If you’re craving a hearty meal that feels like a warm hug from the inside out, this Chicken and Potato Skillet with Lemon and Parsley Recipe is going to be your new weeknight hero. Combining tender, marinated chicken with crispy, golden baby potatoes all kissed by zesty lemon and bright parsley, this dish delivers comfort and freshness in every bite. It’s simple, packed with flavor, and lets you enjoy a balanced meal without fuss. Trust me, once you try this recipe, you’ll keep coming back for more.
Ingredients You’ll Need
Each ingredient in this Chicken and Potato Skillet with Lemon and Parsley Recipe is simple yet essential, building layers of flavor and texture that make the dish truly satisfying. From baby potatoes that offer golden crispiness to the bright touch of fresh parsley, every element plays a part in this symphony of taste.
- 1 ½ pounds baby potatoes, halved or quartered: Choose firm, small potatoes for perfect roasting and even cooking.
- 2 tablespoons olive oil, divided: A heart-healthy fat that helps with delicious searing and flavor.
- 2 tablespoons butter: Adds richness and a subtle sweetness to the potatoes and chicken.
- Salt and black pepper, to taste: Essential for seasoning and enhancing natural flavors.
- ½ teaspoon red pepper flakes: Provides a gentle heat that lifts the entire dish.
- Fresh parsley, for garnish: Offers a burst of freshness and vibrant color.
- Lemon wedges, for serving: Adds a zesty brightness that perfectly complements the savory notes.
- 4 boneless, skinless chicken breasts, cut into strips: The main protein that absorbs the tasty marinade.
- ¼ cup olive oil: For the marinade, ensuring the chicken stays juicy and flavorful.
- 3 tablespoons low-sodium soy sauce: Brings a subtle umami depth without overpowering.
- 2 tablespoons honey: Balances the marinade with natural sweetness.
- 1 tablespoon Dijon mustard: Adds a mild tang and complexity to the chicken marinade.
- 4 cloves garlic, minced: Infuses savory warmth throughout the dish.
- Pinch of black pepper: Just enough to enhance the marinade without taking center stage.
How to Make Chicken and Potato Skillet with Lemon and Parsley Recipe
Step 1: Parboil Potatoes
Start by boiling the baby potatoes in salted water for about 8 minutes. This step is crucial because it softens the potatoes just enough for them to cook through quickly while retaining their shape for a beautiful sear. Once tender but still firm, drain and set them aside to get ready for that golden crispiness.
Step 2: Marinate the Chicken
While the potatoes are boiling, whisk together the marinade ingredients — olive oil, soy sauce, honey, Dijon mustard, minced garlic, and a pinch of black pepper. Toss the chicken strips in this flavorful mixture and let them soak up all those wonderful flavors for at least 10 minutes. This short marinating time gives the chicken both juiciness and a punch of savory-sweet goodness.
Step 3: Sear Potatoes
Heat 2 tablespoons of olive oil and the butter in a large skillet over medium-high heat. Place the parboiled potatoes cut-side down and let them get irresistibly golden and crispy, which should take just a few minutes. Flip them carefully and cook all sides until every bite has a crunchy exterior. Once perfectly seared, remove the potatoes and set them aside.
Step 4: Cook the Chicken
In the same skillet, add the marinated chicken strips and spread them out in a single layer. Sear each side until the chicken is golden brown and cooked through, locking in the flavors from the marinade. This method ensures the chicken stays tender with a delicious crust.
Step 5: Combine and Finish Cooking
Once the chicken is beautifully cooked, push it to one side of the skillet and add the crispy potatoes back in. Let everything cook together for about 5 minutes so the flavors mingle perfectly. Season generously with salt, black pepper, and red pepper flakes to give the dish a touch of warmth and balance.
Step 6: Serve Your Chicken and Potato Skillet with Lemon and Parsley Recipe
Remove the skillet from heat and sprinkle with fresh parsley to add a burst of color and fresh herbal notes. Serve immediately with lemon wedges on the side, letting everyone add bright citrus zing to their portions as desired.
How to Serve Chicken and Potato Skillet with Lemon and Parsley Recipe
Garnishes
Fresh parsley isn’t just for color — it adds a refreshing herbal contrast to the richness of the chicken and potatoes. Lemon wedges are essential for a final bright zing, bringing all the flavors to life and balancing the dish perfectly.
Side Dishes
This dish is wonderfully fulfilling on its own, but if you want to round out the meal, consider a crisp green salad or steamed seasonal vegetables. Light steamed greens like broccoli or asparagus add a nice crunch and freshness that complements the skillet beautifully without overpowering it.
Creative Ways to Present
For a fun twist, serve the skillet family-style straight from the pan, encouraging everyone to squeeze lemon over their portions and sprinkle extra parsley. You can also add toasted pine nuts or a sprinkle of feta cheese for an exciting change in texture and flavor.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator. They will stay fresh for about 3 to 4 days, making it a perfect candidate for next-day meals that require little effort.
Freezing
You can freeze this Chicken and Potato Skillet with Lemon and Parsley Recipe, but separate the potatoes and chicken first for best texture after thawing. Freeze in airtight containers for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
For the best results, reheat leftovers in a skillet over medium heat to revive the crispy texture of the potatoes. You can also use a microwave, but it may soften the potatoes. A fresh squeeze of lemon after reheating brightens the flavors wonderfully.
FAQs
Can I use other types of potatoes?
Absolutely! While baby potatoes work best for their size and texture, Yukon Gold or red potatoes can also be used. Just adjust cooking times as larger potatoes may need a bit longer to parboil and crisp up.
What can I substitute for soy sauce in the marinade?
If you’re avoiding soy, tamari or coconut aminos make great alternatives, giving a similar salty umami kick without gluten or soy content.
Can I make this recipe vegetarian?
While this recipe shines with chicken, you can swap the chicken for hearty vegetables like mushrooms or cauliflower. Marinate and cook them similarly for a delicious vegetarian version.
Is it possible to use skin-on chicken?
You can, but it will change the cooking process slightly. Skin-on chicken will take longer to cook through and the skin will add extra fat and crispiness. Adjust cooking times and monitor closely to avoid burning the skin.
How important is the lemon for this dish?
Lemon adds brightness and freshness that cuts through the richness of the butter and chicken. Though optional, it truly elevates the entire dish, so try not to skip it!
Final Thoughts
This Chicken and Potato Skillet with Lemon and Parsley Recipe is a delightful balance of comfort and freshness that makes weeknight dinners special without the fuss. It’s a dish that brings people around the table, warming both the belly and the heart. Give it a try and get ready to enjoy a new favorite that’s simple to prepare but big on flavor.
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Chicken and Potato Skillet with Lemon and Parsley Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken and Potato Skillet recipe features tender marinated chicken breasts seared to perfection alongside crispy, golden baby potatoes. Enhanced with a flavorful marinade of soy sauce, honey, Dijon mustard, and garlic, this one-pan meal is easy to prepare and perfect for a hearty dinner. Garnished with fresh parsley and served with lemon wedges, it offers a delicious balance of savory and bright flavors.
Ingredients
Potatoes and Cooking
- 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 baby potatoes in salted water for 8 minutes to partially cook them. Once done, drain the potatoes and set them aside.
- Marinate Chicken: In a bowl, whisk together olive oil, soy sauce, honey, Dijon mustard, minced garlic, and a pinch of black pepper to create the marinade. Add the chicken strips to the marinade and let them sit for at least 10 minutes to absorb the flavors.
- Sear Potatoes: Heat 2 tablespoons of olive oil and butter together in a large skillet over medium-high heat. Place the parboiled potatoes cut-side down in the skillet and sear them until they turn golden brown. Flip the potatoes and continue cooking until all sides are nicely browned. Remove the potatoes from the skillet and set them aside.
- Cook Chicken: In the same skillet, add the marinated chicken strips. Sear them over medium-high heat until they become golden brown and are cooked through, ensuring the juices run clear and the meat is tender.
- Combine and Finish: Push the cooked chicken to one side of the skillet, then return the seared potatoes to the other side. Cook them together for about 5 minutes to meld the flavors. Season with salt, black pepper, and red pepper flakes according to your taste.
- Serve: Remove the skillet from heat. Garnish the dish with freshly chopped parsley for a touch of color and freshness. Serve with lemon wedges on the side to add a bright, zesty flavor when squeezed over the chicken and potatoes.
Notes
- Parboiling the potatoes ensures they cook evenly and become tender before searing, which creates a crispy exterior.
- Marinate the chicken for longer if possible (up to 2 hours) to enhance the flavor even more.
- Use low-sodium soy sauce to control the salt levels in the dish.
- Adjust the amount of red pepper flakes to your preferred heat level or omit if sensitive to spice.
- This recipe can be easily doubled to serve more people.
