Chicken and Potato Skillet

April 20, 2022

Chicken and Potato Skillet

Chicken and potatoes, fried in a big skillet so they’re crispy and moist at the same time.
It’s mom’s specialty.
Growing up, I demanded it every week. And now the next generation of little ones are asking their grandmother to make chicken and potatoes for them.

Chicken and Potato Skillet
I have played around with mom’s recipe quite a lot.
First off, mom uses a whole cut-up chicken, while I prefer making it with chicken breast cut into strips. For no other reason that it reduces cooking time considerably.
I also marinate my chicken in soy sauce, lemon juice, garlic, and oil to make sure that the chicken is moist and full of flavor.
Finally I like to partially boil the potatoes before sautéing them. This not only accelerates the cooking time in the skillet but also ensures that the potatoes get a nice golden crust.

Chicken and Potato Skillet
In other words, I tinkered with the recipe until I transformed mom’s classic Sunday lunch meal into a weeknight-friendly one. Without sacrificing the flavor.
What I also like is that there’s little clean up and little prep time.
This Chicken and Potato Skillet is an easy and tasty dinner that you can whip in 30 minutes any night of the week and that will please your entire family.

Chicken and Potato Skillet
Chicken and Potato Skillet                                                                                                                   Print this recipe!

Serves 4

1 lb (453 gr) chicken breast, cut into strips
4 tablespoons soy sauce (or coconut aminos)
Juice of 1 lemon
2 garlic cloves, minced
1 lb (453 gr) potatoes, scrubbed cleaned, peeled, and cut into wedges
4 tablespoons olive oil, divided
4 teaspoons chopped herbs (I used thyme and rosemary but feel free to play around)
Red pepper flakes (optional)


In a small bowl combine soy sauce, lemon juice, garlic, and 1 tablespoon of olive oil.
Place chicken strips in a shallow dish (or Ziploc bag) and pour marinade over it. Cover (or seal) and let marinate at room temperature.
In the meantime, bring a large pot of salted water to boil. Add potato wedges and cook for 5 to 6 minutes. Drain and run under cold water, drain again, and set aside.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add potatoes and cook for 5 minutes, give a good stir and cook for additional 5 minutes until the potatoes are golden brown and fork tender. Sprinkle with salt and pepper, transfer sautéed potatoes to a plate, and set aside.
Keep the same skillet over medium heat and add the remaining tablespoon of oil. Add chicken strips in one layer in the skillet. Sprinkle with red pepper flakes, if using.
Cook chicken strips for 1 minute, on each side, until nicely browned.
Add herbs and give a quick stir and continue cooking until the chicken is cooked through.
Add the sautéed potatoes back to the pan and heat through.
Adjust seasoning if needed.
Serve immediately!

Nutrition facts

One serving yields 460 calories, 18 grams of fat, 31 grams of carbs, and 44 grams of protein.


  1. Thanks for your recipe. I am doing such dish very often but I always seem to miss something with potato. Now, I will try your way.