1-First Step: Prep and dice the potatoes* Wash, peel, and cut 4-5 small to medium russet potatoes into roughly 1-inch cubes. Uniform pieces cook evenly. If you prefer skin-on, scrub the potatoes well and leave skins for extra texture.* Place the diced potatoes in a large bowl and pat dry with a towel. Removing excess moisture helps them get crispier in the air fryer or oven.

2-Second Step: Season the potatoes* Toss potatoes with a drizzle of olive oil (about 1.5 to 2 tablespoons), a pinch of salt and pepper, 1/2 to 1 teaspoon garlic powder, and a light sprinkle of paprika until they are evenly coated. You can adjust seasonings by eye depending on your taste.* If using frozen diced hash browns as a shortcut, partially thaw and pat dry before tossing with oil and seasoning; this helps crisp them up better.

3-Third Step: Cook the potatoes* Air fryer method: Preheat the air fryer to 400°F. Spread the seasoned potatoes in the basket in a single layer. Cook for about 25 minutes, shaking the basket at least a couple times (around 10 and 15 minutes) to turn the potatoes and promote even browning. Adjust time as needed for your model and the size of the cubes. Aim for golden, crisp edges and fork-tender centers.* Oven method: If you do not have an air fryer, preheat the oven to 400 to 425°F. Spread the seasoned potatoes on a baking sheet lined with parchment paper and roast for about 30 minutes, stirring halfway through. Broil for 1-2 minutes at the end if you want extra crispiness.

4-Fourth Step: Prepare the chicken while the potatoes cook* Halfway through the potatoes’ cooking time, cut 1 lb chicken breasts into bite-size cubes so they’ll be ready to cook when the potatoes finish. Cutting the chicken later reduces prep time and keeps ingredients fresh.* Heat a skillet over medium-high heat and add 2 tablespoons butter. When the butter is melted and foamy, add the cubed chicken in a single layer. Don’t crowd the pan work in batches if needed to get a nice sear.* Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning. Stir occasionally and cook for about 6 to 8 minutes until the chicken is cooked through and golden on the outside. Internal temperature should reach 165°F.

5-Fifth Step: Add garlic and sauce* After the chicken is cooked, reduce heat slightly and add 1 to 2 tablespoons minced garlic. Sauté for 30 to 45 seconds until fragrant, being careful not to burn the garlic.* Stir in enough Garlic Parmesan sauce to coat the chicken start with a couple of tablespoons and add more to taste. Toss the chicken so each piece is well coated. For lower sodium, use a lighter hand with the sauce or a homemade version with less salt.

6-Sixth Step: Combine chicken and potatoes* Add the cooked potatoes to the skillet and gently stir to combine so the seasoning and sauce meld into the potatoes without turning them into mush.* Taste and adjust seasoning. If the dish needs brightness, a squeeze of lemon works nicely, or add more garlic parmesan sauce for extra tang.

7-Final Step: Cheese and finish* Top the skillet mixture with 1 cup shredded mozzarella cheese. You can grate a block of mozzarella for creamier melt.* Broil: Place the skillet under the oven broiler for a few minutes until the cheese bubbles and lightly browns. Keep a close eye to prevent burning. Alternatively, cover the skillet and let the residual heat on the stove melt the cheese for a softer finish.* Serve hot, sprinkled with optional dried parsley and extra Garlic Parmesan sauce on the side for dipping.