If you’re looking for a dish that feels like a warm hug from the inside out, the Chicken and Potato Skillet with Honey Soy Marinade Recipe is exactly what you need. This recipe perfectly balances tender, juicy chicken with golden, crispy potatoes, all enveloped in a flavorful honey soy marinade that adds a deliciously sweet and savory twist. It’s a fuss-free, one-pan meal that comes alive with simple ingredients working together for a satisfying dinner experience that will quickly become a family favorite.
Ingredients You’ll Need
Nothing fancy here, just wholesome basics that come together beautifully. Each ingredient plays a starring role: from the creamy baby potatoes that crisp up perfectly to the honey and soy sauce that give the chicken its irresistible glaze and depth of flavor.
- 1 ½ pounds baby potatoes: Halved or quartered for quick cooking and a tender inside with a crisp outside.
- 2 tablespoons olive oil, divided: For searing potatoes and chicken, creating that perfect golden crust.
- 2 tablespoons butter: Adds richness and helps brown the potatoes to perfection.
- Salt and black pepper, to taste: Essential seasonings to enhance all other flavors.
- ½ teaspoon red pepper flakes: Adds a subtle kick without overpowering the dish.
- Fresh parsley: For a bright, herbal garnish that livens up the presentation.
- Lemon wedges: To add that fresh pop of acidity just before serving.
- 4 boneless, skinless chicken breasts (cut into strips): The star protein that soaks up the rich marinade.
- ¼ cup olive oil: For the marinade, ensuring the chicken stays juicy.
- 3 tablespoons low-sodium soy sauce: Brings salty umami that perfectly balances the honey.
- 2 tablespoons honey: Sweetness that caramelizes beautifully on the chicken.
- 1 tablespoon Dijon mustard: Adds a subtle tang and depth to the marinade.
- 4 cloves garlic, minced: Infuses the chicken with aromatic, savory notes.
- Pinch of black pepper: To season the marinade and complement the chicken’s flavor.
How to Make Chicken and Potato Skillet with Honey Soy Marinade Recipe
Step 1: Parboil the Potatoes
Start by boiling your halved or quartered baby potatoes in salted water for about eight minutes. Parboiling softens them just enough so when you later sear them, they develop a beautifully crispy crust without being hard inside. Drain and set them aside for the next step.
Step 2: Marinate the Chicken
Whisk together olive oil, soy sauce, honey, Dijon mustard, minced garlic, and a pinch of black pepper in a bowl. Toss in your chicken strips and let them soak in this incredible honey soy marinade for at least 10 minutes. This short marinating time is enough for the chicken to absorb those bold, balanced flavors.
Step 3: Sear the Potatoes
Heat two tablespoons of olive oil and butter in a large skillet over medium-high heat. Add the parboiled potatoes cut side down and sear until they’re golden and crisp. Flip them carefully to get all sides beautifully browned. Once they’ve reached that perfect crispness, remove them from the skillet and set aside.
Step 4: Cook the Chicken
In the same skillet, add the marinated chicken strips. Cook them over medium-high heat until the outside is nicely golden and the chicken is cooked through, juicy and tender inside. The honey soy marinade will caramelize here, creating those irresistible sticky edges.
Step 5: Combine and Finish Cooking
Push the cooked chicken to one side of the skillet and return the crispy potatoes to the other side. Let everything cook together for about 5 minutes so the flavors mingle and the potatoes soak up any remaining marinade juices. Season with salt, black pepper, and red pepper flakes to taste for a little heat.
Step 6: Serve and Garnish
Once everything is perfectly cooked and flavorful, remove the skillet from the heat. Sprinkle fresh parsley on top for a burst of color and freshness. Don’t forget to serve with lemon wedges — their bright acidity is the perfect balance to the savory and sweet notes in this dish.
How to Serve Chicken and Potato Skillet with Honey Soy Marinade Recipe
Garnishes
A generous sprinkle of fresh parsley adds a pop of green and light herbal freshness that cuts through the richness of the dish. Lemon wedges on the side allow everyone to add a zesty brightness that lifts every bite, making this meal even more memorable.
Side Dishes
This skillet is pretty hearty on its own, but if you want to round it out, consider a crisp green salad with a tangy vinaigrette or some steamed green beans with a sprinkle of toasted almonds. These side dishes contrast the warm, savory skillet beautifully without stealing the spotlight.
Creative Ways to Present
For a fun twist, try serving this dish family-style right in the skillet — it looks rustic and inviting. Alternatively, plate the chicken and potatoes over a bed of fluffy jasmine rice or quinoa to soak up all those luscious marinade juices. Adding a drizzle of extra honey soy sauce on top just before serving amps up the flavor even more.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. The chicken and potatoes will keep their flavor well, making for easy next-day meals or snacks.
Freezing
This dish freezes nicely, too. Place cooled leftovers into a freezer-safe container and freeze for up to two months. Just thaw overnight in the fridge before reheating to maintain the tender texture and rich flavors.
Reheating
Reheat gently in a skillet over medium heat to bring back that crispy potato exterior and warm the chicken through without drying it out. You can also use the microwave, but be sure to cover the dish lightly to trap moisture and prevent the chicken from becoming tough.
FAQs
Can I use different types of potatoes for this recipe?
Absolutely! While baby potatoes are ideal for their quick cooking and tenderness, you can substitute with fingerlings or waxy red potatoes. Just adjust the parboiling time accordingly to ensure they cook evenly.
How long should I marinate the chicken for best results?
This recipe calls for a minimum of 10 minutes, which is perfect when you’re short on time. For an even deeper flavor, marinate the chicken for up to 2 hours in the refrigerator, but avoid going much longer to keep the texture tender.
Can I make this recipe gluten-free?
Yes! Simply use a gluten-free soy sauce or tamari in the marinade, and everything else is naturally gluten-free. This way, you can enjoy all the delicious flavors without worry.
What can I substitute for honey if I don’t have any?
Maple syrup or agave nectar both work beautifully as substitutes for honey, offering a similar sweetness and caramelization effect on the chicken.
Is this recipe suitable for meal prep?
Definitely! This Chicken and Potato Skillet with Honey Soy Marinade Recipe is ideal for meal prep because it stores well and tastes great reheated. Just portion it out into containers for easy lunches or dinners throughout the week.
Final Thoughts
I can’t recommend the Chicken and Potato Skillet with Honey Soy Marinade Recipe enough if you’re craving a comforting, flavorful, and fuss-free meal. Every bite feels cozy yet exciting thanks to the caramelized honey soy marinade and crispy potatoes. It’s one of those dishes that’s just as perfect for a weeknight dinner as it is for offering up when friends drop by. Give it a try — your taste buds will thank you!
Print
Chicken and Potato Skillet with Honey Soy Marinade Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Chicken and Potato Skillet recipe is a flavorful and comforting one-pan meal featuring tender chicken strips marinated in a savory honey-soy sauce, paired with golden, crispy baby potatoes. Perfect for a family dinner, it combines quick preparation with vibrant seasonings for a delicious, hearty dish.
Ingredients
For the 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
For the 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 about 8 minutes until they are just tender but not fully cooked. Drain the potatoes and set them 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 to the marinade, ensuring they are well-coated, and let them marinate for at least 10 minutes to absorb the flavors.
- Sear Potatoes: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the potatoes cut-side down in the skillet and sear them until they turn golden brown and crispy. Flip them to cook all sides evenly, then remove the potatoes from the skillet and set aside.
- Cook Chicken: Add the marinated chicken strips to the same skillet. Sear and cook them over medium-high heat until they are golden brown and cooked through, which should take about 6-8 minutes.
- Combine and Finish: Push the cooked chicken to one side of the skillet and return the seared potatoes to the other side. Let them cook together for about 5 minutes, allowing the flavors to meld. Season everything with salt, black pepper, and red pepper flakes to taste.
- Serve: Remove the skillet from heat. Garnish with freshly chopped parsley and serve the dish warm with lemon wedges on the side for a bright, fresh finish.
Notes
- Parboiling the potatoes ensures they cook evenly and become perfectly crispy when seared.
- Adjust the red pepper flakes according to your preferred spice level.
- Marinating the chicken for longer than 10 minutes, up to an hour, will enhance flavor.
- Use a heavy-bottomed skillet to prevent sticking and achieve a better sear.
- This dish can be served with a side salad or steamed vegetables for a complete meal.
