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