Loaded Parmesan Crusted Chicken Baked Potatoes
Loaded Parmesan Crusted Chicken Baked Potatoes
Ingredients
For the Potatoes
- 3 russet potatoes
- 2 tablespoons olive oil, as needed
- 1 tablespoon Nicks of Clinton Pepper Seasoning, as needed
For the Chicken
- 3 chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Badia Rotisserie Chicken Seasoning
- 1 teaspoon McCormick Garlic & Herb seasoning
- 1 teaspoon Badia Lime Pepper seasoning
- 1/2 teaspoon red pepper flakes
- 1 tablespoon butter
- 1/4 cup chicken broth
- 1 lemon, for cleaning chicken
For the Parmesan Filling
- 1 cup shredded Parmesan cheese
- 1/2 cup Hidden Valley ranch dressing
- 1 teaspoon Nicks of Clinton Pepper Seasoning
For the Parmesan Crust
- 1/2 cup breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Kinder’s Garlic Parmesan seasoning
- 4 tablespoons melted butter
Optional
- 1 cup broccoli, steamed, or your favorite veggie
Instructions
- 1
Preheat your air fryer to 400°F. Clean the russet potatoes by washing and scrubbing them thoroughly. Pat them dry with paper towels. Poke each potato several times with a knife. Drizzle olive oil over the potatoes and rub to coat evenly. Season generously with Nicks of Clinton Pepper Seasoning. Place the seasoned potatoes in the air fryer basket and air fry for 40 minutes.
⏱️ 40 min•🌡️ 400
- 2
While the potatoes are air frying, prepare the Parmesan Crust. In a medium bowl, combine the breadcrumbs, panko breadcrumbs, grated Parmesan cheese, Kinder’s Garlic Parmesan seasoning, and melted butter. Mix these ingredients until they achieve a "sand-like" consistency. Set aside.
⏱️ 5 min
- 3
Prepare the Parmesan Filling. In a separate bowl, mix the shredded Parmesan cheese, Hidden Valley ranch dressing, and Nicks of Clinton Pepper Seasoning until well combined and creamy. Refrigerate until ready to use.
⏱️ 5 min
- 4
Prepare the chicken. Trim any unwanted parts from the chicken breasts. Squeeze the juice from the lemon over the chicken breasts and rub it in. Pat the chicken breasts dry with paper towels. Drizzle 1 tablespoon of olive oil over the chicken. Season the chicken generously with Badia Rotisserie Chicken Seasoning, McCormick Garlic & Herb seasoning, Badia Lime Pepper seasoning, and red pepper flakes. Mix the chicken and seasonings by hand until the chicken is fully coated.
⏱️ 10 min
- 5
Heat a large oven-safe pan with a small amount of oil over medium-high heat. Pan sear the seasoned chicken breasts until browned on both sides, about 3-4 minutes per side. Add 1 tablespoon of butter to the pan and baste the chicken with the melted butter and pan juices. Pour the chicken broth into the pan. Cover the pan with a lid and transfer it to an oven preheated to 375°F. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.
⏱️ 30 min•🌡️ 375
- 6
Carefully remove the cooked chicken from the pan and place it on a cutting board. Dice the chicken into bite-sized cubes. Pour any remaining pan juices over the diced chicken and toss to coat. Set aside.
⏱️ 5 min
- 7
Once the air-fried potatoes are done, carefully remove them. Slice each potato lengthwise down the middle. Gently squeeze the sides of each potato to open it up and fluff the interior. If using, place steamed broccoli or your favorite veggie into the opened potatoes. Top the veggie with the diced chicken. Drizzle a small amount of the reserved chicken pan juices over the chicken in each potato. Spoon a generous amount of the prepared Parmesan filling onto the chicken in each potato. Sprinkle the prepared Parmesan crust mixture evenly over the filling on each potato.
⏱️ 10 min
- 8
Place the assembled potatoes on a baking sheet. Bake for 10-15 minutes at 375°F. Then, switch to broil and broil for an additional 5 minutes until the topping is golden brown and crispy. Remove from the oven and serve immediately.
⏱️ 20 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Loaded Parmesan Crusted Chicken Baked Potatoes
For the Potatoes
- 3 russet potatoes
- 2 tablespoons olive oil, as needed
- 1 tablespoon Nicks of Clinton Pepper Seasoning, as needed
For the Chicken
- 3 chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Badia Rotisserie Chicken Seasoning
- 1 teaspoon McCormick Garlic & Herb seasoning
- 1 teaspoon Badia Lime Pepper seasoning
- 1/2 teaspoon red pepper flakes
- 1 tablespoon butter
- 1/4 cup chicken broth
- 1 lemon, for cleaning chicken
For the Parmesan Filling
- 1 cup shredded Parmesan cheese
- 1/2 cup Hidden Valley ranch dressing
- 1 teaspoon Nicks of Clinton Pepper Seasoning
For the Parmesan Crust
- 1/2 cup breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Kinder’s Garlic Parmesan seasoning
- 4 tablespoons melted butter
Optional
- 1 cup broccoli, steamed, or your favorite veggie
Instructions
- 1
Preheat your air fryer to 400°F. Clean the russet potatoes by washing and scrubbing them thoroughly. Pat them dry with paper towels. Poke each potato several times with a knife. Drizzle olive oil over the potatoes and rub to coat evenly. Season generously with Nicks of Clinton Pepper Seasoning. Place the seasoned potatoes in the air fryer basket and air fry for 40 minutes.
⏱️ 40 min•🌡️ 400 - 2
While the potatoes are air frying, prepare the Parmesan Crust. In a medium bowl, combine the breadcrumbs, panko breadcrumbs, grated Parmesan cheese, Kinder’s Garlic Parmesan seasoning, and melted butter. Mix these ingredients until they achieve a "sand-like" consistency. Set aside.
⏱️ 5 min - 3
Prepare the Parmesan Filling. In a separate bowl, mix the shredded Parmesan cheese, Hidden Valley ranch dressing, and Nicks of Clinton Pepper Seasoning until well combined and creamy. Refrigerate until ready to use.
⏱️ 5 min - 4
Prepare the chicken. Trim any unwanted parts from the chicken breasts. Squeeze the juice from the lemon over the chicken breasts and rub it in. Pat the chicken breasts dry with paper towels. Drizzle 1 tablespoon of olive oil over the chicken. Season the chicken generously with Badia Rotisserie Chicken Seasoning, McCormick Garlic & Herb seasoning, Badia Lime Pepper seasoning, and red pepper flakes. Mix the chicken and seasonings by hand until the chicken is fully coated.
⏱️ 10 min - 5
Heat a large oven-safe pan with a small amount of oil over medium-high heat. Pan sear the seasoned chicken breasts until browned on both sides, about 3-4 minutes per side. Add 1 tablespoon of butter to the pan and baste the chicken with the melted butter and pan juices. Pour the chicken broth into the pan. Cover the pan with a lid and transfer it to an oven preheated to 375°F. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.
⏱️ 30 min•🌡️ 375 - 6
Carefully remove the cooked chicken from the pan and place it on a cutting board. Dice the chicken into bite-sized cubes. Pour any remaining pan juices over the diced chicken and toss to coat. Set aside.
⏱️ 5 min - 7
Once the air-fried potatoes are done, carefully remove them. Slice each potato lengthwise down the middle. Gently squeeze the sides of each potato to open it up and fluff the interior. If using, place steamed broccoli or your favorite veggie into the opened potatoes. Top the veggie with the diced chicken. Drizzle a small amount of the reserved chicken pan juices over the chicken in each potato. Spoon a generous amount of the prepared Parmesan filling onto the chicken in each potato. Sprinkle the prepared Parmesan crust mixture evenly over the filling on each potato.
⏱️ 10 min - 8
Place the assembled potatoes on a baking sheet. Bake for 10-15 minutes at 375°F. Then, switch to broil and broil for an additional 5 minutes until the topping is golden brown and crispy. Remove from the oven and serve immediately.
⏱️ 20 min•🌡️ 375