why make this recipe
Cowboy Butter Chicken is a delightful dish that combines juicy chicken breasts with a rich, buttery sauce. It’s not only easy to make but also packed with flavors from garlic, herbs, and a hint of spice. This recipe stands out because it brings a taste of the outdoors to your dinner table, making it perfect for both everyday meals and special occasions.
how to make Cowboy Butter Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet, depending on preference)
- 1 tablespoon olive oil (for searing)
- 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 but recommended)
- Juice of 1 lemon (about 2 tablespoons)
- ½ cup chicken broth (or water for a lighter option)
- ½ cup heavy cream
Directions:
- Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and paprika. This will enhance the flavor and help the chicken develop a beautiful golden crust when cooked.
- Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken breasts in the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium and add the butter to the same skillet. Allow it to melt, then stir in the minced garlic, cooking for 1-2 minutes until fragrant. Add the Dijon mustard, red pepper flakes, parsley, and dill, stirring to combine.
- Pour in the lemon juice, chicken broth, and heavy cream, stirring continuously to create a smooth, creamy sauce. Let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld together.
- Place the seared chicken breasts back into the skillet, ensuring they’re coated with the sauce. Cover the skillet and let the chicken cook for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the skillet from the heat and garnish the chicken with additional parsley. Serve hot with your choice of sides, such as crusty bread, rice, or roasted vegetables.
how to serve Cowboy Butter Chicken
Cowboy Butter Chicken is best served hot. Place the chicken on a plate, drizzle some of the buttery sauce over it, and garnish with fresh parsley. Pair it with sides like steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
how to store Cowboy Butter Chicken
To store Cowboy Butter Chicken, let it cool completely before placing it in an airtight container. It can be kept in the refrigerator for about 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Be sure to thaw it in the refrigerator before reheating.
tips to make Cowboy Butter Chicken
- Make sure to pat the chicken dry to achieve a nice sear.
- Adjust the red pepper flakes based on your spice preference.
- Adding fresh herbs right at the end enhances the flavor and freshness.
- If you want a lighter sauce, use water instead of chicken broth.
variation
You can switch up the herbs by using thyme or oregano instead of dill. For a fresher touch, try adding a little lemon zest into the sauce. You can also use turkey breasts if you prefer.
FAQs
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken if you prefer a crispier texture. Just keep an eye on the cooking time.
Is there a way to make this recipe dairy-free?
Yes, you can replace the butter with a dairy-free alternative and use coconut cream instead of heavy cream.
Can I make this recipe in advance?
Yes, you can prepare the chicken and sauce ahead of time. Just reheat gently when you’re ready to serve.
Cowboy Butter Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pat dry before seasoning.
- 1 teaspoon salt For seasoning.
- ½ teaspoon black pepper For seasoning.
- 1 teaspoon paprika Smoked or sweet, based on preference.
- 1 tablespoon olive oil For searing.
For the Sauce
- ½ cup unsalted butter Softened.
- 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 Juice of 1 lemon.
- ½ cup chicken broth Or water for a lighter option.
- ½ cup heavy cream
Instructions
Preparation
- Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
- Heat a skillet over medium-high heat and add olive oil. Cook chicken breasts for 4-5 minutes on each side until golden brown, then set aside.
- In the same skillet, reduce heat to medium, add butter and let it melt. Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Add Dijon mustard, red pepper flakes, parsley, and dill to the skillet, stirring to combine.
- Pour in lemon juice, chicken broth, and heavy cream, stirring continuously to create a smooth sauce. Let simmer for 2-3 minutes.
- Return seared chicken breasts back to the skillet, coating them with sauce, and cover. Cook for an additional 8-10 minutes until internal temperature reaches 165°F (74°C).
- Remove from heat and garnish with additional parsley.