Name: Cowboy Butter Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 pieces boneless, skinless chicken breasts; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon paprika (smoked or sweet — smoked adds a subtle char); 1 tablespoon olive oil (substitute grapeseed or avocado oil for higher smoke point); ½ cup unsalted butter, softened; 4 cloves garlic, minced (or 1½ teaspoons jarred garlic in a pinch); 1 teaspoon Dijon mustard; 1 teaspoon red pepper flakes (adjust to taste; omit for mild); 1 tablespoon fresh parsley, chopped (plus more for garnish); 1 teaspoon fresh dill, chopped (optional but recommended); 2 tablespoons lemon juice (Juice of 1 lemon, about); ½ cup chicken broth (or water/white wine for a lighter swap); ½ cup heavy cream (half-and-half will work for a lighter sauce, but it will be thinner)

I first made this Cowboy Butter Chicken on a rushed weeknight and it immediately became a favorite. Tender seared chicken swims in a rich, garlicky, lemony butter sauce with a hit of heat — comforting enough for family dinners, special enough for guests. It’s fast, forgiving, and perfect when you want a restaurant-style meal without the fuss.

Why you’ll love this dish

Cowboy Butter Chicken brings big flavors with minimal effort. The sear on the chicken locks in juices while the buttery cream sauce brightened by lemon and herbs turns everyday chicken into something indulgent. It’s ideal for:

Weeknight dinners when you want something quick but impressive.
Meal-prep: leftovers reheat well and make excellent sandwiches or grain bowls.
People who like a balance of creamy, tangy, and a touch of heat.

“This sauce tastes like it belongs at a steakhouse — rich, garlicky, and addictive. Even picky kids asked for seconds.” — A home-cook’s quick review

How this recipe comes together

Step-by-step overview to set expectations:

Pat and season chicken for a good crust.
Sear breasts in oil until golden — this builds flavor.
Use the same pan to make a buttery garlic sauce with Dijon, lemon, herbs, and cream.
Simmer the chicken in the sauce until fully cooked and tender.
Garnish and serve with a starch or veg.

This keeps the cooking focused and lets the sauce pick up those browned bits from searing for extra depth.

What you’ll need

Ingredient list (serves 4):

4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika (smoked or sweet — smoked adds a subtle char)
1 tablespoon olive oil (for searing) — substitute grapeseed or avocado oil for higher smoke point
½ cup unsalted butter, softened
4 garlic cloves, minced (or 1½ teaspoons jarred garlic in a pinch)
1 teaspoon Dijon mustard
1 teaspoon red pepper flakes (adjust to taste; omit for mild)
1 tablespoon fresh parsley, chopped (plus more for garnish)
1 teaspoon fresh dill, chopped (optional but recommended)
Juice of 1 lemon (about 2 tablespoons)
½ cup chicken broth (or water/white wine for a lighter swap)
½ cup heavy cream (half-and-half will work for a lighter sauce, but it will be thinner)

Notes: Fresh herbs and fresh lemon juice make a noticeable difference. If using frozen herbs, add toward the end to preserve flavor.

Step-by-step instructions

Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika. This helps form a golden crust.
Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer.
Add the chicken to the hot skillet. Cook 4–5 minutes on the first side without moving it, until golden brown. Flip and cook 4–5 minutes more. Remove the chicken to a plate.
Lower heat to medium. Add the butter to the same skillet and let it melt, scraping up any browned bits.
Stir in the minced garlic and cook 1–2 minutes until fragrant — don’t let it burn.
Add the Dijon mustard, red pepper flakes, chopped parsley, and dill. Stir to combine.
Pour in the lemon juice, chicken broth, and heavy cream. Stir continuously until smooth. Let the sauce simmer gently for 2–3 minutes so flavors meld and it slightly thickens.
Return the seared chicken to the skillet. Spoon sauce over each piece, cover, and simmer 8–10 minutes, or until the internal temperature reaches 165°F (74°C). Thicker breasts may need a few extra minutes.
Remove from heat. Taste and adjust seasoning (add a pinch of salt or a squeeze of lemon if needed). Garnish with extra parsley and serve immediately.

Best ways to enjoy it

Serving suggestions that elevate the meal:

Spoon the saucy chicken over steamed rice, mashed potatoes, or buttered egg noodles to soak up every drop.
Serve with crusty bread to mop up the sauce.
Pair with roasted asparagus, green beans, or a simple arugula salad for brightness.
For a lighter meal, serve over cauliflower rice or a bed of sautéed spinach.

Plating tip: Place a generous spoonful of sauce on the plate first, lay the chicken breast on top, then finish with a sprinkle of fresh parsley and lemon zest for color.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerate: Store cooled chicken and sauce in an airtight container for up to 3–4 days.
Freeze: For longer storage, freeze in a freezer-safe container up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on low in a skillet with a splash of chicken broth or water to loosen the sauce. Microwave on medium power in short intervals, stirring between, to prevent separation.
Food safety: Always ensure reheated chicken reaches 165°F (74°C). Discard leftovers left at room temperature for more than 2 hours.

Pro chef tips

Tricks that make this better:

Even thickness: Pound chicken to an even thickness for uniform cooking.
Don’t overcrowd the pan: Sear in batches if necessary; crowded meat steams instead of browns.
Use a thermometer: A probe thermometer takes the guesswork out of doneness.
Finish with acid: A final splash of lemon brightens the rich butter and cream.
Avoid high heat for the sauce: Too-hot cream can separate; keep the sauce at a gentle simmer.

Creative twists

Flavor swaps and variations:

Cowboy Butter Chicken Pasta: Toss sliced chicken and sauce with cooked pasta and a handful of spinach for a creamy weeknight pasta.
Add mushrooms or sun-dried tomatoes for extra umami.
Make it smoky: Use smoked paprika and finish with a dash of chipotle for a deeper smoky heat.
Lower-fat option: Substitute half-and-half for heavy cream and use 2 tablespoons of butter instead of ½ cup.
Keto-friendly: Serve over zoodles or cauliflower mash and omit any starchy sides.

Your questions answered

Q: How long does this take from start to finish?
A: About 30–35 minutes total: 5–10 minutes prep and roughly 20–25 minutes cooking.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will take longer; boneless thighs work well and stay moist. Adjust simmer time until internal temp reaches 165°F (74°C).

Q: My sauce separated — can I fix it?
A: If it splits, remove from heat and whisk in a small amount of cold water or cream to bring it back together. A quick splash of Dijon can also help emulsify.

Q: Is this freezer-friendly?
A: Yes. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently.

Q: How spicy is it?
A: Mild to moderate by default. Adjust the red pepper flakes to your preference or omit for no heat.

Conclusion

If you love a rich, garlicky sauce on tender chicken, this Cowboy Butter Chicken is an effortless winner — perfect for weeknights or a cozy weekend meal. For ideas that stretch the dish into other meals, check a hearty spin with potatoes at Cowboy Butter Chicken and Potatoes – I Am Homesteader, or try it tossed with pasta for an easy dinner at Cowboy Butter Chicken Pasta Recipe.