Garlic Parmesan Chicken and Potatoes

Why You’ll Love This Recipe

I love how this meal is all about ease and bold flavor—it’s budget-friendly, uses ingredients I often have on hand, and cooks up in a single skillet. The potatoes crisp to perfection in the oven, and combining them with juicy chicken, garlic butter, rich sauce, and melty mozzarella creates a comforting, irresistible dish with minimal cleanup .

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Olive oil
• Chicken tenderloins or breast pieces
• Baby potatoes (halved)
• Paprika
• Poultry seasoning
• Black pepper
• Butter
• Garlic (minced)
• Garlic Parmesan wing sauce
• Shredded mozzarella cheese

Directions

1. I preheat the oven to 400 °F and grease a baking sheet.

2. I toss potatoes with a tablespoon of olive oil and half the seasoning mix (paprika, poultry seasoning, black pepper), then roast for 20 minutes until tender and crisp

3. Meanwhile, I season chicken pieces with the remaining seasoning, then cook them in a skillet with the other tablespoon of olive oil for 7–10 minutes until browned through .

4. I stir in butter and minced garlic, sautéing briefly until fragrant.

5. I add the roasted potatoes to the skillet, turn off the heat, pour in the garlic Parmesan wing sauce, and toss to coat everything evenly

6. I sprinkle mozzarella over the top, cover the skillet, and let it sit about 5 minutes so the cheese melts .

7. I serve it straight from the skillet for that cozy, rustic presentation.

Servings and timing

• Servings: 4 people 
• Prep time: ~15 minutes 
• Cook time: ~20 minutes for potatoes + ~15 minutes for skillet process
• Total time: ~35 minutes

Variations

• Air-fryer option: I air-fry the potatoes at 400 °F for about 20 minutes instead of roasting .

• Cheese swaps: I experiment with cheddar, Monterey Jack, or freshly shaved Parmesan instead of mozzarella .

• Extra veggies: I sometimes toss in green beans, mushrooms, or cherry tomatoes when adding the potatoes .

• Sauce substitute: I use my favorite buffalo or garlic sauces if I don’t have the wing sauce

• Spice it up: I adjust seasoning by adding red pepper flakes or Cajun blend for a kick .

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days  To reheat, I warm it in a skillet over low heat or microwave gently—if it seems a bit dry, I add a splash of water or extra butter. For a crisp finish, I cover and heat in a 300 °F oven for a few minutes to revive the texture.

FAQs

1. Can I use different kinds of potatoes?

Yes—I use red, Yukon Gold, fingerlings, or even quarter russets (peeled). Just cut them so they roast evenly .

2. What if I don’t have garlic Parmesan wing sauce?

No problem—I substitute with plain buffalo sauce, garlic butter sauce, or another favorite wing sauce—just tweak the seasoning accordingly

3. Can I cook everything in one skillet (including potatoes)?

I prefer roasting the potatoes separately for crispiness, but you can cook them in the skillet first if you pre-cook and reduce liquid—it just may take a bit longer.

4. Is this low-cost and pantry-friendly?

Absolutely—it uses basic staples like chicken, potatoes, dried spices, and cheese. Even if you’re missing one component, it’s easy to switch it out

5. Can I freeze leftovers?

Yes—I freeze cooled portions in freezer containers for up to a month. I prefer thawing before reheating to keep the texture intact .

Conclusion

This Garlic Parmesan Chicken and Potatoes dish is one of those weeknight meals I rely on when I want something comforting, flavorful, and stress-free. It’s cheesy but balanced, hearty but simple—and totally satisfying. I hope it finds a spot in your dinner rotation as it has in mine!