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Buffalo Wild Wings Garlic Parmesan Chicken and Potatoes

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • For Chicken and Potatoes:
  • 4-6 boneless skinless chicken breasts (about 2 pounds)
  • 2 pounds baby potatoes halved
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • For Garlic Parmesan Sauce:
  • ½ cup unsalted butter
  • 8 cloves garlic minced
  • 1 cup heavy cream
  • 1¼ cups freshly grated Parmesan cheese divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon white pepper optional
  • For Garnish:
  • 2 tablespoons fresh parsley chopped
  • Extra Parmesan cheese

Instructions
 

  • Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Prepare potatoes: Toss halved potatoes with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and paprika.
  • Season chicken: Pat chicken dry, brush with remaining oil, and season with salt, pepper, and garlic powder.
  • Arrange on pan: Spread potatoes cut-side down in a single layer. Place chicken breasts among potatoes.
  • Initial bake: Bake for 20 minutes.
  • Make sauce: While baking, melt butter in a saucepan over medium heat. Add garlic and sauté 1-2 minutes. Add cream and bring to gentle simmer. Reduce heat to low and gradually whisk in 1 cup Parmesan until smooth. Add all seasonings and stir well.
  • First sauce application: After 20 minutes, remove pan from oven. Spoon half the sauce over chicken and potatoes.
  • Continue baking: Return to oven for 20-25 minutes until chicken reaches 165°F internal temperature and potatoes are golden.
  • Finish: Remove from oven, drizzle with remaining sauce, and sprinkle with reserved ¼ cup Parmesan and fresh parsley.
  • Rest and serve: Let chicken rest 5 minutes before serving.

Notes

  • Even Cooking: Pound chicken breasts to even thickness for uniform cooking.
  • Crispy Potatoes: Ensure potatoes are cut-side down and not overcrowded on the pan.
  • Fresh Parmesan: Use freshly grated Parmesan cheese for smoothest sauce texture.
  • Temperature Check: Always use a meat thermometer—chicken should reach 165°F.
  • Sauce Consistency: If the sauce thickens too much, add cream or milk to thin.
  • Make Ahead: Season chicken and potatoes up to 24 hours ahead; make sauce fresh before baking.
  • Additions: Add broccoli or Brussels sprouts to the pan in the last 15 minutes for extra vegetables.
  • Storage: Refrigerate leftovers up to 4 days. Reheat in oven at 350°F for 15-20 minutes.