1-First, prepare all ingredients as needed. In a large bowl, combine the chicken strips with soy sauce, 1 tablespoon of olive oil, kosher salt, and black pepper; let it marinate while you handle the rest.

2-Next, boil the halved or quartered baby potatoes in salted water for 8 to 10 minutes until they become slightly tender, then drain and set them aside.

3-Now, heat 1 tablespoon of olive oil in a skillet over medium-high heat and sauté the boiled potatoes for 4 to 5 minutes until they turn golden and tender; keep them warm for later.

4-After that, in the same skillet, heat the remaining olive oil and add the marinated chicken strips in a single layer if needed, cook in batches. Sear for 1 to 2 minutes on each side until browned and the internal temperature hits 165°F (74°C).

5-Then, pour the leftover marinade into the skillet with the chicken and cook until the liquid reduces by half, blending the flavors nicely.

6-Following that, add the sautéed potatoes and 6 tablespoons of cowboy butter to the skillet. Toss everything together and cook for 2 to 3 minutes so the butter melts and coats the ingredients; season with extra salt and pepper if you like.

7-Finally, remove from heat, garnish with chopped parsley, and serve immediately. This step-by-step guide ensures your Cowboy Butter Chicken with roasted potatoes turns out perfectly every time why not pair it with tips from our tender smoked chicken breasts recipe for added variety?