Description
Cowboy Butter Chicken and Potatoes is a quick and hearty skillet meal featuring tender marinated chicken strips and golden, sautéed baby potatoes tossed in a rich, flavorful cowboy butter sauce. This dish delivers a perfect balance of savory soy-olive marinade, buttery richness, and fresh parsley garnish, making it ideal for a satisfying weeknight dinner.
Ingredients
Chicken Marinade
- 1 ½ pounds boneless, skinless chicken breasts, cut into vertical strips (about ½ -¾ inch thick)
- ¼ cup (64 g) soy sauce
- ¼ cup (54 g) extra virgin olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Potatoes
- 1 ½ pounds baby potatoes, halved or quartered depending on size
- salt and pepper, to taste
Sauce and Garnish
- 6 tablespoons cowboy butter
- parsley, chopped for garnish
Instructions
- Marinate Chicken: In a large bowl, combine the chicken strips with soy sauce, 1 tablespoon of olive oil, salt, and pepper. Mix well to ensure all pieces are coated. Set aside to marinate while you prepare the potatoes.
- Boil Potatoes: Bring a large pot of salted water to a boil. Add the halved or quartered baby potatoes and boil for 8-10 minutes, or until they are slightly tender when pierced with a fork. Drain the potatoes and set aside.
- Sauté Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the boiled potatoes in a single layer. Cook for 4-5 minutes, flipping halfway through, until the potatoes turn golden brown and are fork-tender. Transfer potatoes to a plate and tent with foil to keep warm.
- Cook Chicken Strips: In the same skillet, add the remaining olive oil and heat over medium-high heat. Add the marinated chicken strips in a single layer without overcrowding the pan. Cook for 1-2 minutes on each side until they are nicely browned and reach an internal temperature of 165°F. Reserve the leftover marinade for later use.
- Reduce Marinade: Pour the reserved marinade into the skillet with the chicken. Cook for 1-2 minutes until the marinade reduces by half, intensifying the flavor and slightly thickening the sauce.
- Add Potatoes and Cowboy Butter: Return the sautéed potatoes to the skillet. Add the cowboy butter and toss everything together to coat the chicken and potatoes evenly in the buttery sauce. Cook for an additional 2-3 minutes until heated through and the butter is melted.
- Season and Garnish: Taste the dish and season with additional salt and pepper if needed. Remove from heat and garnish with freshly chopped parsley.
- Serve Immediately: Plate the Cowboy Butter Chicken and Potatoes while hot for a hearty, flavorful meal.
Notes
- Marinate the chicken for at least 15 minutes if time allows to enhance flavor.
- Adjust the cooking time of potatoes depending on their size and type.
- Do not overcrowd the skillet when cooking chicken to ensure even browning.
- Use a meat thermometer to check that chicken reaches a safe internal temperature of 165°F.
- Cowboy butter can be substituted with garlic butter or herb butter if preferred.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
