Creamy Parmesan Herb Chicken & Potato Skillet

15m
Serves 6
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Directions

  1. 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.
  2. 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.
  3. 3Season the chicken with ½ Tbsp garlic powder, ½ Tbsp onion powder, and mix to coat.
  4. 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.
  5. 5Once the chicken is cooked and has a nice color, remove it from the skillet.
  6. 6Return the skillet to the stove over medium heat. Melt in the butter and add in the remaining cooking oil.
  7. 7Add in the chopped potatoes once the butter is melted.
  8. 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.
  9. 9Reduce heat to a simmer, add in chicken broth, and let simmer for 2-3 minutes.
  10. 10Make a slurry by adding the milk and cornstarch together.
  11. 11Add the milk slurry to the skillet, mix, and let simmer until sauce thickens.
  12. 12Add in grated parmesan cheese, mix, and then add the cooked chicken.
  13. 13Give it a taste, and add salt and pepper to preference.
  14. 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