

Cheddar, fontina, or provolone work well. Reduce cooking time slightly if using a cheese that melts faster.