Creamy Parmesan Herb Chicken & Potato Skillet

Ingredients

• 1.5 lb Boneless Skinless Chicken Breasts (cut into bite‑size pieces)
• 1 tsp Garlic Powder (for seasoning chicken and potatoes)
• 1 tsp Onion Powder (for seasoning chicken and potatoes)
• 2 tbsp Cooking Oil (neutral oil such as canola or vegetable)
• 2 tbsp Unsalted Butter (for sautéing potatoes)
• 1.5 lb Potatoes (Yukon Gold or red potatoes, cut into quarters then bite‑size pieces)
• 1 tsp Kosher Salt (for seasoning potatoes)
• 1 tsp Italian Seasoning (blend of dried herbs)
• 1 cup Low‑Sodium Chicken Broth (can use bouillon dissolved in water)
• 1 cup Whole Milk (for the sauce slurry)
• 1 tbsp Cornstarch (for thickening the sauce)
• 0.5 cup Grated Parmesan Cheese (freshly grated)
• 1 cup Shredded Parmesan Cheese (for topping each portion)
• to taste Freshly Ground Black Pepper (optional seasoning)

Instructions

1. Quarter the Potatoes

   Wash the potatoes and cut each into quarters.

   Time: PT5M

2. Microwave to Soften

   Place the potato quarters in a microwave‑safe bowl, cover with a damp paper towel, and microwave on high for 3–4 minutes until just tender.

   Time: PT4M

3. Cool and Dice

   Allow the potatoes to cool briefly, then cut them into bite‑size pieces and toss with 1 tsp salt.

   Time: PT3M

4. Season the Chicken

   In a bowl, combine the chicken pieces with 1 tsp garlic powder and 1 tsp onion powder; mix until evenly coated.

   Time: PT2M

5. Cook the Chicken

   Heat 1 tbsp cooking oil in the skillet over medium‑high heat. Add the seasoned chicken and cook, stirring occasionally, until no longer pink in the center, about 8 minutes.

   Time: PT8M

   Temperature: medium-high

6. Set Chicken Aside

   Transfer the cooked chicken to a plate and set aside.

   Time: PT0M

7. Melt Butter and Add Oil

   Return the skillet to the stove over medium heat, add 2 tbsp butter and the remaining 1 tbsp cooking oil; melt the butter completely.

   Time: PT2M

   Temperature: medium

8. Sauté the Potatoes

   Add the diced potatoes to the skillet and sauté, stirring occasionally, until they are golden brown and tender, about 10 minutes.

   Time: PT10M

   Temperature: medium

9. Add Herbs and Spices

   Sprinkle the potatoes with 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp Italian seasoning; stir to combine.

   Time: PT1M

10. Simmer with Broth

    Pour in 1 cup low‑sodium chicken broth, reduce heat to a gentle simmer, and cook for 2–3 minutes.

    Time: PT3M

    Temperature: simmer

11. Prepare Milk Slurry

    In a small bowl, whisk together 1 cup milk and 1 tbsp cornstarch until smooth.

    Time: PT2M

12. Thicken the Sauce

    Stir the milk‑cornstarch slurry into the skillet; continue to simmer on low heat, stirring, until the sauce thickens and coats the potatoes, about 5 minutes.

    Time: PT5M

    Temperature: low

13. Add Parmesan

    Mix in 0.5 cup grated Parmesan cheese until fully melted and incorporated.

    Time: PT1M

14. Re‑Combine Chicken

    Return the cooked chicken to the skillet, toss to coat, and heat through for 2 minutes. Season with additional salt and freshly ground black pepper to taste.

    Time: PT2M

15. Portion and Serve

    Divide the skillet mixture into 4 meal‑prep containers, sprinkle each with a handful of shredded Parmesan, and let cool before sealing.

    Time: PT3M

Nutrition Facts

Calories

665

Protein

30 g

Carbohydrates

33 g

Fat

10 g

Fiber

4 g