Description
This Chicken and Potato Skillet recipe combines tender marinated chicken breasts with crispy golden baby potatoes, all cooked together in a single skillet for a flavorful and comforting meal. The chicken is marinated in a savory blend of soy sauce, honey, garlic, and Dijon mustard, while the potatoes are parboiled and then pan-seared to perfection. Garnished with fresh parsley and served with lemon wedges, this dish offers a delightful balance of zest and heartiness, perfect for weeknight dinners.
Ingredients
Units
Scale
Potatoes & Garnish
- 1 1/2 pounds baby potatoes (halved or quartered, depending on size)
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Chicken Marinade
- 4 chicken breasts (boneless and skinless)
- 1/4 cup olive oil
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 4 cloves garlic (minced)
Instructions
- Parboil Potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and parboil for 8 minutes. Drain and set aside.
- Prepare Marinade: While the potatoes are boiling, whisk together ¼ cup olive oil, soy sauce, honey, Dijon mustard, minced garlic, and a pinch of pepper in a bowl. Toss the chicken breasts in the marinade and let sit for at least 10 minutes to absorb flavors.
- Sear Potatoes: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the drained potatoes cut-side down and sear without stirring for 3-4 minutes until they develop a golden-brown crust. Flip and cook for another 2-3 minutes until golden brown. Remove potatoes from the skillet and set aside.
- Cook Chicken: Add the marinated chicken breasts to the same skillet and sear for 2-3 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Combine and Finish: Push the chicken to one side of the skillet, add the potatoes back, and cook together for another 5 minutes to meld flavors. Season with salt, pepper, and red pepper flakes to taste.
- Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve hot with lemon wedges for a bright, zesty finish.
Notes
- Adjust Spice Levels: Modify the amount of red pepper flakes to suit your preferred heat level.
- Consistent Potato Size: Cut potatoes uniformly for even cooking and ideal texture.
- Marination Time: For richer flavor, marinate chicken longer, preferably overnight in the refrigerator.
- Serving Suggestion: Garnish with fresh lemon wedges and parsley to add brightness and freshness.
- Storage Tip: Store leftovers in an airtight container in the refrigerator and consume within 3 days for best quality.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
