Description
A quick one-pan comfort meal featuring air-fried potatoes with garlicky, saucy chicken and melted mozzarella.
Ingredients
- 2 boneless skinless chicken breasts, cubed (about 1–1.25 lbs)
- 4–5 small/medium potatoes, peeled and cubed (Yukon gold or red potatoes work well)
- Olive oil (for tossing potatoes)
- Salt and pepper
- Garlic powder (1/2 tsp for potatoes)
- Paprika (1/2 tsp for potatoes and 1 tsp for chicken)
- 2 tablespoons butter (for cooking chicken)
- 1/2 teaspoon salt (for chicken)
- 1/2 teaspoon pepper (for chicken)
- 1 teaspoon onion powder (for chicken)
- 1 teaspoon Italian seasoning (for chicken)
- 2 tablespoons minced garlic (fresh recommended)
- Buffalo Wild Wings Garlic Parmesan Sauce (use amount to taste; start with 1/4–1/3 cup)
- 1 cup shredded mozzarella cheese
Instructions
- Prepare potatoes: Wash, peel (optional), and cut potatoes into small, even 1/2-inch cubes.
- Toss with olive oil, salt, pepper, garlic powder, and paprika.
- Air-fry potatoes: Preheat air fryer to 400°F (204°C) and cook for 18–22 minutes, shaking the basket every 6–8 minutes.
- Season chicken: Cube chicken breasts and mix with salt, pepper, paprika, onion powder, and Italian seasoning.
- Cook chicken: Heat butter in a skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until cooked through.
- Add garlic and sauce: Reduce heat, add garlic and cook until fragrant, then stir in the garlic-parmesan sauce and warm through.
- Combine potatoes and chicken: Add crispy air-fried potatoes to the skillet and gently toss.
- Melt the cheese: Sprinkle mozzarella over, cover the skillet for 2–3 minutes until melted.
- Finish and rest: Let rest for 2–3 minutes and serve hot.
Notes
For a creamier finish, stir in cream cheese or heavy cream with the sauce. To make it vegetarian, replace chicken with cauliflower or firm tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian