why make this recipe
Cowboy Butter Chicken is a delightful dish that combines juicy chicken with a creamy, buttery sauce packed with flavor. It’s simple to prepare, making it perfect for both weeknight dinners and special occasions. The ingredients are easy to find, and the cooking process is straightforward. Plus, it’s a meal that everyone will love!
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 step enhances the flavor and helps the chicken form a nice golden crust during cooking.
- 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 they turn 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. Cook for 1-2 minutes until it becomes fragrant.
- Add the Dijon mustard, red pepper flakes, parsley, and dill to the melted butter and stir 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 to meld the flavors together.
- Place the seared chicken breasts back into the skillet, making sure they are 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 extra parsley. Serve hot alongside your choice of sides, like crusty bread, rice, or roasted vegetables.
how to serve Cowboy Butter Chicken
Serve Cowboy Butter Chicken hot, drizzled with the creamy sauce. It pairs well with a variety of sides. Consider serving it with fluffy rice to soak up the sauce, a simple green salad for freshness, or roasted vegetables for added crunch.
how to store Cowboy Butter Chicken
Leftover Cowboy Butter Chicken can be stored in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, place it in a skillet over low heat until warmed through. You can add a splash of chicken broth or cream to keep the sauce from thickening.
tips to make Cowboy Butter Chicken
- Make sure to let the chicken come to room temperature before cooking for more even cooking.
- Adjust the red pepper flakes depending on your spice preference.
- For extra flavor, consider marinating the chicken in olive oil, salt, pepper, and paprika for a couple of hours before cooking.
variation
You can customize this recipe by adding vegetables to the skillet, like spinach or sun-dried tomatoes, during the sauce-making step for extra taste and nutrition.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can work well in this recipe and will remain juicy even if cooked longer.
Is there a dairy-free option?
Yes! Use coconut milk instead of heavy cream and skip the butter or use a dairy-free alternative.
How spicy is Cowboy Butter Chicken?
The level of spice can be adjusted based on the amount of red pepper flakes you add. Feel free to start with a smaller amount and increase it to your liking.
Cowboy Butter Chicken
Ingredients
Main Ingredients
- 4 pieces 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 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
- 1 unit juice of 1 lemon (about 2 tablespoons)
- ½ cup chicken broth or water for a lighter option
- ½ cup heavy cream
Instructions
Preparation
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and paprika.
- Heat a large skillet over medium-high heat and add the olive oil. Cook the chicken breasts for 4-5 minutes on each side, or until golden brown. Remove and set aside.
- Reduce heat to medium and add butter to the skillet. Allow it to melt, then stir in minced garlic and cook until fragrant.
Cooking the Sauce
- Add Dijon mustard, red pepper flakes, parsley, and dill to the melted butter and stir to combine.
- Pour in lemon juice, chicken broth, and heavy cream, stirring to create a smooth sauce. Let simmer gently for 2-3 minutes.
- Return the chicken breasts to the skillet, coating them with the sauce. Cover and cook for an additional 8-10 minutes, until the chicken reaches 165°F (74°C).
Serving
- Garnish with extra parsley and serve hot with sides like rice, crusty bread, or roasted vegetables.