Creamy Parmesan Herb Chicken & Potato Skillet
Directions
- 1Cut potatoes into quarters, place them in a microwave safe bowl, cover with a damp paper towel and microwave for 3-4 minutes.
- 2Lay potatoes out on a cutting board and chop them into bite sized pieces once the knife has just a little bit of resistance when you cut through it. Let them cool while you cook your chicken.
- 3Season chicken with 1/2 tbsp garlic powder and 1/2 tbsp onion powder, mix to coat.
- 4Heat 1 tbsp of cooking oil over medium high heat. Once hot, add chicken and cook until no longer pink in the middle.
- 5Chop potatoes into bite sized pieces and season with a little bit of salt.
- 6Once chicken is cooked, remove from skillet. Return skillet to the stove over medium heat, melt in butter and add the remaining cooking oil.
- 7Add chopped potatoes and once happy with the cook, add 1/2 tbsp garlic powder, 1/2 tbsp onion powder, and 1/2 tbsp Italian seasoning. Give it a mix, reduce heat to a simmer, and add chicken broth.
- 8Let simmer for 2-3 minutes. Make a slurry by adding milk and corn starch together, then add to the potatoes.
- 9Give it a mix and let it simmer until the sauce thickens. Once the sauce looks creamy, add grated parmesan cheese and mix in.
- 10Add in the cooked chicken and give it a taste. Add salt and pepper to preference.
- 11Portion out into meal containers and 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 Butter
- 2 Tbsp Cooking Oil
- 1 Tbsp Garlic Powder
- 0.5 tsp Onion Powder
- 0.5 tsp Italian seasoning
- 1 Salt
- 1 Pepper
Equipment
knifemicrowave safe bowlpaper towelcutting boardskillet
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