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Buffalo Chicken and Garlic Parmesan Potatoes
Servings: 5
Calories: 480kcal
Buffalo Chicken and Garlic Parmesan Potatoes, a highly palatable meal containing chicken coated in buffalo sauce as well as oven baked garlic parmesan potato wedges and broccoli.
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Ingredients
For the Chicken
- 2 ½ lbs (1135 g) boneless skinless chicken breast
- 2-3 Tbsp (30 ml) buffalo sauce
- 1 tsp (2 g) cornstarch
- 1 Tbsp (15 g) olive oil
- 1 Tbsp (14 g) butter
For the Broccoli
- 1 large bunch (500 g) broccoli
For the Potato Wedges
- 5 small (750 g) russet potatoes
- 1 Tbsp (15 ml) olive oil
- 2 Tbsp (30 g) garlic minced
- 1 tsp (3 g) salt
- 1 tsp (2 g) pepper
- 1 tsp (2 g) paprika
- 1 tsp (2 g) cayenne pepper
- 1 Tbsp (3 g) dried parsley
- 3 Tbsp (17 g) parmesan cheese grated
Instructions
For the Potatoes
- Preheat your oven to 425°F.
- Wash each of your potatoes thoroughly. Cut each of them in half long ways 3 times so you have 8 wedges for each potato.
- In a large bowl, drizzle 1 Tbsp of olive oil over the potatoes. Sprinkle 1 tsp of salt, pepper, paprika, cayenne, and 1 Tbsp parsley over the potatoes. Add 2 Tbsp of minced garlic and 3 Tbsp of grated parmesan cheese. Toss the potatoes to coat and spread onto a sheet pan.
- Bake for 15 minutes and then flip them to the other side and cook an additional 10-12 minutes.
For the Chicken
- While the potatoes are cooking cut the chicken breast into one inch cubes.
- Heat a large skillet over medium high heat and add in 1 Tbsp of olive oil. Add the chicken and cook until it is white in the center, around 7-8 minutes.
- When the chicken is just about cooked through, melt 1 Tbsp of butter and mix in 1 tsp of cornstarch and 2–3 Tbsp of buffalo sauce.
For the Broccoli
- Steam the broccoli while your chicken is cooking. Season with salt and pepper.
Plating
- This recipe makes 5 servings. Divide all of your ingredients evenly between your containers.
Nutrition
Calories: 480kcal | Carbohydrates: 35g | Protein: 51g | Fat: 15g
NUTRITIONAL INFO FOR THE Buffalo Chicken & Garlic Parmesan Potatoes
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
176g
Protein
257g
Fat
74g
Calories
2398 cals
This Post Has 9 Comments
Question: in the recipe here on the website, it says to add minced garlic to the potato wedges. But in the YouTube video, you add garlic powder instead. Not a big deal but which recipe should I adhere to? Thanks
It doesn’t really make a difference. Sometimes I use garlic powder for ease. Fresh garlic gives you a stronger garlic flavor 👍
What is the cornstarch for? It didn’t seem like you put some in the video. Is it needed?
Ah, whoops. Sometimes I’ll add it to the sauce in a pan to help thicken it up a bit.
How do you reheat this? Or do you just eat it from chilled?
I microwave or air fry just about everything to reheat
Can i just airfry all of this to make this meal?
Perfection! I double the roasted potatoes for 5 servings. I also replace the chicken breast with chichen tighs and replace brocolli with haricorts verts.
First mince garlic, add potatos, add parmesan, add spices, finally add oil and salt. 180c hot air owen, varm the owen trays, add oil and let it get varm then add potatoes and bake for 13 mim before flipping