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Chicken and Potato Skillet Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1hour
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop

Description

This Chicken and Potato Skillet is a flavorful and satisfying one-pan meal! Tender chicken and crispy potatoes are cooked together with a delicious honey-soy marinade and a touch of spice. It’s a quick and easy recipe that’s perfect for a weeknight dinner.


Ingredients

Units Scale
  • 1 1/2 pounds baby potatoes, halved or quartered

  • 2 tablespoons olive oil, divided

  • 2 tablespoons butter

  • Salt and black pepper, to taste

  • 1/2 teaspoon red pepper flakes

  • Fresh parsley, for garnish

  • Lemon wedges, for serving

  • Chicken Marinade:

    • 4 boneless, skinless chicken breasts, cut into strips
    • 1/4 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

  1. Parboil Potatoes: Boil potatoes in salted water for 8 minutes. Drain and set aside.
  2. Marinate Chicken: Whisk together marinade ingredients in a bowl. Add chicken strips and marinate for at least 10 minutes.
  3. Sear Potatoes: Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Sear potatoes cut-side down until golden brown. Flip and cook until golden on all sides. Remove potatoes and set aside.
  4. Cook Chicken: Add marinated chicken strips to the skillet and sear until golden brown and cooked through.
  5. Combine and Finish: Push chicken to one side of the skillet and add potatoes back in. Cook together for 5 minutes. Season with salt, pepper, and red pepper flakes to taste.
  6. Serve: Remove from heat and sprinkle with fresh parsley. Serve with lemon wedges.

Notes

  • Adjust the amount of red pepper flakes to your preference.
  • Cut potatoes uniformly for even cooking.
  • Marinate chicken longer for a more intense flavor.
  • Garnish with lemon wedges and parsley for extra flavor.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: ยผ of recipe
  • Calories: 550
  • Sugar: 15g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 8g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 80mg