Creamy Parmesan Herb Chicken & Potato Skillet
Directions
- 1Cut the potatoes into quarters and place them in a microwave-safe bowl. Cover with a damp paper towel and microwave for 3-4 minutes.
- 2Lay the potatoes out on a cutting board and chop them into bite-sized pieces once they are done. Season with a little salt and set aside.
- 3Season the chicken with ½ Tbsp garlic powder, ½ Tbsp onion powder, and mix to coat.
- 4Heat 1 Tbsp of cooking oil over medium-high heat. Add in the chicken once the oil is hot, and let it cook until no longer pink in the middle.
- 5Once the chicken is cooked and has a nice color, remove it from the skillet.
- 6Return the skillet to the stove over medium heat. Melt in the butter and add in the remaining cooking oil.
- 7Add in the chopped potatoes once the butter is melted.
- 8Once happy with the cook on the potatoes, add in ½ Tbsp garlic powder, ½ Tbsp onion powder, and ½ Tbsp Italian seasoning. Give it a mix.
- 9Reduce heat to a simmer, add in chicken broth, and let simmer for 2-3 minutes.
- 10Make a slurry by adding the milk and cornstarch together.
- 11Add the milk slurry to the skillet, mix, and let simmer until sauce thickens.
- 12Add in grated parmesan cheese, mix, and then add the cooked chicken.
- 13Give it a taste, and add salt and pepper to preference.
- 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
knifemicrowave safe bowlpaper towelcutting boardskillet
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