Description
Enjoy a tasty dish featuring Cowboy Butter Chicken and Potatoes with juicy marinated chicken and perfectly sautéed potatoes. This recipe combines elements from Crockpot Cowboy Butter Chicken Potatoes and Garlic Lemon Cowboy Butter Chicken Potatoes for a flavorful meal.
Ingredients
Scale
- 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
- In a large bowl, stir together chicken strips, soy sauce, one tablespoon of olive oil, salt, and pepper and leave to marinate while prepping potatoes.
- Boil salted water in a large pot and cook potatoes for 8 to 10 minutes until they are just tender, then drain and set aside.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat, add the boiled potatoes, flip once, and cook until golden and tender, then remove and keep warm covered loosely with foil.
- Add the remaining olive oil to the skillet and cook the chicken strips in batches without crowding until browned and cooked through about 1 to 2 minutes per side, reserving the marinade.
- Pour the reserved marinade over the chicken and cook until it reduces by half, about 1 to 2 minutes.
- Stir in the sautéed potatoes and cowboy butter, warm everything together until butter has melted and ingredients are heated through, then season with salt and pepper as needed.
- Take the pan off the heat and serve garnished with chopped parsley.
- Prep Time: 10minutes mins
- Cook Time: 23minutes mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 683