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Cowboy Butter Chicken

A simple, flavor-forward dish featuring tender chicken breasts with a garlicky, herb-speckled butter crust, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1/2 cup butter, softened (room temperature) For dairy-free, use a plant-based butter or extra-virgin olive oil.
  • 4 cloves garlic, minced (or 1½ teaspoons garlic paste)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped If unavailable, use 1 teaspoon dried chives.
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper Reduce to 1/4–1/2 tsp for less heat.
  • Salt and pepper to taste
  • Lemon wedges for serving

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment.
  2. In a bowl, combine the softened butter, minced garlic, chopped parsley, chopped chives, paprika, cayenne, and a good pinch of salt and pepper. Mix until smooth and evenly blended.
  3. Pat the chicken breasts dry with paper towels and place them in the prepared dish. Spread the cowboy butter evenly over the top of each breast.
Cooking
  1. Bake for 25–30 minutes, or until the chicken is cooked through; use an instant-read thermometer to confirm an internal temperature of 165°F (75°C) at the thickest part.
  2. Let the chicken rest for 3–5 minutes, then serve with lemon wedges for squeezing.

Notes

Always reheat leftovers to 165°F (74°C) for safety. Discard any chicken left at room temperature more than two hours.