Directions:

• In a mixing bowl, combine ½ cup of olive oil, 3 tablespoons of low sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 4 minced garlic cloves. Whisk until well blended. Add the chicken breasts to the bowl, ensuring they are well coated in the marinade. Cover and let marinate for at least 30 minutes, or up to overnight in the refrigerator for enhanced flavor.
• While the chicken marinates, wash and halve (or quarter) the baby potatoes. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once melted and bubbling, add the potatoes. Season with salt, pepper, and 1 teaspoon of red pepper flakes. Stir to coat evenly.
• Cook the potatoes for about 10-12 minutes, stirring occasionally, until they are golden brown and tender. If they are browning too quickly, reduce the heat to medium-low and continue cooking until done. Once cooked, transfer the potatoes to a plate and set aside.
• In the same skillet, add the marinated chicken breasts, reserving any leftover marinade. Cook the chicken for about 6-7 minutes on each side, or until fully cooked through and golden brown on the outside. The internal temperature should reach 165°F (75°C).
• Once the chicken is cooked, return the potatoes to the skillet. Pour any reserved marinade over the chicken and potatoes, stirring to coat. Cook everything together for an additional 2-3 minutes until heated through, allowing the flavors to meld.
• Garnish the Chicken And Potato Skillet with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor. Enjoy your delicious one-pan meal!