Creamy Parmesan Herb Chicken & Potato Skillet

15 mins
Serves 6
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Directions

  1. 1Cut potatoes into quarters, place in a microwave-safe bowl, cover with a damp paper towel, and microwave for 3-4 minutes.
  2. 2Lay potatoes out on a cutting board and chop into bite-sized pieces once the knife has just a little resistance when cutting through.
  3. 3Season chicken with 1/2 Tbsp garlic powder, 1/2 Tbsp onion powder, and mix to coat.
  4. 4Heat 1 Tbsp cooking oil over medium-high heat.
  5. 5Add chicken to the skillet and cook until no longer pink in the middle.
  6. 6Season chopped potatoes with a little salt and set aside.
  7. 7Remove cooked chicken from skillet.
  8. 8Return skillet to the stove over medium heat, melt in butter, and add remaining cooking oil.
  9. 9Add chopped potatoes to skillet and cook until desired texture is reached.
  10. 10Add 1/2 Tbsp garlic powder, 1/2 Tbsp onion powder, and 1/2 Tbsp Italian seasoning; mix.
  11. 11Reduce heat to a simmer, add chicken broth, and let simmer for 2-3 minutes.
  12. 12Make a slurry by adding milk and cornstarch together.
  13. 13Add milk slurry to skillet and let simmer until sauce thickens.
  14. 14Add grated parmesan cheese and mix in.
  15. 15Add cooked chicken to the skillet.
  16. 16Taste and add salt and pepper to preference.
  17. 17Portion into meal containers and 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

knifemicrowave safe bowlpaper towelcutting boardskillet