Creamy Parmesan Herb Chicken and Potato Skillet

Steps

1. 1

   Cut your potatoes into quarters. Place them in a microwave-safe bowl and cover with a damp paper towel.

2. 2

   Microwave the potatoes for 3 to 4 minutes. You'll know they're done if a knife has just a little bit of resistance when you cut through it. Lay them out on a cutting board to cool.

   Start 4-minute timer
3. 3

   Season your bite-sized chicken pieces with 1/2 tablespoon garlic powder and 1/2 tablespoon onion powder. Mix to coat thoroughly.

4. 4

   Heat 1 tablespoon of cooking oil in a skillet over medium-high heat. Once the oil is hot, add the chicken and cook until no longer pink in the middle and it has nice color on the outside.

5. 5

   While the chicken is cooking, chop the cooled potatoes into bite-sized pieces and season with a little bit of salt.

6. 6

   Remove the cooked chicken from the skillet and set aside. Turn the same skillet back to the stove over medium heat.

7. 7

   Add 1 tablespoon of butter and the remaining 1 tablespoon of cooking oil to the skillet. Once the butter is melted, add in the chopped potatoes.

8. 8

   Sauté the potatoes until you are happy with the cook and they are browned. Add the remaining 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, and 1/2 tablespoon Italian seasoning. Mix well.

9. 9

   Reduce the heat to a simmer and pour in the chicken broth. Let it simmer for 2 to 3 minutes.

   Start 3-minute timer
10. 10

    Prepare a slurry by whisking the milk and cornstarch together until smooth.

11. 11

    Add the milk slurry to the skillet. Stir and continue to simmer until the sauce thickens.

12. 12

    Once the sauce has thickened, stir in the grated Parmesan cheese until melted.

13. 13

    Add the cooked chicken back into the skillet and toss to combine and heat through.

14. 14

    Taste the dish and add additional salt and black pepper to your preference.

15. 15

    Portion the mixture into meal prep containers and top with shredded Parmesan cheese.