Warm, saucy, and just a little bit addictive — this Garlic Parmesan Chicken and Potatoes Skillet is a one-pan weeknight hero. Tender cubed chicken gets tossed in buttery garlic and Buffalo Wild Wings Garlic Parmesan Sauce, then joined by crispy air-fried potato cubes and a blanket of melted mozzarella. It’s fast, family-friendly, and perfect when you want comfort food without a lot of fuss. If you like crunchy, saucy chicken sandwiches, you might also enjoy this Chick-fil-A crispy chicken sandwich copycat recipe that captures similar craveable textures.
Why you’ll love this dish
This skillet hits a lot of home-cook sweet spots: minimal cleanup, quick timing, and big flavor from just a few pantry staples. The contrast between crispy air-fried potatoes and tender, saucy chicken is what keeps everyone coming back for seconds. It’s also easily adjustable for picky eaters — add more sauce for adults, hold it back slightly for kids.
"A simple weeknight dinner that tastes like you spent all afternoon on it — golden potatoes, garlicky butter chicken, and melty cheese in under an hour."
Reasons to try it:
- One-skillet finish (plus an air fryer step) for easy cleanup.
- Kid-approved flavors: garlic, Parmesan-style sauce, and gooey cheese.
- Flexible for meal prep and leftovers.
How this recipe comes together
This is a two-track process that finishes in one pan:
- Cube, oil, and season potatoes, air-fry until golden and crisp (about 20 minutes at 400°F).
- Season and sear cubed chicken in butter in a skillet until it reaches 165°F.
- Add minced garlic and Buffalo Wild Wings Garlic Parmesan Sauce, toss in the potatoes, top with mozzarella, and briefly steam or broil until bubbly.
The staggered approach keeps the potatoes crisp and the chicken perfectly cooked without steaming it in the pan.
What you’ll need
- 2 chicken breasts, cut into small cubes
- 4–5 small/medium potatoes, peeled and cubed (about 1/2–3/4-inch pieces)
- Olive oil, for tossing potatoes
- Salt, pepper, garlic powder, paprika — for potato seasoning
- 2 tablespoons butter (for cooking chicken)
- 1/2 teaspoon salt and 1/2 teaspoon pepper — for chicken seasoning
- 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon Italian seasoning — for chicken
- 2 tablespoons minced garlic (fresh preferred)
- Buffalo Wild Wings Garlic Parmesan Sauce — use to taste (start with 1/4–1/2 cup)
- 1 cup shredded mozzarella cheese
Ingredient notes and substitutions:
- Leave potato skins on if you prefer more texture and fiber; reduce peeling time.
- Swap mozzarella for a mix of mozzarella and shredded Parmesan for extra savory depth.
- If you don’t have the BWW sauce, use a garlic-parmesan jarred sauce or make a quick mix of melted butter + grated Parmesan + a pinch of garlic powder + a splash of hot sauce.
Step-by-step instructions
- Prep the potatoes: Wash, peel (optional), and cut potatoes into even small cubes. Toss with a drizzle of olive oil, ¼–½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika until evenly coated.
- Air-fry the potatoes: Preheat the air fryer to 400°F. Cook potatoes for about 18–22 minutes, shaking the basket every 6–8 minutes so they brown evenly. They should be crispy outside and tender inside.
- Season the chicken: While potatoes cook, cube the chicken breasts. In a bowl, mix the 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 chicken cubes in a single layer (work in batches if needed). Sear, turning occasionally, until all pieces reach an internal temperature of 165°F and are golden — about 6–8 minutes depending on size. Use an instant-read thermometer for safety and consistency.
- Add garlic and sauce: Reduce heat to medium. Stir in 2 tablespoons minced garlic and pour in the Buffalo Wild Wings Garlic Parmesan Sauce (start with about 1/4 cup and add more to taste). Cook 1–2 minutes, stirring to coat the chicken evenly.
- Combine with potatoes: Add the air-fried potatoes to the skillet and gently toss so the potatoes pick up the sauce and some of the buttery pan juices.
- Melt the cheese: Sprinkle 1 cup shredded mozzarella over the top. Either cover the skillet with a lid for a few minutes until the cheese melts, or place the skillet briefly under the broiler (watch closely) until the cheese is bubbly and lightly golden.
Timing tip: Air-frying potatoes takes the longest step; while they cook, you can chop chicken, measure spices, and mince garlic to keep things moving.
Best ways to enjoy it
- Garnish with chopped fresh parsley or chives and a squeeze of lemon to brighten the dish.
- Serve with a crisp green salad or steamed green beans for a balanced plate.
- For extra crunch, top with toasted breadcrumbs or fried shallots just before serving.
- Pair with a cold lager or a citrusy Sauvignon Blanc to cut through the richness.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a skillet over medium heat to preserve potato crispness, adding a splash of water or broth if it seems dry. For extra-crispy potatoes, reheat in a 375°F oven for 10–12 minutes or use the air fryer for 5–7 minutes. Microwaving is fastest but will soften the potatoes.
Pro chef tips
- Cut potatoes and chicken into similarly sized small cubes to ensure even cooking.
- Don’t overcrowd the air fryer basket — give potatoes space to crisp. Cook in batches if needed.
- Use an instant-read thermometer and pull chicken at 165°F for safe, juicy results.
- If you want more garlic punch, quickly sauté the minced garlic in butter for 30–45 seconds before adding the sauce to release its aroma without burning.
- For a richer finish, stir a tablespoon of cream cheese or a splash of heavy cream into the sauce before adding the potatoes.
For a breaded, crunchy chicken twist inspired by fast-food favorites, try adapting plating and coating techniques similar to the copycat Chick-fil-A crispy chicken sandwich — the textures translate well in a skillet setup.
Creative twists
- Spicy Buffalo: Swap in your favorite buffalo wing sauce and top with blue cheese crumbles.
- Herb-forward: Finish with a handful of chopped basil and a little lemon zest for a fresher profile.
- Vegetarian swap: Replace chicken with thick tofu cubes or a medley of mushrooms and reduce cooking time.
- Cheesy upgrade: Add a mix of fontina and mozzarella for a silkier melt.
Common questions
Q: How long does this take from start to finish?
A: Active hands-on time is about 25–30 minutes; total time with air-frying is roughly 40–45 minutes.
Q: Can I cook the potatoes in the oven instead of an air fryer?
A: Yes — roast at 425°F on a baking sheet for 25–35 minutes, turning once, until golden and crisp.
Q: How much Buffalo Wild Wings Garlic Parmesan Sauce should I use?
A: Start with 1/4 cup for subtle flavor; increase to 1/3–1/2 cup for a more pronounced garlicky-Parmesan coating. Adjust to taste.
Q: Is this safe for meal prep?
A: Absolutely. Store portions in airtight containers and reheat as described. For best texture, crisp potatoes in the air fryer or oven before serving.
Q: Can I use frozen potatoes?
A: Par-cooked frozen potato cubes can work — reduce air-fry time and watch for browning so they don’t overcook.
If you’d like a printable shopping list or a scaled version for four people, tell me how many servings you want and I’ll adjust the quantities.
Garlic Parmesan Chicken and Potatoes Skillet
Ingredients
For the Potatoes
- 4–5 pieces small/medium potatoes, peeled and cubed About 1/2–3/4-inch pieces; skins can be left on for more fiber.
- 1 tablespoon olive oil For tossing potatoes.
- 0.5 teaspoon salt For potato seasoning.
- 0.25 teaspoon pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
For the Chicken
- 2 pieces chicken breasts, cut into small cubes
- 2 tablespoons butter For cooking chicken.
- 0.5 teaspoon salt For chicken seasoning.
- 0.5 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons minced garlic Fresh preferred.
- 0.25–0.5 cup Buffalo Wild Wings Garlic Parmesan Sauce Use to taste.
For Topping
- 1 cup shredded mozzarella cheese
Instructions
Preparation
- Wash, peel (optional), and cut potatoes into even small cubes. Toss with olive oil, ¼–½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika until evenly coated.
- Preheat the air fryer to 400°F. Cook potatoes for about 18–22 minutes, shaking the basket every 6–8 minutes so they brown evenly.
- While potatoes cook, cube the chicken breasts. In a bowl, mix chicken with ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning.
Cooking
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken cubes in a single layer and sear, turning occasionally, until they reach an internal temperature of 165°F and are golden, about 6–8 minutes.
- Reduce heat to medium. Stir in 2 tablespoons minced garlic and pour in the Buffalo Wild Wings Garlic Parmesan Sauce. Cook for 1–2 minutes, stirring to coat the chicken evenly.
- Add the air-fried potatoes to the skillet and gently toss so they pick up the sauce.
- Sprinkle 1 cup shredded mozzarella over the top. Cover the skillet with a lid until the cheese melts or place under the broiler until bubbly and golden.