Easy Cowboy Butter Chicken with Crispy Potatoes
This easy recipe features tender chicken strips marinated in soy sauce and olive oil, then cooked to perfection. Served alongside crispy pan-fried potatoes and rich cowboy butter, it's a flavorful and satisfying meal.
Equipment
- Large Bowl
- Large Pot
- Large Skillet
- Aluminum Foil
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts cut into vertical strips (about ½ -¾ inch thick)
- 0.25 cup soy sauce
- 0.25 cup extra virgin olive oil divided
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1.5 pounds baby potatoes halved or quartered (depending on the size of potatoes)
- 6 tablespoons cowboy butter
- salt and pepper to taste
- parsley chopped for garnish
Instructions
Instructions
- In a large bowl, combine chicken, soy sauce, 1 tbsp olive oil, salt, and pepper; marinate while preparing potatoes.
- Boil potatoes in a large pot of salted water for 8-10 minutes until slightly tender, then drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat, then cook boiled potatoes for 4-5 minutes until golden and tender; transfer to a plate and tent with foil.
- Add remaining olive oil to the skillet, then cook marinated chicken strips in a single layer until browned and cooked to 165°F, reserving the marinade.
- Pour in the reserved marinade and cook with the chicken for 1-2 minutes until the liquid reduces by half.
- Add sautéed potatoes and cowboy butter to the skillet, toss to combine with chicken and sauce, and cook for 2-3 minutes until heated through and butter is melted; season with salt and pepper.
- Remove from heat, serve immediately, and garnish with chopped parsley.
Notes
Do not overcrowd the pan when cooking chicken; work in batches if necessary to ensure even browning. Ensure chicken reaches an internal temperature of 165°F for food safety.