Easy Chicken and Potato Skillet for Cozy Weeknight Dinners

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 450

A quick and flavorful skillet dish combining tender chicken, roasted potatoes, and a savory sauce, perfect for cozy weeknight dinners.

4 pieces Chicken Breasts, boneless and skinless (Thighs can be used for extra juiciness.)
1/4 cup Soy Sauce, low sodium (Tamari works well for gluten-free option.)
2 tablespoons Honey (Maple syrup can be used as a vegan substitute.)
1 tablespoon Dijon Mustard (Yellow mustard can be substituted.)
2 cloves Garlic, minced (Garlic powder is a handy substitute.)
1 pound Baby Potatoes (Yukon gold or red potatoes are good alternatives.)
2 tablespoons Olive Oil (Canola oil can be used as a replacement.)
1 tablespoon Butter (Ghee can be used for a lactose-free option.)
to taste Salt (Adjust to taste.)
to taste Pepper (Adjust to taste.)
1/4 teaspoon Red Pepper Flakes (Adjust according to heat preference.)
2 tablespoons Fresh Parsley (Chives or green onions can be used as alternatives.)
1 lemon Lemon Wedges (Optional for serving.)

Season chicken with salt, pepper, and red pepper flakes.
Heat olive oil in a skillet and cook chicken until browned and cooked through, about 6-8 minutes per side.
Remove chicken and set aside. In the same skillet, add potatoes and cook until golden and tender, about 10-12 minutes.
Mix soy sauce, honey, Dijon mustard, and minced garlic; pour over potatoes and cook for 2-3 minutes.
Return chicken to skillet, sprinkle with parsley, and serve with lemon wedges if desired.

For extra flavor, marinate chicken in soy sauce and honey for 30 minutes before cooking.

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: Chicken, Potatoes