One skillet, one meal! This 35-minute garlic parmesan chicken and potatoes makes dinner a breeze. Chunks of seasoned chicken and tender potatoes, smothered in a creamy garlic parmesan wing sauce served with melted cheese on top! All you need is a veggie side and dinner is served!
Preheat the oven to 400°F and set out a baking sheet.
Trim any fat off the chicken and cut into bite size pieces. Place the cut chicken into a large bowl and add one tablespoon of olive oil.
To another large bowl, add the cut potatoes and one tablespoon of olive oil.
To a small bowl, mix together the paprika, poultry seasoning, and pepper.
Sprinkle half the seasoning evenly over the chicken and half over the potatoes and toss to combine.
Pour the seasoned potatoes onto the baking sheet and roast for 20 minutes.
While the potatoes are cooking, in a large skillet over medium high heat, add the seasoned chicken, cooking 7-10 minutes or until browned and fully cooked.
Add the butter and garlic to the skillet and stir to combine.
Add the roasted potatoes to the chicken, tossing to combine, and turn off the heat.
Add the garlic parmesan sauce and toss to combine.
Sprinkle cheese evenly over the chicken and potatoes and cover with a lid to melt, approximately 5 minutes.
Notes
Store leftovers covered in the fridge for up to 3 days.
Any potatoes can be used in approximately 1" cubes.
Use your favorite cheese - shaved parmesan will work well.
You can air fry the potatoes instead of oven roasting them - 400° for 20 minutes.