Creamy Parmesan Herb Chicken & Potato Skillet

15m
Serves 6
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Directions

  1. 1Cut the potatoes into quarters, place them in a microwave-safe bowl, cover with a damp paper towel, and microwave for 3-4 minutes.
  2. 2Lay the potatoes on a cutting board and cut them into bite-sized pieces once they are done; season them with salt and set them aside.
  3. 3Season the chicken with 1/2 tablespoon of garlic powder and 1/2 tablespoon of onion powder and mix to coat.
  4. 4Heat 1 tablespoon of cooking oil over medium-high heat; once hot, add the chicken and cook until no longer pink in the middle.
  5. 5Once the chicken is cooked through and has some nice color on the outside, remove it from the skillet.
  6. 6Return the skillet to the stove over medium heat, melt in the butter and add the remaining cooking oil (1 Tbsp).
  7. 7Add the chopped potatoes once the butter is melted and cook until you are happy with the result.
  8. 8Add 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, and 1/2 tablespoon of Italian seasoning; mix and reduce heat to simmer.
  9. 9Add the chicken broth and let it simmer for 2–3 minutes.
  10. 10Make a slurry by adding the milk and cornstarch together.
  11. 11Add the milk slurry to the potatoes and chicken broth mixture, mix, and let it simmer until the sauce thickens.
  12. 12Add grated Parmesan cheese and mix it in, then add the cooked chicken.
  13. 13Give the finished dish a taste, and add salt and pepper to preference.
  14. 14Portion into meal containers, top with shredded Parmesan cheese.

Ingredients

  • 2 lbs Russet Potatoes
  • 1.5 lbs Boneless Skinless Chicken Breast
  • 1 cup Fat Free Chicken Broth
  • 1 cup Chicken Fairlife Milk
  • 1 cup Shredded Parmesan
  • 0.25 cup Grated Parmesan
  • 2 Tbsp Corn Starch
  • 2 Tbsp Butter
  • 2 Tbsp Cooking Oil
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 0.5 Tbsp Italian Seasoning
  • 0.5 tsp Salt
  • 0.5 tsp Pepper

Equipment

knifemicrowavebowlcutting boardskillet