Cowboy Butter Chicken
A delightful chicken dish featuring a rich, creamy, buttery sauce with garlic and herbs, perfect for any occasion.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Preferably fresh for better texture.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet)
- 1 tablespoon olive oil For searing.
For the Sauce
- ½ cup unsalted butter Softened.
- 4 cloves garlic Minced.
- 1 teaspoon Dijon mustard
- 1 teaspoon red pepper flakes Adjust to taste.
- 1 tablespoon fresh parsley Chopped, plus extra for garnish.
- 1 teaspoon fresh dill Optional but recommended.
- Juice of 1 lemon Approximately 2 tablespoons.
- ½ cup chicken broth Or water for a lighter option.
- ½ cup heavy cream
Instructions
Preparation
- Pat the chicken breasts dry using paper towels and season both sides generously with salt, black pepper, and paprika.
Searing the Chicken
- Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts into the skillet and sear for about 4 to 5 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, reduce the heat to medium and add the softened unsalted butter. Allow it to melt.
- Add the minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding burning the garlic.
- Stir in Dijon mustard, red pepper flakes, fresh parsley, and dill if using.
- Squeeze in the lemon juice and add chicken broth or water.
- Pour in the heavy cream, stir to combine, and let it simmer for about 2 to 3 minutes.
Final Cooking
- Return the chicken to the skillet, ensuring each breast is well coated with the sauce. Cover and cook for another 8 to 10 minutes until the internal temperature reaches 165°F (74°C).
- Garnish with extra parsley before serving.
Notes
Serve over rice, crusty bread, or with roasted vegetables. Adjust the spice levels to taste.