If you’re craving a dish that delivers a punch of flavor with minimal fuss, the Cowboy Butter Chicken and Potatoes Recipe hits all the right notes. This meal combines tender, juicy strips of chicken soaked in a savory marinade with perfectly golden, buttery potatoes, all brought together by a rich cowboy butter sauce that’s as luscious as it is comforting. It’s hearty enough to satisfy a hungry crowd yet simple enough for a weeknight dinner, promising mouthwatering results that feel like a warm, flavorful hug on a plate.
Ingredients You’ll Need
Every ingredient in this recipe is thoughtfully chosen to build layers of taste and texture — from the marinated chicken that soaks up savory flavors to the tender potatoes that get kissed with cowboy butter for that irresistible finish.
- Boneless, skinless chicken breasts (1 ½ pounds): Cut into vertical strips to ensure quick, even cooking and juicy bites every time.
- Soy sauce (¼ cup): Adds umami depth and a touch of saltiness that complements the butter beautifully.
- Extra virgin olive oil (¼ cup, divided): Used for marinating and sautéing, it lends a subtle fruitiness and helps develop a gorgeous golden crust.
- Kosher salt (½ teaspoon): Enhances all the flavors without overpowering the dish.
- Black pepper (¼ teaspoon): Adds a gentle heat and earthy nuance.
- Baby potatoes (1 ½ pounds): Halved or quartered depending on size, they become tender and golden when boiled and sautéed, soaking up all the butter and seasoning.
- Cowboy butter (6 tablespoons): The star of the show, rich and flavorful, it ties the chicken and potatoes together with its aromatic, buttery goodness.
- Salt and pepper (to taste): For the finishing seasoning, allowing you to customize the flavor to your liking.
- Chopped parsley: Adds fresh color and a bright, herbal lift as a garnish.
How to Make Cowboy Butter Chicken and Potatoes Recipe
Step 1: Marinate the Chicken
Begin by combining the chicken strips with soy sauce, a tablespoon of olive oil, kosher salt, and black pepper in a large bowl. This simple marinade infuses the chicken with savory, umami flavors that make every bite juicy and delicious. Set it aside to absorb those tastes while you prep the potatoes—this is where the magic begins!
Step 2: Boil the Potatoes
Bring a large pot of salted water to a rolling boil, then add your halved or quartered baby potatoes. Cook them just until they’re slightly tender, which usually takes around 8 to 10 minutes. You want them soft enough to enjoy but still firm enough to hold up when they hit the skillet later. Once ready, drain the potatoes and set them aside for the next step.
Step 3: Sauté the Potatoes
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss in the boiled potatoes and let them cook for about 4 to 5 minutes, flipping halfway through, until they develop a gorgeous golden crust and become fork-tender. Transfer them to a plate, cover loosely with foil, and keep them warm while you cook the chicken. This layered cooking approach ensures those potatoes get perfectly crispy edges without losing their tender centers.
Step 4: Cook the Chicken
In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Once sizzling, lay the marinated chicken strips in a single layer—be careful not to overcrowd the pan, as this can cause steaming instead of browning. Work in batches if needed. Cook each side for about 1 to 2 minutes until the chicken is beautifully browned and reaches an internal temperature of 165°F. The caramelized edges add incredible texture and flavor.
Step 5: Add the Marinade
Pour the reserved marinade into the skillet with the chicken. Allow it to cook down for 1 to 2 minutes until the liquid is reduced by half. This thick, flavorful sauce coats the chicken perfectly, packing even more savory notes into every bite.
Step 6: Combine with Potatoes and Cowboy Butter
Return the sautéed potatoes to the skillet and add all the cowboy butter. Toss everything gently to combine, letting the butter melt and mingle with the chicken and potatoes. Cook for another 2 to 3 minutes, letting the flavors marry and the dish warm through completely. Season with salt and pepper to taste, making sure every component pops with flavor.
Step 7: Serve with Fresh Parsley
Remove the skillet from heat and sprinkle chopped parsley over the top for a fresh burst of color and a subtle herbal note. Serve immediately and enjoy the blend of buttery, savory, and herbaceous layers that make this Cowboy Butter Chicken and Potatoes Recipe a real crowd-pleaser.
How to Serve Cowboy Butter Chicken and Potatoes Recipe
Garnishes
Fresh chopped parsley is essential for adding brightness and a lovely pop of green that contrasts beautifully with the rich, golden tones of the dish. If you’re feeling adventurous, a squeeze of fresh lemon juice right before serving can bring a zesty lift to balance the butter’s richness perfectly.
Side Dishes
While this dish stands strong on its own, pairing it with a crisp green salad or steamed vegetables like green beans or asparagus can introduce some refreshing crunch and lighten up the plate. A simple coleslaw with a tangy vinaigrette also complements the dish well, adding a different texture and flavor dimension.
Creative Ways to Present
For a rustic yet elegant touch, serve the dish family-style straight from the skillet at the table, encouraging everyone to dig in with fresh bread or rolls to mop up all the buttery sauce. Alternatively, plate it up by layering the chicken and potatoes, then drizzle any remaining sauce over the top for a restaurant-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store your leftover Cowboy Butter Chicken and Potatoes in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect choice for quick meals later in the week.
Freezing
If you want to keep this dish longer, you can freeze it in a freezer-safe container for up to 2 months. Just be sure to cool it completely before freezing to preserve the best texture and flavor. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if the mixture seems dry. This approach helps retain moisture and brings back that fresh-cooked feeling without drying out the chicken or potatoes. Microwaving works too, but stirring halfway through is key for even warming.
FAQs
Can I use other types of potatoes?
Absolutely! While baby potatoes work wonderfully for their size and texture, Yukon gold or red potatoes are great alternatives. Just adjust the boiling time accordingly to ensure they reach the right tenderness before sautéing.
What exactly is cowboy butter?
Cowboy butter is a flavorful compound butter typically made from butter mixed with garlic, herbs, and spices. It adds a rich, aromatic finish that elevates simple dishes like this chicken and potatoes recipe to a whole new level of deliciousness.
Can I prepare this recipe with chicken thighs?
Yes! Boneless, skinless chicken thighs are an excellent option and often stay juicier than breasts. Just keep in mind the cooking times might vary slightly, so cook until the internal temperature reaches 165°F.
Is this recipe gluten-free?
It certainly can be! Just ensure the soy sauce you use is gluten-free, as many standard soy sauces contain wheat. Tamari is a great gluten-free alternative that will maintain the same rich flavor.
Can I make this recipe dairy-free?
For a dairy-free version, swap out the cowboy butter for a dairy-free herb butter or olive oil blended with garlic and herbs. While it won’t be the traditional cowboy butter, it’ll still offer plenty of flavor and richness.
Final Thoughts
If you’re searching for a dish that balances comfort food charm with bold, layered flavors, this Cowboy Butter Chicken and Potatoes Recipe will quickly become a favorite. With simple ingredients transforming into something spectacular, it’s perfect for impressing family or just treating yourself to a hearty, satisfying meal. Give it a try—you might just find your new go-to dinner in this golden, buttery masterpiece!
Print
Cowboy Butter Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A flavorful and satisfying dish featuring tender chicken strips marinated in soy sauce, pan-seared to perfection, combined with golden sautéed baby potatoes tossed in rich cowboy butter. Garnished with fresh parsley, this quick and easy stovetop recipe is perfect for a hearty weeknight meal.
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 (13.5 g) extra virgin olive oil (part of the ¼ cup divided)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Potatoes
- 1 ½ pounds baby potatoes, halved or quartered depending on size
- 1 tablespoon (13.5 g) extra virgin olive oil (part of the ¼ cup divided)
- Salt and pepper, to taste
Other Ingredients
- 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 of olive oil, kosher salt, and black pepper. Mix well to ensure chicken is thoroughly coated. Set aside to marinate while preparing the potatoes.
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the halved or quartered baby potatoes and cook for 8-10 minutes until they are slightly tender but still hold their shape. Drain and set aside.
- Sauté the Potatoes: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the boiled potatoes in a single layer 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.
- Cook the Chicken: In the same skillet, add the remaining olive oil and heat over medium-high. Add the marinated chicken strips in a single layer without overcrowding the pan; cook in batches if needed. Cook 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, stirring occasionally, until the marinade reduces by half, creating a flavorful glaze.
- Combine Potatoes and Butter: Add the sautéed potatoes and cowboy butter to the skillet. Toss everything together until the potatoes are coated and the butter is melted. Cook an additional 2-3 minutes until heated through. Season with salt and pepper to taste.
- Serve: Remove from heat and garnish with chopped parsley. Serve immediately for best flavor and texture.
Notes
- Marinate the chicken for at least 10 minutes to enhance flavor, but you can marinate longer if desired.
- Boiling potatoes just until slightly tender prevents them from falling apart during sautéing.
- Do not overcrowd the skillet when cooking chicken to ensure even browning.
- Use a meat thermometer to check chicken doneness for safety and best texture.
- Cowboy butter can be substituted with garlic herb butter or compound butter if unavailable.
- Leftover cowboy butter chicken can be stored in an airtight container in the refrigerator for up to 3 days.
