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
Scale
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.
