Cowboy Butter Chicken
A delightful dish that combines juicy chicken with a creamy, buttery sauce packed with flavor, perfect for weeknight dinners or special occasions.
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.
Notes
Ensure chicken is at room temperature before cooking for even doneness. Adjust red pepper flakes to taste. For extra flavor, consider marinating chicken beforehand.