Chicken and Potato Skillet Recipe

This Chicken and Potato Skillet is a flavorful and satisfying one-pan meal that’s perfect for a quick and easy weeknight dinner! Imagine tender, juicy chicken strips and crispy golden potatoes, all cooked together in a skillet with a delicious marinade. This recipe is simple to prepare and comes together in just one hour, making it a fantastic option when you’re short on time but still crave a healthy and delicious meal.

Why You’ll Love This Recipe

• Flavorful and Versatile: The marinade infuses the chicken with a wonderful blend of savory and sweet flavors, while the crispy potatoes add a satisfying texture. This dish is versatile and can be served with a variety of sides or enjoyed on its own.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for beginner cooks or busy weeknights. The one-pan cooking method also makes cleanup a breeze.
• Healthy and Satisfying: This dish is packed with lean protein from the chicken and healthy carbohydrates from the potatoes, making it a nutritious and satisfying choice.
• Great for Meal Prep: You can easily double or triple the recipe and use the cooked chicken and potatoes throughout the week for different meals.

this Recipe

Ingredients

• Baby potatoes: Halved or quartered, depending on size, for even cooking and a creamy texture.
• Olive oil: Used to cook the potatoes and chicken.
• Butter: Adds richness and flavor to the potatoes.
• Salt and pepper: Season the potatoes to perfection.
• Red pepper flakes: Adds a touch of heat (adjust to your preference).
• Fresh parsley: Chopped and adds a pop of color and fresh flavor as a garnish.
• Lemon wedges: Serve with lemon wedges for an extra squeeze of acidity.

Chicken Marinade

• Boneless, skinless chicken breasts: Cut into strips for quick cooking and even marinating.
• Olive oil: Used in the marinade to add flavor and keep the chicken moist during cooking.
• Low-sodium soy sauce: Provides a salty and umami flavor to the marinade.
• Honey: Adds a touch of sweetness to the marinade.
• Dijon mustard: Adds a tangy and slightly spicy flavor to the marinade.
• Garlic: Minced and adds a fragrant and savory punch.

Note: For exact measurements, see the recipe card below!

How to Make Chicken and Potato Skillet

Step 1: Parboil the Potatoes

Bring a large pot of salted water to a boil. Add the halved or quartered baby potatoes and parboil for 8 minutes, or until slightly softened but not fully cooked. Drain the potatoes and set aside.

Step 2: Marinate the Chicken

While the potatoes are boiling, prepare the marinade. In a bowl, whisk together the olive oil, soy sauce, honey, Dijon mustard, minced garlic, and a pinch of pepper. Add the chicken strips to the marinade and toss to coat evenly. Let the chicken marinate for at least 10 minutes while you sear the potatoes.

Step 3: Sear the Potatoes

Heat the olive oil and butter in a large skillet over medium-high heat. Add the parboiled potatoes, cut-side down, and sear without stirring for 3-4 minutes, or until they develop a golden brown crust. Flip the potatoes and cook for another 2-3 minutes, or until golden brown on all sides. Remove the potatoes from the skillet and set aside.

Step 4: Cook the Chicken

Add the marinated chicken strips to the skillet and sear for 2-3 minutes per side, or until golden brown and cooked through.

Step 5: Finish and Serve

Push the cooked chicken to one side of the skillet and add the seared potatoes back to the pan. Cook together for another 5 minutes, or until heated through. Season with salt, pepper, and red pepper flakes to taste. Remove from the heat and sprinkle with fresh parsley. Serve hot with lemon wedges on the side.

Pro Tips for Making the Recipe

• Adjust the spice level: Feel free to adjust the amount of red pepper flakes to your liking, depending on how spicy you want the dish.
• Consistent potato size: Ensure the potatoes are uniformly cut for even cooking and the best texture.
• Marinate longer: For a deeper flavor, marinate the chicken longer, ideally overnight.
• Serving suggestion: Garnish with fresh lemon wedges and parsley for an added zesty and fresh flavor.

How to Serve

This Chicken and Potato Skillet is a satisfying meal on its own, but here are some serving suggestions:

• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
• Rice or Quinoa: Serve the chicken and potatoes over a bed of rice or quinoa for a complete and balanced meal.
• Bread: Crusty bread is perfect for dipping and sopping up any extra sauce or juices from the skillet.

Make Ahead and Storage

This Chicken and Potato Skillet is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven at 350°F until warmed through, or reheat individual portions in the microwave.

FAQs

1. Can I use boneless, skinless chicken thighs instead of chicken breasts? Yes, you can! Chicken thighs are more flavorful and forgiving than chicken breasts, so they’re a great option for this recipe.

2. Can I use a different type of potato? Absolutely! Feel free to use your favorite type of potato, but keep in mind that some potatoes may not hold their shape as well during cooking.

3. Can I make this recipe without the marinade? Yes, you can! Simply season the chicken with salt, pepper, and your favorite spices before cooking.

4. Can I add other vegetables to the skillet? Definitely! Feel free to add your favorite vegetables, such as sliced mushrooms, diced bell peppers, or onions.

This Chicken and Potato Skillet Recipe is a quick, easy, and delicious way to enjoy a flavorful and healthy meal. With its simple preparation, versatile ingredients, and one-pan convenience, it’s a recipe you’ll want to make again and again!

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