Description
A hearty one‑skillet meal of marinated chicken strips and golden baby potatoes, cooked together with garlic, soy sauce, and honey for a crispy, flavorful dish with minimal cleanup.
Ingredients
- 1½ pounds baby potatoes, halved or quartered
- 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
- 4 boneless, skinless chicken breasts, cut into 2–3 inch strips
- ¼ cup olive oil (for marinade)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 4 garlic cloves, minced
Instructions
- **Parboil the potatoes**: Bring a large pot of salted water to a boil. Add the potatoes and cook for about 8 minutes—just until tender but not fully cooked. Drain and set aside.
- **Marinate the chicken**: While the potatoes boil, whisk together ¼ cup olive oil, soy sauce, honey, Dijon mustard, and minced garlic in a large bowl. Add the chicken strips and toss to coat. Marinate for at least 10 minutes (or longer, if time allows).
- **Sear the potatoes**: In a large skillet (e.g. 12‑inch cast iron), heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Once the butter is melted and hot, place the potatoes cut‑side down. Let them sear, undisturbed, for 3–4 minutes until golden. Flip and cook the other side for 2–3 minutes. When they are nicely browned, remove them from the skillet and set aside.
- **Cook the chicken**: In the same skillet, add the marinated chicken strips. Cook for 2–3 minutes per side, until golden and fully cooked through (no pink inside). If needed, use a meat thermometer to ensure internal temperature reaches 165 °F (74 °C).
- **Combine everything**: Push the cooked chicken to one side of the skillet and return the potatoes to the pan. Let them cook together for about 5 minutes so the flavors mingle and everything warms through. Taste and adjust seasoning with salt, pepper, or extra red pepper flakes as desired.
- **Garnish and serve**: Sprinkle chopped parsley over the dish and serve with lemon wedges on the side for squeezing over the top before eating.
Notes
- You can substitute chicken thighs for breasts if you prefer juicier meat.
- If honey isn’t your preference, you can replace it with maple syrup or brown sugar.
- To add extra vegetables, throw in asparagus, green beans, or broccoli during the final 5 minutes of cooking.
- Herb variations like fresh thyme or rosemary can replace parsley for a different flavor note.
- Leftovers reheat best in a skillet over medium heat to preserve crispiness—microwaving may soften the potatoes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Skillet / Pan-Fry
- Cuisine: American / Comfort
Nutrition
- Serving Size: 1 plate (of 4)
- Calories: 520
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 115mg
