why make this recipe
Cowboy Butter Chicken is a delicious dish that combines tender chicken with a rich and creamy sauce. This recipe is a perfect balance of flavors and is very easy to prepare. With ingredients that are commonly found in most kitchens, you can whip up this delightful meal any night of the week. Whether you are serving it for a family dinner or a special occasion, it’s sure to impress!
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 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
Serve Cowboy Butter Chicken warm, garnished with fresh parsley. It pairs well with sides like rice, pasta, or crusty bread to soak up the delicious sauce. For a complete meal, consider adding a fresh salad or some roasted vegetables.
how to store Cowboy Butter Chicken
To store Cowboy Butter Chicken, let it cool completely first. Then, place the chicken and sauce in an airtight container and refrigerate. It can last for up to 3-4 days in the fridge. If you want to keep it longer, you can freeze it for up to 2 months. Just thaw it in the fridge overnight before reheating.
tips to make Cowboy Butter Chicken
- For extra flavor, you can marinate the chicken in spices for at least 30 minutes before cooking.
- Adjust the amount of red pepper flakes to control the heat level.
- Use fresh herbs where possible for a brighter flavor.
- Make sure the chicken is not overcrowded in the skillet while searing to achieve that golden crust.
variation
You can make a lighter version by using Greek yogurt instead of heavy cream. You can also add vegetables like spinach or sun-dried tomatoes to the sauce for extra texture and flavor.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, you can use boneless chicken thighs instead. They will be tender and juicy.
2. What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or coconut milk for a dairy-free option.
3. Can I make this dish in advance?
Yes, you can prepare this dish in advance. Just reheat it on the stove or in the microwave when ready to serve.
Cowboy Butter Chicken
Ingredients
For the chicken
- 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)
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 (chopped, optional but recommended)
- 2 tablespoons lemon juice (about juice of 1 lemon)
- ½ cup chicken broth (or water for a lighter option)
- ½ cup heavy cream
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, and paprika.
Cooking
- Heat a large skillet over medium-high heat and add olive oil. Cook the chicken breasts for 4-5 minutes on each side until golden brown, then set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for 1-2 minutes until fragrant.
- Add Dijon mustard, red pepper flakes, parsley, and dill, and stir to combine.
- Pour in lemon juice, chicken broth, and heavy cream, stirring continuously for a smooth sauce. Allow it to simmer for 2-3 minutes.
- Return chicken to the skillet, coating with the sauce. Cover and let it cook for 8-10 minutes, or until cooked through.
- Garnish with additional parsley and serve hot.