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
Scale
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.
