One-Pan Potatoes with Chicken Teriyaki

The smart shortcut in this recipe is microwaving the potatoes while you prep everything else. By the time they hit the skillet, they’re already tender inside and just need a quick sear to get crispy edges. That cuts the total cook time down to about 20 minutes for a complete chicken dinner.

Strips of boneless chicken breast get browned hard over high heat first. You want actual color on the chicken, not just cooked-through pale meat. That browning creates fond on the pan that the teriyaki sauce picks up when it hits the hot skillet, deepening the glaze.

The scallions go in at the very end so they stay bright and slightly crunchy. They add a fresh, oniony bite that cuts through the sweet-salty teriyaki.

Kitchen Tips

• Cut the potato wedges to a uniform size so they microwave evenly. Thick wedges stay raw in the center while thin ones get mushy.
• Don’t crowd the chicken strips in the pan. If they’re piled on top of each other, they steam instead of sear. Work in batches if needed.
• Add the teriyaki sauce off the heat or over low flame. It burns quickly over high heat and turns bitter.
• Serve immediately while the teriyaki glaze is still sticky and glossy.

Variations

• Add broccoli florets with the potatoes for a more complete one-pan meal.
• Swap the teriyaki for a spicy sriracha-soy glaze for a kicked-up version.
• Use sweet potatoes instead of white for a slightly sweeter, more colorful plate.