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cowboy-butter-chicken-skillet-garlic-herb-sauce

Cowboy Butter Chicken

Tender golden-seared chicken breasts cooked in a rich, creamy garlic herb butter sauce with fresh lemon, Dijon mustard, and a hint of spice. Ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 to 2 lbs total, pounded to even 3/4-inch thickness
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil for searing
  • 1/2 cup unsalted butter 1 stick
  • 4 garlic cloves minced
  • 1 tsp Dijon mustard
  • 1 tsp red pepper flakes adjust to taste
  • 1 tbsp fresh parsley chopped, plus extra for garnish
  • 1 tsp fresh dill chopped, optional
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream half-and-half works for a lighter option

Equipment

  • Large skillet or cast-iron pan
  • Meat mallet or rolling pin
  • Instant-read thermometer
  • Wooden spoon
  • Tongs

Method
 

  1. Pat chicken breasts completely dry and pound to even 3/4-inch thickness if needed. Season both sides with salt, black pepper, and smoked paprika.
  2. Heat a large skillet over medium-high heat with olive oil. Sear chicken for 4 to 5 minutes per side until golden-brown. Remove and set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, stir in minced garlic and cook for 1 to 2 minutes until fragrant. Add Dijon mustard, red pepper flakes, parsley, and dill.
  4. Pour in lemon juice, chicken broth, and heavy cream, stirring continuously. Scrape up browned bits from the pan. Simmer for 2 to 3 minutes until the sauce thickens and coats a spoon.
  5. Return chicken to the skillet and spoon sauce over each piece. Cover and cook for 8 to 10 minutes until internal temperature reaches 165°F.
  6. Remove from heat and rest for 2 to 3 minutes. Garnish with fresh parsley and serve hot with sauce spooned over the top.

Notes

Use unsalted butter to control saltiness. Fresh herbs give the best flavor. Reheat leftovers in a skillet over low heat with a splash of broth to restore the sauce texture.