Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 medium-sized potatoes, diced into small chunks
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
- Fresh lemon juice (optional for added flavor)
Instructions
- Season the chicken breasts with salt, pepper, garlic powder, and paprika. Toss the diced potatoes with olive oil, salt, pepper, and a little paprika for added color and flavor.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and sear the chicken breasts for about 4-5 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add the diced potatoes and cook for about 10 minutes, turning occasionally, until crispy and cooked through. Add the minced garlic during the last 2 minutes of cooking.
- Return the chicken to the skillet with the potatoes. Sprinkle grated Parmesan cheese evenly over the chicken and potatoes. Cover and cook for an additional 5 minutes until the cheese melts and internal temperature reaches 165°F.
- Sprinkle chopped parsley and a squeeze of fresh lemon juice over the dish. Serve hot with your favorite sides.
Notes
- Ensure potatoes are diced evenly for uniform crispiness.
- If using chicken thighs, adjust cooking time to ensure they are cooked through.
- For extra crispy potatoes, finish in the air fryer or oven.
- Add or substitute herbs like thyme or rosemary for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 460 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 125 mg