A Story from My Ranch Days
I learned this recipe from an old cowboy. His name was Sam. He cooked everything in one big, black skillet.
He said a good meal should be simple and strong. Just like a good handshake. I still laugh at that memory.
Why This Meal Matters
This dish teaches you a little secret. Cooking everything in one pan makes cleanup easy. That matters on a busy weeknight.
It also brings everyone to the table. The smell is just too good to ignore. Doesn’t that smell amazing when it’s cooking?
Let’s Talk About the Magic Marinade
The soy sauce makes the chicken taste deep and rich. It is not just for salty flavor. It makes the chicken so tender.
Fun fact: Soy sauce is made from fermented soybeans. It adds a special flavor you just can’t get from salt alone. What is your favorite thing to marinate?
The Secret is the Cowboy Butter
That melted butter at the end is the real star. It mixes with the pan juices. It makes a simple sauce that ties everything together.
This matters because a good sauce makes a meal feel special. You do not need fancy skills. You just need to stir.
Cooking the Potatoes Just Right
Boiling the potatoes first is my little trick. It makes the inside soft and fluffy. Then the skillet makes the outside golden and crisp.
It gives you the best of both worlds. Do you like your potatoes more soft or more crispy? I love hearing other people’s tricks.
Bringing It All Together
When you add everything back to the skillet, that is the best part. The chicken, potatoes, and butter all become friends. They share their flavors.
Cooking is about bringing things together. In the pan and around the table. What is a meal that always brings your family together?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1 ½ pounds | cut into vertical strips (about ½ -¾ inch thick) |
| Soy sauce | ¼ cup (64 g) | |
| Extra virgin olive oil | ¼ cup (54 g) | divided |
| Kosher salt | ½ teaspoon | plus more to taste |
| Black pepper | ¼ teaspoon | plus more to taste |
| Baby potatoes | 1 ½ pounds | halved or quartered (depending on size) |
| Cowboy butter | 6 tablespoons | |
| Parsley | chopped for garnish |
My Cowboy Butter Chicken and Potatoes
This recipe always reminds me of my grandpa. He wasn’t a real cowboy, but he loved big flavors. This dish is his kind of meal. It’s simple, hearty, and fills your kitchen with the best smell. Doesn’t that smell amazing? Let’s get cooking together.
Ingredients
- 1.5 lbs chicken breast, cut into strips
- 1.5 lbs potatoes, cut into 1-inch pieces
- 3 tablespoons soy sauce
- 3 tablespoons oil, divided
- Salt and pepper to taste
- 1/2 cup cowboy butter
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: First, let’s get our chicken ready. Put the strips in a big bowl. Pour in the soy sauce, one tablespoon of oil, salt, and pepper. Give it all a good mix with your hands. I still laugh at how my grandson always wiggles his fingers while mixing. Let it sit and get happy while we work on the potatoes.
Step 2: Now, bring a big pot of salted water to a boil. Toss in your potato pieces. We boil them just until they start to get soft. This usually takes about ten minutes. (My hard-learned tip: Don’t skip this boil! It makes the potatoes perfectly fluffy inside later). Drain them well in a colander.
Step 3: Heat one tablespoon of oil in your favorite skillet. Add the boiled potatoes. Listen for that lovely sizzle. Cook them until they get golden and crispy on the outside. Then put them on a plate and cover them with foil. They’ll stay warm and cozy for us.
Step 4: Using the same skillet, add the last bit of oil. Carefully place your chicken strips in a single layer. Don’t crowd the pan, please. We want them to brown, not steam. Cook them for just a minute or two on each side. They cook so fast!
Step 5: Remember that marinade we saved? Pour it right into the skillet with the chicken. It will bubble up and make a wonderful, simple sauce. Let it cook down for a minute. The whole sauce will get a bit thicker. It’s pure magic.
Step 6: Now for the star! Add the potatoes back in. Plop in that glorious cowboy butter. Toss everything together until the butter melts and coats it all. The butter makes everything rich and a little zesty. Can you guess the secret spice in cowboy butter? Share below!
Step 7: Take the skillet off the heat. Sprinkle with fresh, chopped parsley for a pop of color. Then, it’s time to eat. Serve it right away while it’s all hot and bubbly. This is best shared with people you love.
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Chicken
Three Fun Twists to Try
This recipe is like a good friend. It’s wonderful as it is, but it also loves new ideas. Feel free to play with your food. I do it all the time. Here are three simple twists my family enjoys.
Veggie Lover’s Dream: Skip the chicken. Use big slices of portobello mushrooms and zucchini instead. They soak up the sauce so well.
Spicy Kick: Add a big pinch of red pepper flakes to the marinade. It gives the dish a warm, happy tingle. My son always asks for this.
Summer Garden: Stir in a handful of cherry tomatoes and fresh corn at the very end. It makes the whole dish taste like sunshine. Which one would you try first? Comment below!
How to Serve Your Masterpiece
This chicken and potatoes is a full meal by itself. But I love making a plate look pretty. A simple green salad on the side is perfect. It adds a fresh, crunchy contrast. Sometimes I serve it over a bed of egg noodles to catch all the delicious sauce.
For a drink, a cold glass of apple cider is just right. The sweetness dances with the salty, buttery chicken. For the grown-ups, a pale ale is a wonderful partner. Its crisp taste cuts through the richness beautifully. Which would you choose tonight?
Keeping Your Cowboy Butter Chicken Cozy
Let’s talk about storing your delicious meal. It keeps well in the fridge for three days. Just pop it in a sealed container. You can also freeze it for up to three months.
I love making a double batch for easy dinners. It saves so much time on a busy week. I once forgot to label my freezer container. My husband thought it was a strange new soup! This is why labeling matters.
Reheating is simple. Warm it in a skillet over medium heat. Add a splash of water to keep it moist. This method keeps the potatoes from getting mushy.
Batch cooking means a warm meal is always close by. It turns a hectic night into a calm one. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our cooking needs a little help. Here are some easy fixes. Your potatoes might not get crispy. Make sure you dry them well after boiling.
I remember when my chicken always turned out tough. I was cooking it too long. Now I use a timer. Cooking it just right makes it tender and juicy.
Your sauce might be too thin. Let it bubble a bit longer. This reduces the liquid and makes it richer. A thicker sauce coats everything beautifully.
Knowing these fixes builds your confidence in the kitchen. It also makes the flavors so much better. Which of these problems have you run into before?
Your Cowboy Butter Questions Answered
Q: Can I make this gluten-free? A: Yes! Just use tamari instead of regular soy sauce.
Q: Can I prepare parts ahead? A: You can marinate the chicken a day early. It makes dinner come together fast.
Q: What if I don’t have baby potatoes? A: Cut two large potatoes into chunks. They will work just fine.
Q: Can I double the recipe? A: Absolutely. Use your biggest skillet or cook in two batches.
Q: Any optional add-ins? A: Try tossing in some sliced bell pepper with the potatoes. *Fun fact: Bell peppers are actually berries!* Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings joy to your table. It is a favorite in my home. I love hearing about your cooking adventures too.
If you make this, I would be so happy to see it. Share a picture of your creation. Have you tried this recipe? Tag us on Pinterest! Your photos always make my day.
Happy cooking!
—Elowen Thorn.
Cowboy Butter Chicken and Potatoes Recipe
Description
A savory and hearty dish featuring marinated chicken and golden potatoes tossed in a flavorful cowboy butter sauce.
Ingredients
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-high 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 1-2 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.
Notes
- Ensure not to overcrowd the pan when cooking the chicken to get a nice sear. Work in batches if necessary.