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Cowboy Butter Chicken

Tender seared chicken in a rich, garlicky, lemony butter sauce with a hint of heat, perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts
Seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika smoked or sweet — smoked adds a subtle char
Searing Oil
  • 1 tablespoon olive oil substitute grapeseed or avocado oil for higher smoke point
For the Sauce
  • 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

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
  2. Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer.
  3. Add the chicken to the hot skillet. Cook for 4–5 minutes on one side until golden brown, then flip and cook for another 4–5 minutes. Remove from skillet.
Making the Sauce
  1. Lower heat to medium. Add the butter to the same skillet and let it melt, scraping up any browned bits.
  2. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
  3. Add the Dijon mustard, red pepper flakes, chopped parsley, and dill. Stir to combine.
  4. Pour in the lemon juice, chicken broth, and heavy cream. Stir until smooth and let simmer for 2–3 minutes.
Cooking Chicken
  1. Return the seared chicken to the skillet, spoon sauce over each piece, cover, and simmer for 8–10 minutes, or until the internal temperature reaches 165°F (74°C).
  2. Taste and adjust seasoning, garnish with parsley, and serve immediately.

Notes

Fresh herbs and lemon make a noticeable difference. Store leftovers in airtight containers for 3–4 days in the fridge or freeze for up to 2 months.