Chicken And Potato Skillet
Apr 20, 2024 22:06:28 GMT -5
Post by bloodbought on Apr 20, 2024 22:06:28 GMT -5
Chicken And Potato Skillet
Prep20 minutes
Cook 40 minutes
4 Servings
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.
NOTE:
Marination Time: For a deeper flavor, marinate the chicken longer, ideally overnight.
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Prep20 minutes
Cook 40 minutes
4 Servings
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.
NOTE:
Marination Time: For a deeper flavor, marinate the chicken longer, ideally overnight.
link