Toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a baking sheet in a single layer.
Bake 30–35 minutes, flipping halfway, until golden and crisp.
While potatoes bake, toss chicken pieces with Italian seasoning, salt, and pepper.
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add chicken and cook 6–8 minutes, stirring occasionally, until browned and cooked through.
Remove to a plate.
Add remaining oil to the skillet.
Add mushrooms and cook 4–5 minutes until browned.
Stir in red bell pepper and cook 2–3 minutes more.
leave minced garlic and cook 30 seconds until fragrant.
Return chicken to the skillet.
Stir in Worcestershire (if using) and cook 1–2 minutes to coat everything.
Plate chicken mixture next to crispy potato limitless.
Sprinkle with chopped parsley.
Notes
Swap red bell pepper for green if preferred.
Use butter instead of oil for richer flavor.
Adjust seasoning to taste.
Nutrition
Serving Size:1 serving
Calories:520
Sugar:5g
Sodium:800mg
Fat:22g
Saturated Fat:4g
Unsaturated Fat:16g
Trans Fat:0g
Carbohydrates:40g
Fiber:5g
Protein:40g
Cholesterol:100mg
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