Cheesy Garlic Parmesan Chicken with Roasted Potatoes

Ingredients

• 4–5 medium russet potatoes, washed and cut into 1-inch cubes (peeling is optional)
• 1 ½ tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons salted butter, melted
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon minced garlic (about 3 cloves)

• ½ cup grated Parmesan cheese (freshly grated is best)
• 1 cup shredded low-moisture mozzarella cheese
• ¼ cup garlic Parmesan sauce (optional, but recommended for extra creaminess—like Buffalo Wild Wings style)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Prep the Potatoes Start by washing and cubing your potatoes. Try to keep the cubes roughly the same size so they cook evenly. In a large bowl, toss the potatoes with the olive oil, garlic powder, paprika, salt, and pepper until they are well coated. There is no need to preheat the air fryer for this step; just get them in.
2. Step 2: First Air Fry (Potatoes Only) Place the seasoned potatoes into the air fryer basket. Set the temperature to 400°F (200°C) and cook for 15 minutes . This gives the potatoes a head start since they take longer than the chicken. After 15 minutes, pull the basket out and give it a good shake to ensure the potatoes are roasting evenly and not sticking .
3. Step 3: Prep the Chicken While the potatoes are doing their first round, prepare the chicken. Pat the cubed chicken breasts dry with a paper towel. In a separate bowl, combine the melted butter, Italian seasoning, onion powder, salt, pepper, and minced garlic. Add the chicken cubes and toss until every piece is coated in the garlicky butter mixture.
4. Step 4: Combine and Second Air Fry After the potatoes have cooked for 15 minutes, push them to one side of the air fryer basket (or spread them out evenly if your basket is large). Add the seasoned chicken cubes in a single layer, trying not to overcrowd the basket. If your air fryer is small, you may need to cook the chicken in a separate batch to ensure it gets crispy rather than steaming. Set the temperature to 380°F (193°C) and cook for 10–12 minutes , flipping the chicken halfway through. The chicken is done when the internal temperature reaches 165°F (74°C) .
5. Step 5: The Cheesy Garlic Finish Once the chicken is cooked through and the potatoes are golden brown, it is time for the cheese. If your air fryer basket is oven-safe (most are not metal-handled baskets that can go under a broiler, but check your manual), you can keep everything in the basket. Otherwise, transfer the chicken and potatoes to a small baking dish or skillet.
6. Toss the hot potatoes and chicken with the grated Parmesan cheese and the optional garlic Parmesan sauce.
7. Sprinkle the shredded mozzarella evenly over the top.
8. Return the basket (or place the dish) back into the air fryer at 400°F (200°C) for 2–3 minutes , just until the mozzarella is melted, bubbly, and slightly golden. Watch it closely so the cheese does not burn .
9. Step 6: Serve Remove from the air fryer and let it rest for a minute. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan if desired. Serve hot directly from the basket or dish.

Nutrition

Calories: ~450–480 per serving · Protein: ~32g · Fat: ~20g · Carbohydrates: ~35g · Saturated Fat: ~9g · Fiber: ~4g · Sodium: ~750–850mg (depending on the salt and Parmesan sauce used)