Cowboy Butter Chicken
This Cowboy Butter Chicken is a quick one pan dinner made with juicy chicken breasts tossed in a rich, garlicky butter sauce with herbs, lemon, and a touch of heat. Bold, balanced, and ready in about 30 minutes, it’s the kind of meal that feels a little extra without the extra effort.
Instructions
- 1
Pat dry the 4 chicken breasts and pound slightly to even thickness if needed. Season both sides with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder.
- 2
Prep the chicken.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the chicken and sear for to 6 minutes per side until golden and cooked through to 160°F. Remove from the skillet and let rest for 5 minutes.
- 4
Cook the chicken.
- 5
Reduce the heat to medium. In the same skillet, melt 8 tablespoons butter. Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
- 6
Melt the butter and add garlic.
- 7
Stir in 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 tablespoon lemon juice, 2 tablespoons chicken broth, ½ teaspoon red pepper flakes, ½ teaspoon dried thyme, and ½ teaspoon paprika. Simmer for to 2 minutes until slightly thickened and glossy.
- 8
Make the sauce.
- 9
Slice the rested chicken into thick strips. Return to the skillet and spoon the cowboy butter sauce over the top. Let simmer gently for to 3 minutes to coat the chicken.
- 10
Add the chicken to the sauce.
- 11
Sprinkle with 2 tablespoons fresh parsley and serve immediately.
- 12
Garnish and serve.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the warmth of the butter and the smoky whisper of paprika guide your spoon-this dish is a quiet celebration of comfort, where every bite honors the dance of flavors you've carefully woven.
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