Creamy Parmesan Herb Chicken & Potato Skillet

14 mins
Serves 6
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Directions

  1. 1Cut 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 out on a cutting board and chop into bite-sized pieces once they are done. Season with salt and set aside.
  3. 3Season the chicken with 1/2 tbsp garlic powder, 1/2 tbsp onion powder, mix to coat.
  4. 4Heat 1 tbsp of cooking oil over medium-high heat. Add the chicken and let cook until no longer pink in the middle.
  5. 5Once chicken is cooked through and has some nice color, remove from skillet.
  6. 6Return the skillet to the stove over medium heat, melt in butter and add remaining cooking oil.
  7. 7Add chopped potatoes to the skillet and cook until golden brown.
  8. 8Add 1/2 tbsp garlic powder, 1/2 tbsp onion powder, and 1/2 tbsp Italian seasoning to the potatoes, mix well.
  9. 9Reduce heat to a simmer and add in chicken broth. Let simmer for 2-3 minutes.
  10. 10Make a slurry by adding milk and cornstarch together, then add to the skillet. Mix and let simmer until sauce thickens.
  11. 11Add grated parmesan cheese, mix in, and add in cooked chicken. Taste and add salt and pepper to preference.
  12. 12Portion into meal containers, top with shredded parmesan cheese.

Ingredients

  • 2 lbs Russet Potatoes
  • 1.5 lbs Boneless Skinless Chicken Breast
  • 1 cup Chicken Broth
  • 1 cup Fat Free 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 tsp Italian seasoning
  • 0.5 tsp Salt
  • 0.5 tsp Pepper

Equipment

knifemicrowavecutting boardfrying panwhisk