Cowboy Butter Chicken and Potatoes

Name: Cowboy Butter Chicken and Potatoes
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4 people
Ingredients: 1 ½ pounds boneless, skinless chicken breasts; ¼ cup (64 g) soy sauce; ¼ cup (54 g) extra virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 ½ pounds baby potatoes; 6 tablespoons Cowboy butter; Salt and pepper; Parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
33 mins
Servings
4 people
Calories
683 kcal
Course
Dinner

Cowboy Butter Chicken and Potatoes

Iris Hanson

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Try my delicious Cowboy Butter Chicken and Potatoes recipe! Juicy marinated chicken, sauteed potatoes, and a flavorful butter sauce. Enjoy it hot off the skillet!

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Ingredients

Servings

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
1 ½ pounds baby potatoes, halved or quartered (depending on size of potatoes)
6 tablespoons Cowboy butter
Salt and pepper, to taste
Parsley, chopped for garnish

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Instructions

In a large bowl, combine the chicken, soy sauce, 1 tablespoon olive oil, salt, and pepper. Set aside to marinate while preparing the potatoes.
Bring a large pot of salted water to a boil. Add potatoes and boil for 8-10 minutes, or until the potatoes are slightly tender. Depending on the size of the potatoes, boiling times may vary. Drain water and set aside.
To a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the boiled potatoes and cook for 4-5 minutes, flipping halfway through, until golden and fork-tender. Transfer the potatoes to a plate and tent with aluminum foil to keep warm. Set aside.
To the same skillet over medium-high heat, add the remaining olive oil. Once hot, add the marinated chicken strips in a single layer. (Do not overcrowd the pan; work in batches if needed.) Reserve the marinade and set aside. Cook chicken for 1-2 minutes on each side, or until nicely browned and cooked to an internal temperature of 165°F.
Pour in the reserved marinade. Cook with the chicken until the liquid is reduced by half, about 1-2 minutes.
Add the sauteed potatoes and cowboy butter to the skillet. Toss to combine with the chicken and sauce. Cook for an additional 2-3 minutes, or until everything is heated through and the butter is melted. Season to taste with salt and pepper.
Remove from heat. Serve immediately, garnished with chopped parsley.