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.
Perfect for busy weeknights, this Cowboy Butter Chicken combines tender chicken breasts with a burst of flavors from garlic, paprika, and lemon, all cooked in a single skillet.
Instructions
- 1
Pat dry 4 chicken breasts and pound slightly if needed. Season both sides with salt, pepper, smoked paprika, and garlic powder.
- 2
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 6 minutes per side until golden and cooked through to 160°F. Remove and let rest.
- 3
Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
- 4
Stir in Dijon mustard, honey, lemon juice, chicken broth, red pepper flakes, thyme, and paprika. Simmer for 2 minutes until slightly thickened and glossy.
- 5
Slice the rested chicken into strips. Return to the skillet and spoon the sauce over it. Let simmer gently for 3 minutes to coat the chicken.
- 6
Sprinkle with fresh parsley and serve immediately.
Ago's Notes
- Adjust salt to taste based on your canned goods.
This dish is a testament to the magic of simplicity. The warmth of the butter and the smoky whisper of smoked paprika create a comforting balance that’s both bold and satisfying, much like its cowboy namesake.
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