Description
This Chicken and Potato Skillet is a delicious and hearty one-pan meal featuring tender marinated chicken breasts and golden seared baby potatoes. Perfectly seasoned and cooked together in a skillet, it offers a balance of savory, tangy, and slightly spicy flavors, garnished with fresh parsley and served with refreshing lemon wedges.
Ingredients
Scale
Potatoes and Garnish
- 1 ½ pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- Salt and black pepper, to taste
- ½ teaspoon red pepper flakes
- Fresh parsley, for garnish
- Lemon wedges, for serving
Chicken Marinade
- 4 boneless, skinless chicken breasts, cut into strips
- ¼ cup olive oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- Pinch of black pepper
Instructions
- Parboil Potatoes: Boil the halved or quartered baby potatoes in salted water for 8 minutes until slightly tender but not fully cooked. Drain them well and set aside to cool slightly.
- Marinate Chicken: In a bowl, whisk together olive oil, low-sodium soy sauce, honey, Dijon mustard, minced garlic, and black pepper. Add the chicken strips to the marinade, ensuring they are well coated. Allow to marinate for at least 10 minutes to absorb the flavors.
- Sear Potatoes: Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Place the potatoes cut-side down in the skillet and sear until golden brown. Flip to cook other sides until all are golden and crispy. Remove the potatoes from the skillet and set aside.
- Cook Chicken: Using the same skillet, add the marinated chicken strips and sear until they are golden brown on the outside and cooked through internally. This usually takes about 6-8 minutes depending on thickness.
- Combine and Finish: Push the cooked chicken to one side of the skillet, add the seared potatoes back to the other side, and cook together for an additional 5 minutes allowing flavors to meld. Season with salt, black pepper, and red pepper flakes according to taste.
- Serve: Remove the skillet from heat. Sprinkle fresh parsley over the chicken and potatoes. Serve immediately with lemon wedges on the side for added brightness and zest.
Notes
- Parboiling potatoes helps achieve a crispy exterior after searing while keeping the inside tender.
- Marinate chicken at least 10 minutes, but for deeper flavor, marinate up to 2 hours in the refrigerator.
- Adjust red pepper flakes based on your preferred spice level.
- Lemon wedges complement the savory flavors, adding a fresh citrus touch—squeeze over just before eating.
- Use a heavy-bottomed skillet for best searing results and even cooking.
