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
Scale
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.
