This Chicken And Potato Skillet brings together juicy, marinated chicken and golden-brown baby potatoes in one satisfying, easy-to-make dish. I love how everything cooks in a single pan, soaking up the rich flavors of garlic, soy sauce, and honey. The chicken turns out tender and full of flavor, while the potatoes develop a perfect crispy edge. It’s a hearty and balanced meal that works just as well for busy weeknights as it does for casual dinners with friends.

Why You’ll Love This Recipe

I love this recipe because it’s both flavorful and simple. The chicken is marinated in a bold mix of sweet and savory ingredients, which keeps it juicy and tender. The baby potatoes are parboiled first, then pan-seared to a crispy, golden finish that adds incredible texture. Since it all comes together in one skillet, there’s minimal cleanup. Plus, the dish is highly customizable—I can switch up the protein, add more veggies, or play with spices based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Potatoes

• 1½ pounds baby potatoes, halved or quartered depending on size

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• Salt and freshly ground black pepper, to taste

• ½ teaspoon red pepper flakes

• Fresh parsley, chopped (for garnish)

• Lemon wedges, for serving

For The Chicken Marinade

• 4 boneless, skinless chicken breasts, cut into 2 to 3-inch strips

• ¼ cup olive oil

• 3 tablespoons low-sodium soy sauce

• 2 tablespoons honey

• 1 tablespoon Dijon mustard

• 4 garlic cloves, minced

Directions

1. Parboil The Potatoes
   I start by bringing a large pot of salted water to a boil. Once it’s boiling, I add the halved baby potatoes and let them cook for 8 minutes. I don’t want them fully cooked—just tender enough to finish in the skillet later. After 8 minutes, I drain them and set them aside.

2. Marinate The Chicken
   While the potatoes are cooking, I prepare the marinade. In a large bowl, I whisk together the olive oil, soy sauce, honey, Dijon mustard, and minced garlic. Then I add the chicken strips and toss them until well coated. I let them marinate for at least 10 minutes, but longer is even better if I have the time.

3. Sear The Potatoes
   In a large skillet (I use a 12-inch cast iron skillet), I heat the olive oil and butter over medium-high heat. Once the butter is melted, I add the drained potatoes cut-side down and let them cook undisturbed for 3 to 4 minutes, until they develop a golden crust. Then I flip them and cook for another 2 to 3 minutes on the other side. Once they’re nicely browned, I remove them from the skillet and set them aside.

4. Cook The Chicken
   In the same skillet, I add the marinated chicken strips. I cook them for about 2 to 3 minutes per side, until golden and fully cooked through. The chicken should no longer be pink in the center, and the juices should run clear. If I’m using a thermometer, I check that it reaches 165°F (74°C).

5. Combine And Finish Cooking
   After the chicken is cooked, I push it to one side of the skillet and return the potatoes to the pan. I let everything cook together for another 5 minutes so the flavors can come together. I taste and adjust with more salt, pepper, or red pepper flakes if needed.

6. Garnish And Serve
   I finish the dish by sprinkling fresh chopped parsley over the top and serving it with lemon wedges for a bright, fresh finish.

Servings And Timing

This recipe serves 4 people. It takes about 20 minutes to prep and 40 minutes to cook, for a total of 1 hour from start to finish. It’s great for a weeknight dinner when I want something hearty and home-cooked without too much effort.

Variations

• I sometimes use chicken thighs instead of breasts for a richer, juicier flavor.

• For a different sweetness, I replace the honey with maple syrup.

• I add asparagus, green beans, or broccoli during the last 5 minutes of cooking for more color and nutrition.

• To switch things up, I replace the parsley with fresh thyme or rosemary for a different herbal note.

• When I want a spicier version, I increase the amount of red pepper flakes or even add a splash of hot sauce to the marinade.

Storage/Reheating

After the meal, I let any leftovers cool completely before transferring them to an airtight container. I store them in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over medium heat to keep the potatoes crispy and the chicken juicy. The microwave works too, but it can soften the potatoes. I can freeze the dish, but the texture of the potatoes may change a bit after thawing.

FAQs

Can I marinate the chicken longer than 10 minutes?

Yes, and I actually prefer to marinate it for a few hours or even overnight if I have time. It gives the chicken more depth of flavor and makes it extra tender.

Do I really need to parboil the potatoes first?

Yes, parboiling helps ensure the potatoes cook all the way through and get a crispy, golden finish in the skillet. Skipping this step might leave them undercooked.

Can I prepare this dish ahead of time?

I often parboil the potatoes and marinate the chicken the night before. Then when it’s time to cook, I just sear everything and it’s ready in no time.

What’s the best skillet to use?

I use a cast iron skillet because it retains heat really well and creates a beautiful sear on both the chicken and the potatoes. But any large, heavy-bottomed skillet will work.

What can I serve with this dish?

While it’s a complete meal on its own, I like to pair it with something fresh like a simple tossed salad, steamed green beans, or creamy cucumber salad.

Conclusion

This Chicken And Potato Skillet is a staple in my kitchen. It’s easy, flavorful, and endlessly versatile. I love how the savory chicken and crispy potatoes soak up all those rich, garlicky juices in the pan. It’s the kind of meal I come back to again and again—perfectly comforting, simple to make, and always satisfying.