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!
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.
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
