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Boneless, skinless chicken breasts or thighs (cut into bite-sized cubes)

Yellow or Yukon Gold potatoes (diced into uniform small pieces)

Garlic powder

Onion powder

Smoked paprika

Italian seasoning

Salt

Black pepper

Butter

Minced garlic

Heavy cream

Freshly grated Parmesan

Shredded mozzarella or cheddar cheese

Fresh chopped parsley for garnish

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1. Toss the cubed potatoes in olive oil, salt, pepper, and garlic powder. Roast them in the oven at 400°F (200°C) or cook them in an air fryer for 20–25 minutes until the edges are golden and crispy.

2. While the potatoes cook, heat olive oil or butter in a large skillet over medium-high heat. Season the cubed chicken with your spice blend and sear for 5–6 minutes until completely cooked through and beautifully browned, then set aside.

3. Lower the skillet heat to medium and melt a tablespoon of butter. Sauté minced garlic until fragrant, then pour in heavy cream and a handful of grated Parmesan. Simmer gently for 3–4 minutes until the sauce begins to bubble and slightly thicken.

4. Return the crispy potatoes and seared chicken back into the skillet, tossing them thoroughly to coat every piece in the cream sauce. Turn off the heat, scatter a generous layer of shredded cheese across the top, cover with a lid for 2 minutes to let it melt completely, and finish with a sprinkle of chopped parsley.

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