Description
Cowboy Butter Chicken and Potatoes is a satisfying skillet meal featuring juicy marinated chicken strips, golden sautéed baby potatoes, and a rich, flavorful cowboy butter sauce. This dish comes together quickly with simple ingredients, making it perfect for an easy yet impressive weeknight dinner served hot off the pan.
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
- 1 tablespoon extra virgin olive oil (for marinade)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Potatoes
- 1 ½ pounds baby potatoes, halved or quartered (depending on size)
- 1 tablespoon extra virgin olive oil (for sautéing potatoes)
- Salt and pepper, to taste
For Cooking
- 3 tablespoons extra virgin olive oil (divided: 1 tbsp for marinade, 1 tbsp for potatoes, 1 tbsp for chicken)
- 6 tablespoons cowboy butter
- Parsley, chopped for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken strips with soy sauce, 1 tablespoon olive oil, kosher salt, and black pepper. Mix well to coat the chicken evenly and set aside to marinate while you prepare the potatoes.
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the halved or quartered baby potatoes and boil for 8-10 minutes until they are slightly tender but not falling apart. Drain the potatoes and set them aside.
- Sauté the Potatoes: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the boiled potatoes and cook for 4-5 minutes, turning occasionally, until they develop a golden crust and are fork-tender. Transfer the potatoes to a plate and tent with foil to keep warm.
- Cook the Chicken: In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the marinated chicken strips in a single layer, avoiding overcrowding (work in batches if necessary). Reserve the marinade for later use. Cook the chicken for 1-2 minutes per side until nicely browned and cooked through to an internal temperature of 165°F.
- Reduce the Marinade: Pour the reserved marinade into the skillet with the chicken. Cook for 1-2 minutes until the liquid is reduced by half, intensifying the flavor and coating the chicken.
- Combine & Finish: Add the sautéed potatoes and cowboy butter to the skillet. Toss everything together and cook for an additional 2-3 minutes until the butter has melted and the dish is heated through. Season with salt and pepper to taste.
- Serve: Remove from heat and serve immediately, garnished with freshly chopped parsley for a bright, fresh finish.
Notes
- You can adjust the salt and pepper to your taste, especially after adding the cowboy butter, which is often seasoned.
- For even cooking, ensure chicken strips are cut to a uniform thickness.
- Boiling the potatoes first helps achieve a tender interior while the skillet finish adds a lovely crispy texture.
- If you don’t have cowboy butter, you can substitute with a compound butter mixed with garlic, herbs, and a touch of paprika.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Resting the potatoes covered helps keep them warm and soft while the chicken cooks.
