Garlic Parmesan Chicken Potato Skillet with Mozzarella
Air-fried potato cubes and skillet-cooked chicken tossed with prepared garlic Parmesan sauce and melted mozzarella.
Ingredients
Air-fried potatoes
- 1 1/2 pounds gold potatoes Cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Chicken and finish
- 1 1/2 pounds boneless skinless chicken breasts Thawed; cut into 3/4-inch pieces
- 2 tablespoons unsalted butter
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons minced garlic
- 1/2 cup prepared garlic Parmesan wing sauce
- 1 cup shredded mozzarella cheese
Instructions
- Coat ½-inch potato cubes with olive oil and the potato seasonings. Air-fry at 400°F in an uncrowded basket for 18–25 minutes, shaking periodically; use batches when needed.
- When potatoes are nearly done, coat thawed chicken with Italian seasoning, onion powder, paprika, and its measured salt and pepper.
- Melt butter in a wide skillet on medium-high. Sauté the chicken 6–10 minutes, turning for even cooking, and confirm 165°F in several thick pieces.
- Reduce the burner setting. Stir in minced garlic for 30 seconds, then fold in ½ cup prepared wing sauce and the tender air-fried potatoes.
- Warm the combined mixture 1–2 minutes. Add mozzarella, put on the lid, and melt the cheese over low heat for about 2–3 minutes.
Notes
The estimate allows cooking tasks to overlap. Extra air-fryer batches extend the total. Use fully thawed chicken, check for 165°F, and refrigerate leftovers for no more than 3–4 days before reheating to 165°F.