Description
Cowboy Butter Chicken is a flavorful and creamy skillet-cooked dish featuring tender chicken breasts seared to golden perfection and smothered in a rich butter sauce infused with garlic, Dijon mustard, red pepper flakes, fresh herbs, lemon juice, and a touch of cream. This comforting recipe comes together quickly and makes a perfect hearty meal for weeknight dinners.
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: Pat the chicken breasts dry with paper towels. Evenly season both sides with salt, black pepper, and paprika to ensure balanced flavor throughout.
- Sear the Chicken: Heat a large skillet over medium-high heat and add the olive oil. When hot, place the chicken breasts in the skillet and sear for 4-5 minutes on each side until the exterior is golden brown. Remove chicken from skillet and set aside.
- Prepare Cowboy Butter Sauce: Reduce the heat to medium and add the softened butter to the same skillet. Allow it to melt, then stir in the minced garlic, cooking for 1-2 minutes until fragrant without browning.
- Add Seasonings to Sauce: Stir in Dijon mustard, red pepper flakes, chopped parsley, and dill (if using) to the melted butter and garlic, combining well to develop the sauce’s complex flavors.
- Deglaze and Simmer Sauce: Pour in the lemon juice, chicken broth, and heavy cream gradually, stirring continuously to incorporate the ingredients. Let the sauce gently simmer for 2-3 minutes to thicken slightly and meld the flavors.
- Finish Cooking Chicken in Sauce: Return the seared chicken breasts to the skillet, coating them thoroughly with the cowboy butter sauce. Cover the skillet and cook on medium-low heat for 8-10 minutes until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
- Serve: Remove the skillet from heat and garnish the chicken with additional chopped parsley. Serve hot alongside your favorite sides such as mashed potatoes, steamed vegetables, or rice for a satisfying meal.
Notes
- For a lighter version, substitute chicken broth with water and use reduced-fat cream or omit the cream.
- The red pepper flakes can be adjusted depending on your preferred level of spiciness.
- If fresh dill is unavailable, you may omit it or substitute with extra parsley or thyme.
- Ensure not to overcook the chicken during searing to retain juiciness; internal temperature of 165°F means safe doneness.
- This dish pairs well with rustic sides like roasted potatoes, sautéed green beans, or a fresh garden salad.