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Garlic Parmesan Chicken and Potatoes

This dish features tender chicken breasts bathed in a rich garlic parmesan sauce, served alongside perfectly roasted russet potatoes for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 5 medium russet potatoes (cut into 1-inch cubes)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
For the Chicken
  • 1.5 lbs chicken breasts (cut into 1/2-inch bite-sized pieces)
  • 3 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1.5 teaspoons paprika
  • 1.5 teaspoons onion powder
  • 1.5 teaspoons Italian seasoning
  • 3 tablespoons garlic (freshly minced)
  • 1/4 teaspoon red pepper flakes
  • 1 1/4 cups garlic parmesan sauce
  • 1 1/2 cups mozzarella (freshly shredded)
  • 2 tablespoons fresh parsley (finely chopped)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cubed potatoes with olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and smoked paprika. Toss well to coat the potatoes evenly.
  3. Spread the seasoned potatoes in a single layer on a baking sheet. Bake in the preheated oven for about 25-30 minutes, or until golden and crispy on the outside.
Cooking the Chicken
  1. While the potatoes are baking, season the chicken pieces with 3/4 teaspoon salt, 3/4 teaspoon black pepper, paprika, onion powder, and Italian seasoning.
  2. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
  3. Add the seasoned chicken to the skillet. Cook for about 6-8 minutes or until the chicken is cooked through and no longer pink in the center.
  4. Pour in the garlic parmesan sauce while stirring to coat the chicken evenly. Let it simmer for an additional 3-4 minutes.
Combining and Serving
  1. Once the potatoes are done, combine them with the chicken mixture in the skillet, ensuring everything is well mixed.
  2. Top with shredded mozzarella and place the skillet under the broiler for about 2-3 minutes until the cheese melts and bubbles.
  3. Remove from heat, sprinkle with freshly chopped parsley, and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.