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Cowboy Butter Chicken Recipe

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★★★★★

4.6 from 753 reviews

Cowboy Butter Chicken is a sumptuous skillet-cooked dish featuring tender seared chicken breasts bathed in a rich, savory cowboy butter sauce made with garlic, Dijon mustard, herbs, lemon juice, and cream. Perfectly balanced with smoky paprika and a hint of spice from red pepper flakes, this easy one-pan dinner delivers comforting flavors ideal for serving over pasta, rice, or potatoes.

Ingredients

Scale

Chicken

  • 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

Cowboy Butter Sauce

  • 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. Prepare the chicken: Pat the chicken breasts dry and cut them into cutlets or even-sized pieces. Season both sides evenly with salt, black pepper, and smoked or sweet paprika to infuse flavor before cooking.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 4–5 minutes per side until golden brown and almost cooked through. Remove the chicken from the skillet and set aside.
  3. Melt butter and deglaze: Reduce the heat to medium. Add unsalted butter to the same skillet and melt it, scraping up any browned bits stuck to the bottom of the pan to incorporate deep flavors.
  4. Cook garlic: Stir in the minced garlic and sauté for 1–2 minutes until fragrant and softened, being careful not to let it brown and become bitter.
  5. Create cowboy butter base: Whisk in Dijon mustard, red pepper flakes, chopped parsley, optional dill or chives, and lemon juice. Mix thoroughly until smooth and aromatic.
  6. Add liquids and simmer: Pour in chicken broth and heavy cream, stirring well to combine. Let the sauce gently simmer for 2–3 minutes until it slightly thickens and takes on a glossy sheen.
  7. Incorporate Parmesan: If desired, stir in grated Parmesan cheese and allow it to melt into the sauce for added richness and a creamy texture.
  8. Return chicken to skillet: Nestle the seared chicken pieces back into the sauce, spooning sauce over each piece to coat them well.
  9. Finish cooking: Cover the skillet and cook on low to medium-low heat for 8–10 minutes until the chicken is cooked fully through, reaching an internal temperature of 165°F (74°C).
  10. Adjust seasoning and serve: Taste the sauce and modify seasoning with additional salt, pepper, lemon juice, or red pepper flakes if needed. Garnish with extra fresh parsley and serve warm over your favorite pasta, rice, or potatoes.

Notes

  • Cutting chicken into even pieces ensures uniform cooking.
  • Adjust red pepper flakes to control spiciness to your preference.
  • Grated Parmesan adds a delightful creamy, nutty richness but is optional.
  • Use fresh herbs for best flavor, but dried can substitute if needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve with pasta, mashed potatoes, or rice to soak up the flavorful cowboy butter sauce.

Keywords: cowboy butter chicken, skillet chicken recipe, creamy chicken recipe, garlic butter chicken, easy dinner, chicken breast recipe, one pan chicken dinner

Find it online: https://ricoloranz.com/cowboy-butter-chicken-recipe/