Description
This Garlic Parmesan Chicken and Potatoes dish is a flavorful and comforting meal featuring tender chicken pieces and crispy baby potatoes roasted to perfection, tossed in a savory garlic parmesan wing sauce, and topped with melted mozzarella cheese. It’s an easy one-pan recipe perfect for weeknight dinners with a rich blend of herbs and spices delivering a deliciously cheesy finish.
Ingredients
Units
Scale
Chicken
- 1 pound chicken tenderloins or breasts, cut into bite size pieces
- 1 tablespoon olive oil
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup garlic parmesan wing sauce
- 1 cup shredded mozzarella cheese
Potatoes
- 1 pound baby potatoes, halved
- 1 tablespoon olive oil
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by setting it out for the potatoes.
- Prepare Chicken: Trim any fat from the chicken and cut into bite-sized pieces. Place the chicken into a large bowl and drizzle with 1 tablespoon olive oil.
- Prepare Potatoes: In another large bowl, add the halved baby potatoes and drizzle with the remaining 1 tablespoon olive oil.
- Seasoning Mix: In a small bowl, combine paprika, poultry seasoning, and black pepper.
- Season Chicken and Potatoes: Sprinkle half of the seasoning mix evenly over the chicken pieces and the other half over the potatoes. Toss each bowl to coat the pieces evenly with the spices.
- Roast Potatoes: Spread the seasoned potatoes evenly on the baking sheet and roast in the preheated oven for 20 minutes until golden and tender.
- Cook Chicken: While the potatoes roast, heat a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 7-10 minutes until browned and cooked through.
- Add Butter and Garlic: Add the butter and minced garlic to the skillet with the chicken and stir to combine, letting the garlic release its aroma.
- Combine Chicken and Potatoes: Once the potatoes are roasted, add them to the skillet with the cooked chicken and toss gently to combine all ingredients. Turn off the heat.
- Add Sauce: Pour in the garlic parmesan wing sauce and toss everything again to evenly coat.
- Top with Cheese and Melt: Sprinkle the shredded mozzarella cheese over the chicken and potatoes, cover the skillet with a lid, and let it sit for about 5 minutes to melt the cheese completely.
Notes
- You can substitute chicken breasts for tenderloins or vice versa based on preference.
- Feel free to use different types of potatoes if baby potatoes aren’t available; just adjust roasting time accordingly.
- For extra crispiness, you can broil the dish for 1-2 minutes after melting the cheese.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
- Adjust seasoning amounts based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
