Description
Cowboy Butter Chicken is a flavorful skillet dish featuring juicy seared chicken breasts smothered in a rich, creamy butter sauce infused with garlic, mustard, lemon, and herbs. This hearty and comforting recipe is perfect for a quick weeknight dinner, combining smoky paprika spice with zesty lemon and fresh parsley for a deliciously indulgent meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet)
- 1 tablespoon olive oil (for searing)
Cowboy Butter Sauce
- ½ cup unsalted butter (softened)
- 4 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon fresh dill, chopped (optional)
- Juice of 1 lemon (about 2 tablespoons)
- ½ cup chicken broth (or water for a lighter option)
- ½ cup heavy cream
Instructions
- Season the chicken: Start by patting the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and paprika to ensure the flavors penetrate the meat.
- Sear the chicken: Heat a large skillet over medium-high heat and add olive oil. Once hot, place the chicken breasts in the skillet and sear them for 4-5 minutes on each side until they develop a beautiful golden brown crust. Remove the chicken and set aside.
- Prepare the butter sauce base: Lower the heat to medium and add the softened butter to the skillet. Stir and melt the butter, then add the minced garlic. Cook for 1-2 minutes until fragrant but not browned.
- Build the sauce flavor: Stir in Dijon mustard, red pepper flakes, chopped parsley, and optional dill into the butter-garlic mixture, combining all the flavors well.
- Add liquids and simmer: Pour in the lemon juice, chicken broth, and heavy cream while stirring continuously. Allow the sauce to gently simmer for 2-3 minutes to thicken slightly and blend flavors.
- Finish cooking the chicken: Return the seared chicken breasts to the skillet, coating them with the sauce. Cover the pan and cook for 8-10 minutes until the chicken reaches an internal temperature of 165°F (74°C) ensuring it is fully cooked and tender.
- Garnish and serve: Remove the pan from heat, sprinkle extra fresh parsley over the chicken and sauce for a vibrant finish. Serve the Cowboy Butter Chicken hot alongside your favorite sides like mashed potatoes or steamed vegetables.
Notes
- For a lighter option, substitute chicken broth with water and use light cream or half-and-half instead of heavy cream.
- Adjust red pepper flakes to make the dish milder or spicier according to taste.
- Ensure chicken is cooked through by using a meat thermometer, reaching 165°F (74°C) internally.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
- Fresh dill is optional but adds a nice aromatic twist if available.
