Instructions

• Preheat your oven to 400°F (200°C). This part’s key for that crispy potato finish.
• Cut your potatoes into small cubes. Toss ‘em up good with olive oil, salt, pepper, garlic powder, and paprika. Spread ‘em out on a baking sheet ready for some oven time.
• Toss those potatoes in the oven for about 20 minutes. They gonna get nice and crispy with a soft inside.
• While the potatoes cook, season your chicken breasts with salt, pepper, paprika, ranch seasoning, and onion powder. Make sure every bit is covered.
• Melt your 2 tablespoons of butter in a skillet on medium heat and add the minced garlic. Cook until your kitchen smells crazy good—just a couple minutes.
• Add the chicken breasts to the skillet. Cook ‘em until browned on both sides, around 5-7 minutes per side. Once golden, remove chicken and set aside.
• Add your baked potatoes to the skillet and cook for 5 more minutes with the chicken juices.
• Return the chicken, pour BBQ sauce over everything, sprinkle shredded mozzarella on top, then pop in the oven for 10 minutes till the cheese melts and bubbles.
• Serve it hot and enjoy every bite.
• Use pre-cut frozen potatoes to save chopping time, just make sure they're thawed before you cook.
• Swap fresh chicken breasts with pre-marinated ones from the store to cut seasoning time, and toss in your already shredded cheese instead of doing it yourself to cut down a step.