One-Pan Chicken and Potato Skillet Recipe

If you’ve been searching for a simple yet hearty meal to make on a busy weeknight, I’ve got you covered. This One-Pan Chicken and Potato Skillet Recipe is one of those dishes that hits all the right notes—comforting, flavorful, and easy to clean up after. I absolutely love how this turns out every time, with golden-crisp potatoes and tender, juicy chicken all cooked together in one skillet. Trust me, once you try this, it’ll become a go-to dinner in your rotation.

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Ingredients You’ll Need

This One-Pan Chicken and Potato Skillet Recipe uses simple pantry staples and fresh ingredients that play so well together. The key is balancing the marinade’s sweet and savory notes with buttery potatoes for a comforting meal that’s anything but boring.

• Baby Potatoes: I recommend baby potatoes because they cook evenly and have a naturally creamy texture once roasted.
• Olive Oil: Use a good quality olive oil to get that rich, golden sear on both chicken and potatoes.
• Butter: Adds a lovely richness and helps the potatoes crisp up.
• Salt and Pepper: Essential seasonings that bring out the natural flavors.
• Red Pepper Flakes: Adds a gentle kick—you can adjust this to suit your spice preference.
• Fresh Parsley: A burst of fresh color and herbaceous brightness at the end.
• Lemon Wedges: I love a squeeze of fresh lemon to brighten up the dish before serving.
• Chicken Breasts: Boneless, skinless breasts work great here—they soak up the marinade beautifully.
• Soy Sauce (Low Sodium): Gives the chicken a savory, umami boost without overpowering.
• Honey: Provides a subtle sweetness that balances the soy sauce perfectly.
• Dijon Mustard: Adds a nice tang that rounds out the marinade.
• Garlic Cloves: Freshly minced garlic infuses the marinade with aromatic depth.

Variations

One of the things I love about this One-Pan Chicken and Potato Skillet Recipe is how easy it is to personalize. Here are a few ways I’ve switched things up depending on mood, season, or what’s in my pantry.

• Add Vegetables: Sometimes I toss in sliced bell peppers or green beans in the last 10 minutes of cooking to sneak in some veggies.
• Swap Chicken for Thighs: If you want more flavor and juiciness, boneless skinless chicken thighs work beautifully in this skillet.
• Make it Spicier: I discovered a trick to ramp up the heat by adding smoked paprika and a pinch more red pepper flakes—my family loves the extra kick.
• Use Sweet Potatoes: For a sweeter twist, swap the baby potatoes for sweet potatoes—just adjust the parboiling time slightly.

How to Make One-Pan Chicken and Potato Skillet Recipe

Step 1: Parboil the Potatoes for That Perfect Crisp

Bring a large pot of salted water to a boil and add your halved baby potatoes. Parboiling for around 8 minutes gives the potatoes a head start so they’ll cook through and then crisp up beautifully when seared later. Don’t skip this step—it’s a game changer. Once done, drain and set them aside.

Step 2: Whip Up the Flavorful Chicken Marinade

While the potatoes are boiling, mix together olive oil, soy sauce, honey, Dijon mustard, minced garlic, and a pinch of freshly cracked pepper. Toss the chicken breasts in this marinade and let them soak up all that flavor while you prep your skillet. If you can, let them marinate a bit longer—the flavors deepen beautifully with time.

Step 3: Sear the Potatoes to Golden Perfection

Heat olive oil and butter together in a large skillet over medium-high heat. Add the drained potatoes cut-side down and resist the urge to move them around. Searing them without stirring for 3-4 minutes creates that irresistible caramelized crust. Flip to the other side and cook another 2-3 minutes until golden and crisp. Then, remove them from the skillet and set aside.

Step 4: Cook Your Marinated Chicken

In the same skillet, add the marinated chicken. Sear each side for 2-3 minutes until golden brown and completely cooked through. Don’t overcrowd the pan to ensure a nice sear; if your skillet isn’t huge, cook the chicken in batches.

Step 5: Bring It All Together

Push the chicken to one side, add those gorgeous golden potatoes back in, and let everything mingle for another 5 minutes. This step lets the potatoes soak up some of the marinade flavors and warms everything through. Give it a quick taste and adjust seasoning with salt, pepper, and red pepper flakes as you like.

Step 6: Garnish and Serve

Just before serving, sprinkle fresh parsley over the skillet for a pop of green and brightness. Don’t forget those lemon wedges—I always squeeze a bit of lemon juice over my chicken and potatoes right at the table. It’s the perfect finishing touch that brings everything alive.

How to Serve One-Pan Chicken and Potato Skillet Recipe

Garnishes

I’m a sucker for fresh parsley sprinkled on top and generous lemon wedges on the side. The acidity from the lemon really lifts the whole dish, cutting through the richness and adding that lively pop that keeps you coming back for more.

Side Dishes

This skillet is a meal all on its own, but I like to pair it with a fresh green salad or some steamed broccoli to add a little brightness and crunch. Sometimes I’ll serve it alongside a crusty baguette to help soak up the buttery pan juices—don’t skip that!

Creative Ways to Present

For a casual dinner party, try serving the chicken and potatoes right in the skillet placed on the table—it looks rustic and inviting. I once added a sprinkle of toasted almonds and a dash of smoked paprika to the final dish to impress guests with an unexpected twist that added a smoky crunch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they stay delicious for up to 3 days. The potatoes might soften a bit, but reheated carefully, the flavors hold up nicely and the chicken retains its juiciness.

Freezing

I’ve frozen this dish a couple of times for busy nights, but to keep the best texture, I prefer freezing the chicken and potatoes separately. When it’s time to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm leftovers in a skillet over medium heat, adding a small splash of water or broth and covering the pan for a few minutes to prevent drying out. This helps restore some crispness to the potatoes while keeping the chicken tender.

FAQs

Final Thoughts

This One-Pan Chicken and Potato Skillet Recipe has become one of my favorite comfort foods to whip up quickly without sacrificing flavor or texture. It’s perfect for busy nights when you want something hearty, satisfying, and fuss-free but still feel like you’ve put in a bit of care. My family goes crazy for this dish, and I’m confident yours will too. So grab your skillet and give it a go—you’ll be amazed how much joy a simple one-pan meal can bring.

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