Preheat your oven to 425°F (220°C). Start by washing and peeling the russet potatoes. Cut them into bite-sized pieces to ensure even cooking. Place the potato pieces in a bowl, drizzle with the olive oil, and season with salt, pepper, garlic powder, and smoked paprika. Toss everything together until the potatoes are well-coated. Spread them out on a baking sheet and roast for 25-30 minutes until golden brown and crispy.

While the potatoes roast, take the boneless, skinless chicken breasts. Pat them dry with a paper towel. In a small bowl, mix kosher salt, black pepper, sweet paprika, onion powder, and the dried Italian herb blend. Sprinkle the seasoning mixture over the chicken, ensuring an even coating on all sides.

In a large skillet over medium heat, add a little olive oil. Once the oil is hot, add the seasoned chicken breasts and cook for about 6-8 minutes on each side, or until the chicken is golden brown and fully cooked. Add the minced garlic in the last minute of cooking, stirring gently to prevent burning.

Once the chicken is done cooking, spread Buffalo Wild Wings Garlic Parmesan Sauce generously over each chicken breast. If you’re a sauce lover (and who isn’t?), don’t hold back! Check if your potatoes are done; they should be perfectly cooked by now.

Take a baking dish and set the chicken on top of the crispy potatoes. Sprinkle mozzarella cheese and grated Parmesan over the chicken. Pop the dish back in the oven for another 10 minutes, or until the cheese is melted and bubbly.

Once everything is cooked, take the dish out of the oven. Garnish with dried parsley for a pop of color. Let it cool for a few minutes before serving to let the flavors meld. Get ready to savor every bite!