This is Part I of II of this easy one-skillet recipe. Easy instructions, and less mess!
I recommend purchasing large ziplock bags to toss chicken around in a quick marinade, but you can also use a large mixing bowl or Tupperware container.
I use a large cast-iron skillet for this recipe. If you’re without one, you can also cook the chicken in a deep oven-safe container and transfer half the chicken juices back to your stovetop frying pan for the sauce.