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Cowboy Butter Chicken

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A delightful dish featuring tender chicken in a rich, buttery garlic sauce that ensures every bite is bursting with flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (cut into cutlets or even-sized pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked or sweet paprika
  • 1 tablespoon olive oil
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 tablespoon fresh parsley, chopped (plus more for garnish)
  • 1 teaspoon fresh dill or chives, chopped (optional)
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Grated Parmesan cheese to taste (optional, for extra richness)

Instructions

  1. Pat the chicken breasts dry and cut them into even-sized pieces. Sprinkle both sides with salt, black pepper, and smoked paprika.
  2. In a large skillet, heat the olive oil over medium-high heat. Place the chicken in a single layer and sear for about 4–5 minutes per side, until golden brown. Transfer to a plate and set aside.
  3. Lower the heat to medium and add the unsalted butter to the same skillet. Allow it to melt while scraping up any browned bits from the bottom of the pan.
  4. Stir in the minced garlic and sauté for 1–2 minutes until fragrant.
  5. Whisk in the Dijon mustard, red pepper flakes, chopped parsley, optional dill or chives, and lemon juice to create a smooth sauce.
  6. Pour in the chicken broth and heavy cream, mixing well. Let it simmer for 2–3 minutes until the sauce thickens slightly.
  7. Return the seared chicken to the skillet and spoon the sauce over each piece. Cover and cook for an additional 8–10 minutes, ensuring the chicken reaches an internal temperature of 165°F.
  8. Adjust the seasoning if necessary, garnish with extra parsley, and serve hot over pasta, rice, or potatoes.

Notes

For a lighter version, you can swap heavy cream for Greek yogurt or coconut cream. To enhance flavors, use fresh garlic and herbs.

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