Prep time: 15 mins | Cook time: 25–30 mins | Servings: 4
Ingredients
- The Protein: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized cubes.
- The Potatoes: 3–4 large Russet or Yukon Gold potatoes, diced into 1-inch pieces.
- The Garlic Parmesan Sauce:
- 1/2 cup heavy cream or whole milk.
- 1/2 cup grated Parmesan cheese.
- 4 cloves garlic, minced.
- 1/2 tsp dried oregano or Italian seasoning.
- The Melt: 1.5 cups shredded mozzarella cheese.
- The Cooking Fat: 2 tbsp olive oil and 1 tbsp butter.
- Garnish: Freshly chopped parsley or dried herbs.
Instructions
- Crisp the Potatoes: In a large oven-safe skillet over medium-high heat, add the olive oil and butter. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until they are golden-brown and tender on the inside.
- Cook the Chicken: Move the potatoes to the edges of the pan and add the chicken pieces to the center. Season with salt, pepper, and garlic powder. Sauté for 6–8 minutes until the chicken is fully cooked and slightly browned.
- Make it Creamy: Lower the heat to medium. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and grated Parmesan, tossing everything together until the chicken and potatoes are well-coated and the sauce thickens slightly.
- Add the Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the mixture.
- Melt & Bubble: Place the skillet under a broiler for 2–3 minutes (or cover with a lid on the stovetop) until the mozzarella is completely melted and bubbling.
- Finish: Garnish with a sprinkle of fresh parsley or extra Italian herbs before serving hot.