Meal Prep Instructions

chop aromatics

• Finely chop and measure out 1/2 yellow onion and mince 2 garlic cloves– use within the day!
• Shred 1/2 cup parmesan cheese and store in small food storage container

Meal Assembly Instructions

Season and Sear chicken

• Heat a large cast iron skillet over medium high heat. Pat chicken breasts dry – Evenly season them on all sides with Generous drizzle of olive oil, Generous season of salt and pepper, 1 tbsp thyme, 1/2 lemon zest. Sear each side for 1-2 minutes until a golden crust forms but inside doesn't need to be cooked. Remove chicken from skillet.

Make broth

• Lower heat to medium low, add 3 tbsp butter, 1/2 yellow onion, 2 garlic cloves, 1 tbsp thyme. Cook until fragrant and softened, about 2 min. Add 1/3 cup white wine and toast slightly for 2 min.
• Add 1/2 lemon juice (save zest to garnish) to further deglaze and scrap any bits off the bottom of the pan. Once liquid reduces slightly after a couple minutes, add 1 cup broth, 1 cup heavy cream , and stir until well combined.

Finish chicken and potatoes

• Add mini potatoes and seared chicken back into skillet making sure they are covered at least half way with the broth.
• Cover, simmer at a low temp, stirring every once in awhile for an even cook for about 15-20 min or until potatoes are softened and chicken is cooked through.
• Remove from heat, finish with 1/2 cup parmesan cheese cheese and lemon zest – enjoy chicken and potatoes with a large spoonful of broth