Hey there, fellow food lovers! I’m so excited to share one of my absolute favorite recipes with you: Cowboy Butter Chicken and Potatoes! This dish is a flavor explosion, combining juicy chicken, tender potatoes, and a luscious, savory cowboy butter sauce. It’s hearty, satisfying, and surprisingly easy to make. Trust me, once you try this, it’ll become a regular in your dinner rotation17.
- : The cowboy butter sauce is where the magic happens. Garlic, herbs, lemon, and a hint of spice create a symphony of flavors that perfectly complement the chicken and potatoes2.
- : I know we all have busy lives, so I’ve made sure this recipe is quick and easy. From start to finish, you’re looking at about 30 minutes1.
- : Less cleanup is always a win! This recipe comes together in one skillet, making it perfect for weeknight dinners1.
- : This dish is always a hit, whether you’re cooking for your family or entertaining guests2.
- 1 ½ pounds boneless, skinless chicken breasts, cut into strips1
- ¼ cup soy sauce1
- ¼ cup extra virgin olive oil, divided1
- ½ teaspoon kosher salt1
- ¼ teaspoon black pepper1
- 1 ½ pounds baby potatoes, halved or quartered1
- 6 tablespoons cowboy butter (see recipe below)1
- Salt and pepper, to taste1
- Chopped parsley, for garnish1
- 6 tablespoons salted butter, softened2
- 4 cloves garlic, minced28
- ½ lemon, zest and 2 teaspoons juice2
- 2 teaspoons Dijon mustard2
- ½ teaspoon paprika2
- ½ teaspoon red pepper flakes2
- ¼ teaspoon dried thyme2
- 1 tablespoon chopped chives or green onions2
- 1-2 tablespoons minced fresh parsley2
- Salt and pepper to taste2
- : In a bowl, mix chicken strips with soy sauce, 1 tablespoon olive oil, salt, and pepper. Set aside1.
- : Boil potatoes in salted water for 8-10 minutes until slightly tender. Drain and set aside1.
- : In a skillet, heat 1 tablespoon olive oil over medium-high heat. Cook potatoes for 4-5 minutes, until golden and fork-tender. Set aside1.
- : Add remaining olive oil to the skillet. Cook chicken strips for 1-2 minutes per side, until browned and cooked through (165°F internal temp). Reserve the marinade1.
- : Pour reserved marinade into the skillet and cook until the liquid reduces by half (1-2 minutes)1.
- : Add potatoes and cowboy butter to the skillet. Toss to combine and cook for 2-3 minutes, until everything is heated through and the butter is melted. Season with salt and pepper1.
- : Garnish with parsley and serve immediately1.
- : This dish is fantastic served over a bed of fluffy rice or quinoa.
- : A crisp green salad or a simple Caesar salad adds a refreshing contrast to the richness of the dish3.
- : Serve alongside roasted asparagus, broccoli, or Brussels sprouts2.
- : Add a pinch of cayenne pepper to the cowboy butter for an extra kick4.
- : Try this recipe with steak bites or shrimp instead of chicken2.
- : Toss in some bell peppers, onions, or mushrooms when sautéing the potatoes3.
- : Mix cheese into your mashed potatoes such as Monterey Jack, mozzarella, or pepper jack2.
- Absolutely! Cowboy butter can be made in advance and stored in the refrigerator for up to a week.
- Yes, sweet potatoes would be a delicious alternative to baby potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Calories: 450-550
- Protein: 35-45g
- Carbohydrates: 30-40g
- Fat: 20-30g
(Note: Nutritional information may vary based on specific ingredients and serving sizes.)I hope you enjoy this Cowboy Butter Chicken and Potatoes recipe as much as I do! Let me know in the comments below what you think and if you made any fun customizations. Happy cooking!
