This garlic parmesan chicken and potatoes is a complete one-skillet meal combining crispy air-fried potatoes, tender pan-seared chicken, and a rich creamy garlic parmesan sauce finished with melted mozzarella cheese.
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Dice potatoes into bite-sized pieces, season as desired, and air fry until golden and crispy.
While the potatoes are cooking, melt butter in a large oven-safe skillet over medium-high heat.
Add the chicken and cook until browned and cooked through.
Reduce heat to low and stir in the parmesan garlic sauce, coating the chicken evenly.
Add the crispy air-fried potatoes to the skillet and mix everything together.
Top the mixture with shredded mozzarella cheese.
Place the skillet in the oven for 2-3 minutes, or until the cheese is fully melted and bubbly.
Garnish with fresh parsley, if desired, and serve immediately.
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.
air fryer · large skillet or cast iron pan
Yes. Thighs stay moist and take 1-2 minutes longer to cook through. Check internal temp reaches 165°F.
The recipe calls for air-fried potatoes, but you can pan-fry diced potatoes in butter until golden and crispy as an alternative.
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.
Internal temperature should reach 165°F at the thickest part. Bite-sized pieces typically cook in 6–8 minutes.
Cheddar, fontina, or provolone work well. Reduce cooking time slightly if using a cheese that melts faster.
