Cowboy Butter Chicken And Potatoes Recipe
Make Cowboy Butter Chicken And Potatoes Recipe: tender chicken, golden potatoes, and garlicky butter in 35 minutes. Try it tonight!
Ingredients
- 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
Instructions
Step 1: Marinate the Chicken
Toss the chicken strips in a roomy mixing bowl with the soy sauce, a tablespoon of olive oil, kosher salt, and black pepper. Make sure each strip is evenly coated — the soy will give a glossy, savory sheen while the oil helps the seasonings cling. Let the bowl rest at room temperature while you begin the potatoes; this brief marinade infuses savory depth without slowing you down.
Step 2: Boil the Potatoes
Bring a large pot of well-salted water to a rolling boil and add the halved or quartered baby potatoes. Cook until they are just tender when pierced with a fork, about eight to ten minutes depending on size. Drain thoroughly so they aren’t waterlogged; well-drained potatoes will brown properly in the next step.
Step 3: Brown the Potatoes
Heat a tablespoon of olive oil in a large skillet, then add the drained potatoes. Let them sear undisturbed until the undersides are deeply golden, flipping once to brown the other side; you want crisp, caramelized edges and a tender interior. Transfer the browned potatoes to a plate and tent with foil to keep them warm while you cook the chicken.
Step 4: Sear the Chicken
Return the skillet to medium-high heat, add the remaining olive oil, and spread the marinated chicken strips in a single layer. Work in batches if necessary so nothing steams — sear each side for a minute or two until they develop a brown crust and reach 165°F internally. Keep the skillet free from overcrowding to preserve that browned texture.
Step 5: Reduce the Marinade
Pour the reserved marinade into the hot skillet with the browned chicken and let it simmer briefly, stirring as it reduces by about half and transforms into a glossy coating that clings to every strip. The concentrated, syrupy sauce will amplify savory notes and leave the chicken shimmering with flavor.
Step 6: Finish with Potatoes and Cowboy Butter
Add the golden potatoes back to the skillet and nestle in dollops of cowboy butter so it can melt and coat everything in a fragrant, herb-garlicky gloss. Toss gently to combine, cook for a couple more minutes to marry the flavors, then adjust salt and pepper to taste. Finish with a scattering of chopped parsley and a halved lemon on the side for brightness.
Notes
- Tent potatoes with foil after browning to keep them warm and fluffy
- Use an instant-read thermometer to ensure chicken reaches 165°F
- Swap chicken breasts for thighs for more forgiving, juicy results
- Replace soy sauce with tamari for gluten-free version
- Add smoked paprika or cayenne to cowboy butter for a spicy kick