Ninja Foodi Garlic Parmesan Chicken and Potatoes is a complete dinner made with crispy Parmesan-coated chicken and buttery, garlic-seasoned potatoes. The Ninja Foodi pressure cooks everything before using the air crisp function to give the chicken a golden, crunchy coating.
One thing that drew me to the Ninja Foodi was being able to make an entire dinner in one appliance. Chicken and potatoes are such a classic combination, and the garlic Parmesan coating adds plenty of flavor.
Why I Love This Recipe
About the Ingredients ⭐
- Potatoes: Cut into even-sized cubes so they cook evenly.
- Chicken Breast: Boneless, skinless chicken breast works best.
- Butter: Adds richness and flavor to the potatoes.
- Panko Breadcrumbs: Create a crispy coating on the chicken.
- Egg: Helps the breading stick to the chicken.
- Parmesan Cheese: Adds a cheesy, savory flavor.
- Italian Seasoning and Garlic Powder: Give the chicken and potatoes plenty of flavor.
- Salt and Pepper: Bring all the flavors together.
Be sure to check out the full recipe and ingredient list below
How to Make Ninja Foodi Garlic Parmesan Chicken and Potatoes
Prepare the Potatoes: Melt the butter and stir in the garlic powder and Italian seasoning. Place the cubed potatoes in the Ninja Foodi pot and toss with the seasoned butter.
Bread the Chicken: Whisk the egg in a shallow bowl. In a separate bowl, combine the panko breadcrumbs and Parmesan cheese. Dip each chicken breast into the egg, then coat with the breadcrumb mixture.
Arrange in the Ninja Foodi: Pour ½ cup water or chicken broth into the pot with the potatoes. Place the trivet over the potatoes and arrange the breaded chicken on top.
Pressure Cook: Secure the pressure lid and cook on High Pressure for 10 minutes. Carefully perform a quick release.
Air Crisp: Remove the pressure lid and air crisp at 390°F for approximately 15 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.
Serve: Carefully remove the chicken and serve with the garlic Parmesan potatoes.
Tips I Found Helpful 🩵
- Cut Potatoes Evenly: Keep the cubes similar in size so they cook evenly.
- Coat the Chicken Well: Press the panko mixture onto the chicken to help the breading stick.
- Check the Liquid: Make sure you have enough liquid for your Ninja Foodi model to pressure cook properly.
- Watch the Air Crisp Time: Chicken breasts vary in thickness, so check for an internal temperature of 165°F to avoid overcooking.
How to Store Leftovers 🩵
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the air fryer at 350°F until heated through and the chicken reaches 165°F. This will help crisp up the coating again.
More Ninja Foodi Recipes
Ninja Foodi Garlic and Parm crusted chicken with roasted potatoes
Ninja Foodi Garlic Parmesan Chicken and Potatoes is a one-pot dinner with seasoned potatoes and crispy, cheesy chicken.
Ingredients
- 5 pounds potatoes, cubed
- 1 pound boneless, skinless chicken breast
- 1½ sticks butter (¾ cup)
- 1 cup panko breadcrumbs
- 1 egg
- 1 tablespoon Italian seasoning
- ½ cup shredded Parmesan cheese
- 1 tablespoon garlic powder
- ½ tablespoon salt
- ½ tablespoon black pepper
- ½ cup water or chicken broth
Instructions
- Melt the butter and stir in the garlic powder and Italian seasoning.
- Place the cubed potatoes in the Ninja Foodi pot. Season with salt and pepper, then toss with the seasoned butter.
- Whisk the egg in a shallow bowl. In another bowl, combine the panko breadcrumbs and Parmesan cheese.
- Dip the chicken breasts into the egg, then coat with the panko mixture.
- Pour ½ cup water or chicken broth into the pot with the potatoes. Place the trivet over the potatoes and arrange the breaded chicken on top.
- Secure the pressure lid and cook on High Pressure for 10 minutes.
- Carefully perform a quick pressure release.
- Remove the pressure lid and air crisp at 390°F for approximately 15 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.
- Serve the chicken with the garlic-seasoned potatoes.
Notes
Use enough pressure-cooking liquid to meet your Ninja Foodi model's minimum requirement. Cooking times may vary depending on the thickness of the chicken breasts. Check for an internal temperature of 165°F.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 730Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 7gCholesterol: 109mgSodium: 1236mgCarbohydrates: 113gFiber: 11gSugar: 7gProtein: 44g
I made this tonight. Took me over an hour because my Foodi wanted water 2 times. I used russet potatoes. I had to add water twice. Next time I will add 1 1/4 cups of water right in the beginning. The recipe is very good, but needs water besides the butter.
I agree had to add water
The recipe doesn’t tell you when to put the salt and pepper
I to had to add water, plus you say we need salt and pepper and in your directions it doesn’t say where to put the salt and pepper…but I’m making this now for dinner tonight…so I just added 1tbs of water and it was fine
@Janet, I was thinking the same thing so I just didn’t use any lol!
Did you just add the water in with the butter? I had the same issue. I ended up taking the potatoes out because I didn’t want to add water to butter with potatoes.
I had to add water also
I also had added some Italian dressing and still needed to add water
I had to add water because my ninja foodi asked for it and I am new to this whole process.
Delicious!! We will definitely make this again. I was able to play with my kids while this cooked, and even though it was quick, it tasted like it was baking all day. I’ve never seen my husband eat a second helping of potatoes like he did!
Made this tonight. Had to make it in two batches because the grandkids are here for summer. I added a bag of frozen beans with the second batch and cooked them with the potatoes. Taste was pretty good but chicken was dry and needed some seasoning. I will try again but will make some adjustments.
I just made this one, and man was it good. Just printed the recipe for next time. Three things. I added 1/2 cup of water because of the other persons comment and not wanting to have to wait and find out there wasn’t enough moisture in the pot for the pressure to build up. I added 1/2 tsp red pepper flakes to the panko crumb mix. Also, the instructions don’t say when to add the salt and pepper. I assumed it was in the panko crumb mix as well. Oh and lastly, I used sweet potatoes and they came out nice and tender. It was great. The chicken was super tender, and crusty on the outside. The sweet potatoes were tender and savory. Ummm good.
Regarding the Garlic park chicken and potatoes, what sort of trivet do you use?
The one that comes with the Foodi— it’s called a rack I think in the manual- upper position so there is room for the potatoes
This sounds delicious! I will have to try this recipe! Thank you for sharing it!
This recipe is awesome! I’ve made 3 times and always turns out great. I do add 1/2 cup water to pressure cook just to be safe. The last time I pulled the chicken and continued air crisping the potatoes for another 7 minutes (after stirring) to get crispy edges on the potatoes.
Thank you for sharing all your great recipes!
I tried this recipe tonight. I followed the directions incorrectly, by putting all of my seasonings in with my bread crumbs and Parmesan cheese. I didn’t even have any Panko, so I just used regular bread crumbs. I melted the butter in the pot, then tossed in the potatoes (didn’t even make sure they were all coated), added the rack and then the chicken. I did at least cook it according to the instructions. My chicken stuck to the rack a little bit, so I guess I should have sprayed it with some PAM or oil? At any rate, in spite of my mistakes, this was an excellent supper. I will definitely make it again, and follow the directions next time. Very flavorful, potatoes were perfect. Super easy, super fast. FIVE STARS!*****
I made this a couple days ago as it sounded like it would be a great recipe. I was not disappointed!! My husband and son both raved about it (both picky eaters) and the potatoes were amazing! A few notes: I was out of Panko crumbs so just made my own crumbs with multigrain bread. The instructions didn’t specify where to add the salt and pepper so I just added both with the crumbs. I tried leaving the water off, but was prompted to add water, so I added 1/2 cup and that was enough. I only had a few potatoes, but I made it anyway without any further adjustments. (My son pointed out that may have been why I had to add water since potatoes have a lot of water in them.)
When done, I moved the chicken to a serving platter and spooned some of the yummy broth over the chicken just to saturate it with flavor. I have printed this recipe and noted to add 1/2 cup water and spray the rack (the chicken stuck). I know it will be great with Panko crumbs, but it’s SO good even with substitution, and SO easy to make! It is going in my “favorites” recipe binder and will be used often in the future!! Thank you for sharing. I give this a perfect 10!
Can I use frozen chicken breasts? New to using a foodie and not are how to adjust cooking time for frozen
When do you add the salt and pepper?
Where do you put the water?
This may be a really dumb question but what kind of trivet did you use??
I made the Garlic & Parm crusted chicken and roasted potatoes last night and loved it!!! My only issue was that the chicken seemed to be overcooked. I followed the recipe above but added 1/2 cup water per some of the comments I had read. Any suggestions on how to make the chicken come out more moist and tender?
I had to add water also
I want to make this tonight but just the chicken. I can put chicken broth in the foodi. How much do you suggest?
@Nicole,
Use 1 cup of chicken broth.
I had to add maybe 1/4 cup water.
Cut my chicken into tenders which gave too much for little trivet layer. Used the larger one as well but had to take it out before crisping.
Spray the racks. Cut the crisping time in half to help keep the drying down. Still good meal.
Thanks for putting it together.
After adding a half cup of water, and then air frying the potatoes a little longer than the chicken, the recipe was delicious. I’ll definitely make it again.
I also had to add liquid the butter wasn’t enough but I didn’t use water, I used chicken broth to pump up the flavor a bit more
Should the chicken be thawed?
I made this recipe last night and it was easy and tasted so good
If you’ve read the comments below, you know to add the 1/2 cup of water to your melted butter. 10 minutes of pressure cooking was too long and it was too overcooked. If I do it again I won’t pressure it for more then 5 minutes, and air crisp for 9 to 10 minutes.
First time foodi user here, the recipe calls for 5 pounds of potatoes?? That’s insane right? Does it mean just 5 potatoes? What did you guys use? Russet or gold?
I used a 5 pound bag
@Jenna,
I used about 6 red potatoes. I also tossed is some cut up mushrooms and onion and it was fantastic.. I would recommend spraying your rack with cooking spray and shortening the air fryer time to 10 minutes.
If you don’t make so many servings, you’ll definitely have to add water. I tried several ways, and 1/2 cup water worked best for me. Otherwise, delicious!! Thanks for sharing!
Cooked this for dinner tonight. I added 1/2 of chicken broth (reslly only needed a 1/4 cup I found out) instead of water so it worked with the butter instead of making the taste bland with water. Omg so thankful I did because everything is full with flavor.
The chicken did crisp a bit too much at 15 minutes so I think next time I will try 10 minutes and add from there.
I paired this with lemon parmesean garlic roasted brocolli!
A little confused on how this is a “Yield:1” using 16oz of chicken and 5 Pounds of potatoes.
This is good! Chicken was nice & crunchy. I air fried 10 minutes on one side and about 5 minutes on the other because we like crunchy. The leftover Panko/parmesan I pressed onto the top of the breasts before cooking.
Potatoes: You NEED a little more liquid than just butter or it will pressure up & tell you you need water. 1/4C should do it depending on how many potatoes you use. I only used 2 LARGE russets so if you do that I would cut the butter way down. 5 lbs of potatoes is a lot.
Trivet: I put it on the low setting right on top of the potatoes but you could probably flip it and put it on the high setting too – just check more often when you air fry.
Chicken: 1 lb was 1-1/2 big breasts cut in half.
The butter isn’t enough for the Ninja Foodie. I’ve made this recipe a number of times and each and every time it stopped and could not get up to pressure without adding water.
2nd time making this I used 3 sticks of butter instead of 1.5 and didn’t have an issue of needing to add water