Cowboy Butter Chicken and Potatoes brings together marinated chicken strips, sauteed baby potatoes, and a flavorful cowboy butter sauce for a hearty and satisfying dish! Enjoy it hot off the skillet with a little fresh parsley for garnish. You will want to make more of my compound butter for my Cowboy Butter Chicken Skewers, too!
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken breasts, cut into thin strips. Keep the strips as close to the same size as possible for even cooking. Chicken thighs would also be delicious. Just make sure the chicken is fully cooked to an internal temperature of 165°F. The chicken will marinate in a mixture of soy sauce, olive oil, salt, and pepper.
- Potatoes: Look for baby potatoes. Whether you cut the potatoes in half or quarters will depend on the size. When boiling the potatoes, they will be mostly done. They will continue to cook when added to the skillet. If you don’t have baby potatoes, you can use Yukon gold, Russet, red potatoes, or your potato of choice. If using larger potatoes, cut them into bite-sized pieces.
- Cowboy Butter: The star of this recipe is the cowboy butter. It is a compound butter made with a variety of herbs and spices for the most flavorful spread! It is so good that I also used it in my Cowboy Mushrooms and Rodeo Burger. I know you will find lots of delicious ways to use cowboy butter, so make extra! Plus, you can get it made in advance; it will last in a sealed container in the refrigerator for up to 5 days.
Can I Make Chicken and Potatoes Without Cowboy Butter?
Yes, you can make this recipe without cowboy butter (but I really encourage you to try the butter, it’s so good). If you don’t have any cowboy butter, you can use regular garlic butter or a mixture of melted butter with your favorite herbs and spices.
Can I Add Vegetables To The Dish?
Yes! Although delicious as-is, cowboy butter chicken and potatoes would be a perfect dish to add some vegetables. Try adding bell peppers, onions, sauteed mushrooms, steamed broccoli, green beans, or your favorite vegetable. Just be mindful of cooking times and adjust accordingly.
What To Serve With Cowboy Butter Chicken and Potatoes
To round out the meal, serve the dish with one or two of my favorite side dishes:
- Green Beans Almondine
- Grilled Corn on the Cob
- Creamed Spinach
- Roasted Asparagus
- Air Fryer Carrots
- Easy Dinner Rolls
How To Store Cowboy Butter Chicken and Potatoes
To store cowboy butter chicken and potatoes, first, let the dish come to room temperature. Then, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat the chicken and potatoes in the microwave or on the stovetop until heated through.
Cowboy Butter Chicken and Potatoes
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
- In a large bowl, combine the chicken, soy sauce, 1 tablespoon olive oil, salt, and pepper. Set aside to marinate while preparing the potatoes.
- Bring a large pot of salted water to a boil. Add potatoes and boil for 8-10 minutes, or until the potatoes are slightly tender. Depending on the size of the potatoes, boiling times may vary. Drain water and set aside.
- To a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the boiled potatoes 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. Set aside.
- To the same skillet over medium heat, add the remaining olive oil. Once hot, add the marinated chicken strips in a single layer. (Do not overcrowd the pan; work in batches if needed.) Reserve the marinade and set aside. Cook chicken for 1-2 minutes on each side, or until nicely browned and cooked to an internal temperature of 165°F.
- Pour in the reserved marinade. Cook with the chicken until the liquid is reduced by half, about 2-3 minutes.
- Add the sauteed potatoes and cowboy butter to the skillet. Toss to combine with the chicken and sauce. Cook for an additional 2-3 minutes, or until everything is heated through and the butter is melted. Season to taste with salt and pepper.
- Remove from heat. Serve immediately, garnished with chopped parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This cowboy butter chicken and potatoes was phenomenal! The chicken was juicy, and the cowboy butter added such a rich flavor. Definitely making this again!
Elizabeth
Can I make this to eat every night? Well, yes I can and just might! This dish was amazing and so flavorful.
Bella
I loved how easy this recipe was to follow, and the end result was delicious! The combination of flavors was amazing, especially with the addition of the cowboy butter.
Annabelle
I was pleasantly surprised by how tasty this dish turned out! The chicken was well-seasoned, and the cowboy butter added a unique twist. A definite crowd-pleaser!
Selena
This cowboy butter chicken and potatoes dish was a hit! The chicken was flavorful, and the potatoes soaked up all the delicious sauce.
