Description

This Chicken and Potato Skillet recipe features tender, marinated chicken breasts paired with crispy golden baby potatoes. The chicken is marinated in a flavorful blend of olive oil, soy sauce, honey, Dijon mustard, and garlic, then seared to perfection alongside pan-fried potatoes. Finished with a sprinkle of fresh parsley and served with zesty lemon wedges, this dish is a wholesome, satisfying meal perfect for any weeknight dinner.

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

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Instructions

Parboil Potatoes: Boil baby potatoes in salted water for 8 minutes until just tender. Drain 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 a pinch of black pepper. Add the chicken strips and toss to coat evenly. Let the chicken marinate for at least 10 minutes to absorb the flavors.
Sear Potatoes: Heat 2 tablespoons of olive oil and butter in a large skillet over medium-high heat. Once hot, place the potatoes cut-side down in the skillet and sear until golden brown, then flip and cook until all sides are evenly golden and crispy. Remove the potatoes from the skillet and set aside.
Cook Chicken: In the same skillet, add the marinated chicken strips and cook over medium-high heat. Sear the chicken until golden brown on all sides and cooked through, which should take about 6-8 minutes depending on thickness.
Combine and Finish: Push the chicken to one side of the skillet and return the seared potatoes to the other side. Cook together for an additional 5 minutes, allowing the flavors to meld. Season with salt, black pepper, and red pepper flakes to taste.
Serve: Remove the skillet from heat, sprinkle with freshly chopped parsley, and serve the dish with lemon wedges on the side to add a bright, fresh finish.

Notes

Parboiling the potatoes before searing ensures they cook through and achieve a crispy exterior.
Marinate the chicken longer if time permits for deeper flavor infusion.
Adjust red pepper flakes based on your desired spice level.
Use baby potatoes for quick cooking and the best texture; regular potatoes can be used but may require longer cooking.
Serve with a simple side salad or steamed vegetables for a balanced meal.