Chicken And Potato Skillet
This post may contain affiliate links. Please read my disclosure policy.
Who said weeknight dinners have to be complicated? My Chicken and Potato Skillet marries juicy chicken with crispy potatoes, creating a foolproof dinner that’s as delightful to eat as it is easy to make.
Easy Chicken And Potato Skillet
I’ve got just the recipe to brighten up your dinner routine: my Chicken and Potato Skillet. Picture this: succulent chicken marinated in a honey-soy blend, sharing the pan with crispy-edged baby potatoes, all infused with the perfect balance of herbs and spices.
It’s a delightful mix of textures and flavors, and the best part? It’s wonderfully simple to whip up, making your weeknights both delicious and hassle-free!
Pro Tip
Let the chicken marinate for as long as possible. If you can, prep it in the morning or even the night before; this extra time lets the chicken absorb all the wonderful flavors from the honey, soy sauce, and garlic, making it incredibly tender and flavorful.
- Baby Potatoes: I like to use baby potatoes but small red or Yukon gold potatoes work just as well.
- Olive Oil and Butter: For cooking and flavor. I usually use unsalted butter but use whatever you have.
- Salt and Pepper: I always say, adjust these to your taste!
- Red Pepper Flakes: They add a nice, warm kick. If you’re not a fan of heat, you can reduce the amount or leave it out.
- Fresh Parsley: This is for a pop of freshness and color. Feel free to skip it or use dried parsley or cilantro if you wish.
- Lemon Wedges: They’re for that zesty, fresh finish.
- Chicken Breasts: Thighs are a great alternative if you prefer darker meat.
- Soy Sauce: It adds depth and umami. I recommend a low-sodium version.
- Honey: For a touch of sweetness to balance the flavors. Maple syrup can be a substitute if needed.
- Dijon Mustard: It gives a tangy depth. Any other mustard variety could do the trick, but Dijon is my go-to.
- Garlic: It brings that aromatic punch. Fresh is always best.
First, get those baby potatoes going by boiling them in salted water for about 8 minutes. You want them just starting to soften. Once they’re done, drain them and set them aside. Remember, they’re going to get more cooking time in the skillet, so don’t worry if they’re not completely tender yet.
While the potatoes are doing their thing, mix up the marinade. Combine the olive oil, soy sauce, honey, Dijon mustard, and minced garlic in a bowl. Give it a good whisk, then toss the chicken strips in this mixture. Marinate for at least 10 minutes!
Heat some olive oil and butter in a large skillet and add your drained potatoes. Place them cut-side down to get a nice, golden crust. After 3-4 minutes, flip them to the other side for another few minutes of cooking. Once they’re beautifully browned, remove them from the skillet and set them aside.
Now, let’s get that marinated chicken sizzling in the skillet. Cook it for about 2-3 minutes on each side. To ensure it’s perfectly cooked, check that the chicken is no longer pink inside and the juices run clear. If you have a meat thermometer, it should read 165°F (74°C) when inserted into the thickest part of the chicken.
Now, push the chicken to one side of the skillet and bring the potatoes back in. Let them all cook together for another 5 minutes. This is where the flavors really start to meld. Taste it and see if it needs more salt, pepper, or those red pepper flakes for a bit of heat.
Serve This With
While this dish is a meal on its own, you can still pair it with something light and refreshing to balance the hearty flavors.
Easy Tossed Salad
Skillet Green Beans
Creamy Cucumber Salad
Broccoli Salad
Frequently Asked Questions
Why do you have to parboil the potatoes before adding them to the skillet?
Parboiling the potatoes is key because it starts the cooking process, ensuring they’ll be perfectly tender when the dish is done. This step also allows them to develop a beautiful golden crust in the skillet without being undercooked inside.
Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs can be a great substitute for breasts in this recipe. They’re juicier and more flavorful, but keep an eye on the cooking time as it may vary slightly from that of chicken breasts.
Can this recipe be made ahead of time?
This dish is best enjoyed fresh, but you can prep components ahead of time. You can marinate the chicken and parboil the potatoes a day in advance. When you’re ready to eat, just cook them according to the recipe instructions.
Expert Tips
- Marinate Overnight: If time allows, marinate the chicken overnight. This deepens the flavors, making the chicken incredibly tasty.
- Use a Cast-Iron Skillet: For the best sear on both the chicken and potatoes, use a cast-iron skillet. It retains heat well and gives a perfect crust.
- Cut Potatoes Evenly: Ensure the potatoes are cut to a uniform size for even cooking. This prevents some from being overcooked while others are still hard.
- Let Chicken Rest: After cooking, let the chicken rest for a few minutes before serving. This helps retain its juices, making it more tender and flavorful.
Storing Leftovers
To store the Chicken and Potato Skillet leftovers, let them cool completely, then transfer to an airtight container and refrigerate for up to 3 days. While you can freeze this dish, keep in mind that the texture of the potatoes might change slightly upon thawing and reheating.
More Chicken And Potato Recipes
- Moroccan Roast Chicken and Potatoes
- Roasted Chicken And Vegetables
- Lemon Herb Chicken And Potatoes Skillet
- Roast Chicken with Roasted Potatoes
- Crockpot Chicken And Potatoes
- Slow Cooker Chicken and Potatoes
- BBQ Chicken and Potato Skillet
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken And Potato Skillet
Video
Ingredients
- 1½ pounds baby potatoes (halved or quartered, depending on size)
- 2 tablespoons olive oil
- 2 tablespoons butter
- salt and pepper (to taste)
- ½ teaspoon red pepper flakes
- fresh parsley (for garnish)
- lemon wedges (for serving)
Chicken Marinade
- 4 chicken breasts (boneless and skinless)
- ¼ cup olive oil
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 4 cloves garlic (minced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a boil. Add the halved baby potatoes and parboil for 8 minutes. Drain and set aside.
- While the potatoes are boiling, prepare the marinade by whisking together ¼ cup olive oil, soy sauce, honey, Dijon mustard, minced garlic, and a pinch of pepper in a bowl. Toss the chicken strips in the marinade and let sit while you sear the potatoes, at least 10 minutes.
- Heat 2 tablespoons of olive oil, 2 tablespoons of butter in a large skillet over medium-high heat. Add the drained potatoes, cut-side down. Sear without stirring for 3-4 minutes until they develop a golden-brown crust. Flip the potatoes, and cook for another 2 to 3 minutes until golden brown. Remove the potatoes from the skillet and set aside,
- Add the marinated chicken strips and sear the chicken for 2-3 minutes per side until golden brown and cooked through.
- Push the chicken to one side of the skillet, add the potatoes back and allow them to cook together for another 5 minutes. Check the seasoning and adjust with more salt and pepper if necessary and red pepper flakes.
- Remove from heat and sprinkle with fresh parsley and serve with lemon wedges.
Equipment
Notes
- Adjust Spice Levels: Feel free to tweak the amount of red pepper flakes based on your heat preference.
- Consistent Potato Size: Ensure the potatoes are uniformly cut for even cooking and the best texture.
- Marination Time: 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.
- Storage Tip: Store leftovers in an airtight container in the refrigerator and enjoy within 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
