This garlicky, cheesy skillet combines tender bite-sized chicken with crispy air-fried potatoes and a hit of Buffalo Wild Wings Garlic Parmesan Sauce for an easy weeknight winner. It’s a hands-on, one-skillet meal that comes together fast, feeds a family, and cleans up easily. If you like hearty skillet dinners, you might also enjoy the flavor balance in Creamy Chicken and Mushroom Skillet for another comforting option.
Why you’ll love this dish
This Garlic Parmesan Chicken and Potatoes Skillet hits several sweet spots: speedy prep, a crowd-pleasing flavor profile, and flexible equipment choices (air fryer plus skillet, or all-stovetop/oven if needed). The garlic-parmesan sauce gives a rich umami lift without long simmering; the air-fried potatoes add crunch that contrasts the saucy chicken.
“Comfort food with a crisp edge — the potatoes bring crunch while the sauce keeps every bite saucy and cozy.”
Perfect occasions: busy weeknights, casual weekend dinners, or a simple meal to bring to potlucks where you want something both familiar and slightly elevated.
How this recipe comes together
This is a two-track cook: air-fry the potatoes until crisp, while you season and pan-roast the cubed chicken. Garlic and the Buffalo Wild Wings Garlic Parmesan Sauce get folded in at the end, then everything is finished under cheese until melty. Expect an easy 30–35 minute active cook time with simultaneous steps to save time.
What you’ll need
- 2 boneless chicken breasts, cut into small cubes (about 1–1.5 inches)
- 4–5 small to medium potatoes, peeled and cubed
- Olive oil (for tossing potatoes)
- Salt and black pepper
- Garlic powder and paprika (for potato seasoning)
- 2 tablespoons butter (for cooking chicken)
- ½ teaspoon salt and ½ teaspoon pepper (for chicken)
- 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon Italian seasoning (for chicken)
- 2 tablespoons minced garlic (fresh is best)
- Buffalo Wild Wings Garlic Parmesan Sauce, to taste (start with 2–3 tablespoons and add as desired)
- 1 cup shredded mozzarella cheese
Ingredient notes and substitutions:
- Potatoes: Yukon Gold or red potatoes crisp nicely; russets work but may need extra shaking.
- Chicken: Boneless skinless thighs can replace breasts if you prefer juicier meat; reduce cook time slightly.
- Sauce: If you don’t have the bottled garlic-parmesan sauce, mix 2 tbsp mayonnaise + 1 tbsp grated Parmesan + 1 tsp garlic (minced) + a squeeze of lemon as a quick stand-in.
- Cheese: Swap mozzarella for shredded Parmesan or a mix of mozzarella + provolone for more pull and flavor.
Step-by-step instructions
- Prepare the potatoes: Wash, peel (optional), and cut potatoes into small 1/2–1 inch cubes. Toss in a bowl with 1–2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly coated.
- Air-fry the potatoes: Preheat the air fryer to 400°F (200°C). Spread potatoes in a single layer and air-fry for about 18–22 minutes, shaking the basket every 6–8 minutes so they brown evenly. They should be crispy outside and tender inside. (If you don’t have an air fryer: roast on a baking sheet at 425°F for 25–30 minutes, flipping once.)
- Season the chicken: While potatoes cook, cube chicken. In a bowl, toss chicken with ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning.
- Cook the chicken: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer; don’t crowd the pan. Cook 4–6 minutes, turning so the pieces brown on all sides. Use an instant-read thermometer to confirm chicken reaches 165°F (74°C).
- Add garlic and sauce: Lower heat to medium. Stir in 2 tablespoons minced garlic and cook 30–60 seconds until fragrant. Add Buffalo Wild Wings Garlic Parmesan Sauce to taste (start with 2–3 tablespoons) and toss to coat the chicken; cook 1–2 minutes so flavors meld.
- Combine potatoes and chicken: Fold the air-fried potatoes into the skillet, tossing gently to coat them in sauce. Adjust seasoning with salt and pepper if needed.
- Melt the cheese: Sprinkle 1 cup shredded mozzarella over the skillet. Cover with a lid until the cheese melts (1–2 minutes), or place the skillet under a hot broiler for 1–3 minutes until cheese is bubbly and golden — watch closely to avoid burning. Serve hot.
Best ways to enjoy it
- Plate this with a simple green salad and a squeeze of lemon to cut the richness.
- Serve alongside steamed broccoli or roasted asparagus for color and texture contrast.
- For family-style serving, bring the skillet to the table and let everyone scoop their portion; crusty bread or garlic knots are great for mopping up sauce.
- For a lighter meal, reduce the cheese and add a side of pickled vegetables for brightness.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze in a suitable container for up to 2–3 months; thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over medium-low with a splash of water or broth to loosen the sauce, or use the oven at 350°F until warmed through. Avoid microwaving for long stretches to prevent soggy potatoes; short bursts with stirring work if you must.
- Safety: Reheat until the internal temperature reaches 165°F. Do not leave cooked chicken at room temperature for more than two hours.
Pro chef tips
- Don’t overcrowd: Give chicken cubes room in the skillet to brown; crowding causes steaming and pale meat.
- Potato size matters: Cut potatoes uniformly (about 1/2–1 inch) so they crisp evenly in the air fryer.
- Garlic timing: Add garlic near the end of cooking the chicken to prevent bitterness from overcooking.
- Sauce control: Start with a small amount of Garlic Parmesan Sauce and add more incrementally — it’s easier to add than to remove.
- Crisp finish trick: If you want extra-crisp potatoes after combining, briefly return the skillet to the oven (450°F) for 3–5 minutes uncovered to re-crisp edges. For inspiration on a creamier finish, check a related take on a rich skillet sauce in Crispy Parmesan Chicken Garlic Cream Sauce.
Creative twists
- Spicy version: Mix 1–2 teaspoons hot sauce or 1/2 teaspoon cayenne into the sauce for heat.
- Mediterranean: Swap Italian seasoning for oregano and thyme, drizzle with tzatziki and top with Kalamata olives.
- Keto swap: Replace potatoes with roasted cauliflower florets or radishes to keep carbs low.
- Make it seafood: Use firm fish cubes (like cod) or large shrimp; reduce cook times so seafood stays tender.
- Vegetarian: Omit chicken and use hearty roasted cauliflower or pan-seared tofu; increase sauce to coat well.
Common questions
Q: Can I make this without an air fryer?
A: Yes. Roast the seasoned potatoes on a baking sheet at 425°F for 25–30 minutes, flipping once, until crisp and tender.
Q: How much sauce should I use for two chicken breasts?
A: Start with 2–3 tablespoons, taste, and add up to 1/4 cup depending on how saucy you like it. The recipe balances coating the chicken and potatoes without drowning them.
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheese melts more smoothly. Pre-shredded cheese often contains anti-caking agents that slightly change melt behavior.
Q: Can this be prepared ahead?
A: You can cook potatoes and chicken separately ahead of time, refrigerate, then reheat and combine before serving. For best texture, re-crisp potatoes briefly in the oven or air fryer when reheating.
Q: Is this recipe kid-friendly?
A: Generally yes — the mild garlic-parmesan flavor is usually popular with kids. Reserve any hot sauce or extra spices on the side so picky eaters can opt out.
If you want more skillet-style dinner ideas, the linked recipes above offer similar techniques and flavors to explore.
Print
Garlic Parmesan Chicken and Potatoes Skillet
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A garlicky, cheesy skillet dinner featuring tender chicken and crispy air-fried potatoes, enhanced with Buffalo Wild Wings Garlic Parmesan Sauce.
Ingredients
- 2 boneless chicken breasts, cut into small cubes
- 4–5 small to medium potatoes, peeled and cubed
- Olive oil, for tossing potatoes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons minced garlic
- Buffalo Wild Wings Garlic Parmesan Sauce, to taste
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the potatoes: Wash, peel (optional), and cut potatoes into small 1/2–1 inch cubes. Toss in a bowl with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Air-fry the potatoes at 400°F (200°C) for about 18–22 minutes, shaking the basket every 6–8 minutes.
- Season the chicken: In a bowl, toss chicken with salt, pepper, paprika, onion powder, and Italian seasoning.
- Cook the chicken: Heat butter in a large skillet over medium-high heat. Add chicken cubes and cook 4–6 minutes until browned.
- Add minced garlic and cook until fragrant. Stir in the Garlic Parmesan Sauce to taste.
- Combine the air-fried potatoes with the chicken in the skillet and toss to coat.
- Melt the cheese over the skillet, covering until melted, or broil for 1–3 minutes until bubbly and golden.
Notes
For added crispness, return the skillet to the oven at 450°F for a few minutes after combining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American