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Cowboy Butter Chicken

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A delightful, flavor-packed meal that combines butter, garlic, and herbs for a quick and comforting chicken dish.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 1.5-2 lbs total, pounded to even 3/4-inch thickness if needed)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • 1 tablespoon olive oil (for searing)
  • 1/2 cup unsalted butter (1 stick)
  • 4 cloves garlic (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 (optional but recommended)
  • 2 tablespoons lemon juice (from 1 lemon)
  • 1/2 cup chicken broth (or water)
  • 1/2 cup heavy cream

Instructions

  1. Prep the chicken: If the chicken breasts are thicker than 3/4 inch, pound them to an even thickness. Pat dry and season both sides with salt, pepper, and paprika.
  2. Sear the chicken: Heat a skillet over medium-high heat with olive oil. Add the chicken and cook for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes. Remove and set aside.
  3. Make the sauce: In the same skillet, reduce heat and add butter, melting it completely. Stir in garlic and cook for 1-2 minutes until fragrant. Add Dijon mustard, red pepper flakes, parsley, and dill.
  4. Combine: Add lemon juice, chicken broth, and heavy cream, stirring continuously. Simmer for 2-3 minutes until slightly thickened.
  5. Cook the chicken: Return chicken to skillet and spoon sauce over to coat. Cover and cook for 8-10 minutes until the internal temperature reaches 165°F.
  6. Serve: Garnish with fresh parsley and serve hot, drizzled with the sauce.

Notes

Pounding the chicken helps with even cooking. Allow it to rest after cooking for juicier bites.

Find it online: https://www.mubrecipes.com/cowboy-butter-chicken/