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. You'll know they are done if the knife has just a little bit of resistance when you cut through it.
- 3Let the potatoes cool while you cook the chicken.
- 4Season chicken with 1/2 tbsp garlic powder and 1/2 tbsp onion powder, then mix to coat.
- 5Heat 1 tbsp of cooking oil over medium-high heat. Once oil is hot, add in your chicken and let it cook until no longer pink in the middle.
- 6While the chicken is cooking, chop potatoes into bite-sized pieces and season with a little salt.
- 7Once chicken is cooked through and has some nice color on the outside, remove from skillet.
- 8Return skillet to the stove over medium heat, melt in butter and add remaining cooking oil.
- 9Once butter is melted, add in chopped potatoes.
- 10Once happy with the cook on your potatoes, add in 1/2 tbsp garlic powder, 1/2 tbsp onion powder, and 1/2 tbsp Italian seasoning. Give that a mix.
- 11Reduce heat to a simmer and add chicken broth. Let that simmer for 2-3 minutes.
- 12Make a slurry by adding milk and cornstarch together, then add the milk slurry to the potatoes.
- 13Give that a little mix and let it continue to simmer until the sauce thickens.
- 14Once the sauce looks thickened, add in grated Parmesan cheese and mix that in.
- 15Add in cooked chicken. Once everything is done, give it a taste and add salt and pepper to preference.
- 16Portion into meal containers, 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 Corn Starch
- 2 Tbsp Butter
- 2 Tbsp Cooking Oil
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 0.5 tsp Italian seasoning
- 0.5 tsp Salt
- 0.5 tsp Pepper
Equipment
knifemicrowave safe bowlpaper towelcutting boardskillet
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