Introduction

This Cowboy Butter Chicken is a rich and flavorful dish featuring tender chicken breasts simmered in a creamy, garlicky butter sauce. It’s perfect for a comforting weeknight dinner or a special meal.

The image shows three golden-brown roasted chicken legs placed on a dark slate serving board. The chicken legs have a crispy, slightly shiny skin with visible small herbs and red chili flakes on top. They rest on a bed of roasted corn kernels mixed with small, charred cherry tomatoes and bits of sautéed red onions, all glistening with oil. Fresh cilantro leaves are scattered over the dish, adding green accents. In the background, there is a white bowl filled with plain white rice garnished with small herbs, and a black pan holding a dark sauce with corn visible in it. The whole setup is on a white marbled surface, with warm, softly blurred background lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Pat the chicken breasts dry and cut them into cutlets or even-sized pieces. Season both sides with salt, black pepper, and smoked or sweet paprika.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear for about 4–5 minutes per side, until golden brown and almost cooked through. Transfer the chicken to a plate and set aside.
Step 3: Reduce the heat to medium. In the same skillet, add the unsalted butter and let it melt, scraping up the browned bits from the bottom of the pan.
Step 4: Stir in the minced garlic and cook for 1–2 minutes, just until fragrant and softened, without letting it brown.
Step 5: Whisk in the Dijon mustard, red pepper flakes, chopped parsley, optional dill or chives, and lemon juice. Stir until everything is combined into a smooth and aromatic cowboy butter base.
Step 6: Pour in the chicken broth and heavy cream. Stir well to combine, then let the sauce simmer gently for 2–3 minutes until it slightly thickens and turns glossy.
Step 7: If using, stir in grated Parmesan cheese until it melts into the sauce and the texture is rich and creamy.
Step 8: Return the seared chicken and any juices back into the skillet, nestling the pieces into the cowboy butter cream sauce. Spoon some sauce over the top of each piece.
Step 9: Cover and cook for another 8–10 minutes on low to medium-low heat, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.
Step 10: Taste the sauce and adjust seasoning with more salt, pepper, lemon juice, or red pepper flakes as desired. Garnish with extra fresh parsley before serving and enjoy over pasta, rice, or potatoes.

Tips & Variations

For a smoky flavor, use smoked paprika instead of sweet paprika.
Substitute fresh herbs like thyme or rosemary for parsley and dill if preferred.
Add mushrooms or bell peppers to the sauce for extra vegetables.
Serve over creamy mashed potatoes or buttered noodles for a hearty meal.

Storage

Store leftover Cowboy Butter Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if it has thickened.

How to Serve

A dark gray rectangular stone plate holds three golden brown roasted chicken legs, placed close to each other with a slightly crispy skin texture. Around the chicken legs are small yellow corn kernels, halved cherry tomatoes, and slices of red onion, all sprinkled with chopped green herbs. To the left, a white bowl holds a mound of fluffy white rice with a few green herb leaves on top. The background features a dark surface with a white marbled texture barely visible underneath and blurred kitchen elements behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time slightly as thighs may take a bit longer to cook through.

Is this sauce spicy?

The sauce has a mild to moderate heat from the red pepper flakes, which you can adjust to your taste or omit for a milder version.