Cowboy Butter Chicken
A crowd-pleasing dish featuring seared chicken breasts topped with a rich, buttery garlic sauce. Perfect for weeknight dinners or entertaining guests.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total, pounded to even 3/4-inch thickness)
- 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
- Pound the chicken breasts to an even thickness and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on each side, about 5-6 minutes per side. Once done, set aside.
- In the same skillet, lower the heat and add the butter. Once melted, sauté the minced garlic for about 30 seconds until fragrant. Stir in the Dijon mustard, red pepper flakes, chopped parsley, and dill if using.
- Pour in the lemon juice and chicken broth, followed by the heavy cream. Simmer until the sauce thickens, about 3-4 minutes.
- Return the seared chicken to the skillet, ensuring it’s well coated with the sauce. Cover and cook until the internal temperature reaches 165°F, about 5-7 minutes.
- Let the chicken rest for a few minutes, garnish with more parsley, and serve hot with your favorite sides.
Notes
Feel free to adjust spices based on your flavor preferences.
Find it online: https://www.recipeflo.com/cowboy-butter-chicken/