Description

This Chicken and Potato Skillet recipe combines tender, marinated chicken breasts with crispy golden baby potatoes, all cooked together in a single skillet for an easy and flavorful meal. The chicken is marinated in a tangy blend of olive oil, soy sauce, honey, Dijon mustard, and garlic, then seared alongside perfectly parboiled potatoes. Finished with fresh parsley and a squeeze of lemon, this dish offers a delightful balance of savory and bright flavors in just about an hour.

Ingredients

Potatoes

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

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Instructions

Parboil Potatoes: Bring a pot of salted water to a boil and add the halved or quartered baby potatoes. Boil them for 8 minutes until just tender but not fully cooked. Drain the potatoes and set them aside.
Marinate Chicken: In a medium bowl, whisk together olive oil, low-sodium soy sauce, honey, Dijon mustard, minced garlic, and a pinch of black pepper. Add the chicken strips to the marinade, toss to coat thoroughly, and let them marinate for at least 10 minutes to absorb the flavors.
Sear Potatoes: In a large skillet over medium-high heat, warm 2 tablespoons of olive oil along with 2 tablespoons of butter. Place the parboiled potatoes cut-side down in the skillet and sear without moving them until they develop a crispy, golden-brown crust. Flip the potatoes to sear on all sides until evenly golden. Remove the potatoes from the skillet and set aside.
Cook Chicken: Add the marinated chicken strips to the same skillet and sear them until they turn golden brown and are cooked through, which should take about 5-7 minutes.
Combine and Finish: Push the cooked chicken to one side of the skillet and return the seared potatoes to the other side. Cook everything together for an additional 5 minutes to blend the flavors. Season the entire dish with salt, black pepper, and red pepper flakes to your taste preference.
Serve: Remove the skillet from heat, sprinkle fresh parsley over the chicken and potatoes, and serve with lemon wedges on the side for a bright, zesty finish.

Notes

Parboiling the potatoes before searing ensures they cook quickly and evenly while achieving a crispy exterior.
Marinating the chicken for longer than 10 minutes (up to 24 hours) will deepen the flavor.
Use baby potatoes or small new potatoes for the best texture and flavor.
Adjust red pepper flakes according to your preferred spice level.
For added freshness, garnish with extra lemon zest along with parsley.