Cowboy Butter Chicken and Potatoes: Pressure Cooker Delight
A quick and deeply flavorful chicken and potatoes dish packed with buttery comfort and cooked fast using the pressure cooker and skillet.
Equipment
- 1 Skillet Large
- 1 Mixing bowl
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts cut into strips
- 0.25 cup soy sauce
- 0.5 cup extra virgin olive oil divided
- 0.5 teaspoon kosher salt
- 1 pinch black pepper
- 1.5 lb baby potatoes halved or quartered
- 6 tablespoon cowboy butter
- 2 tablespoon parsley chopped, for garnish
- to taste salt and pepper for final seasoning
Instructions
Instructions
- In a large bowl, combine chicken strips, soy sauce, 2 tablespoons olive oil, salt, and pepper. Mix well and let marinate for 10 minutes.
- Heat the remaining olive oil in a skillet over medium heat. Add halved baby potatoes, season with salt and pepper. Cook for 15-18 minutes until golden and tender. Set aside.
- Increase heat to medium-high. Sear marinated chicken strips in the skillet for 3-4 minutes per side until cooked through.
- Reduce heat to medium. Return potatoes to the skillet with chicken. Add cowboy butter and stir until everything is well coated and heated through, about 2 minutes.
- Garnish with chopped parsley and additional salt and pepper if desired. Serve warm.
Notes
For best results, marinate the chicken ahead and serve immediately after cooking for maximum juiciness. Leftovers store well and reheat beautifully.