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Cowboy Butter Chicken

Juicy seared chicken breasts cooked in a rich, creamy garlic herb butter sauce with lemon and a hint of heat. Ready in 40 minutes and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika smoked or sweet
  • 1 tbsp olive oil for searing
  • 1/2 cup unsalted butter softened
  • 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 but recommended
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1/2 cup chicken broth or water for lighter option
  • 1/2 cup heavy cream

Equipment

  • Large skillet or cast-iron pan
  • Meat thermometer
  • Garlic press or microplane

Method
 

  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and paprika.
  2. Heat a large skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the chicken breasts and cook for 4 to 5 minutes per side until golden brown. Remove from skillet and set aside.
  3. Reduce heat to medium. Add the butter to the same skillet and let it melt, scraping up any browned bits from the bottom. Add the minced garlic and cook for 1 to 2 minutes until fragrant.
  4. Stir in the Dijon mustard, red pepper flakes, parsley, and dill until well combined.
  5. Pour in the lemon juice, chicken broth, and heavy cream. Stir continuously and let the sauce simmer gently for 2 to 3 minutes. Do not let it boil.
  6. Return the chicken to the skillet. Spoon sauce over each breast, cover, and cook for 8 to 10 more minutes until internal temperature reaches 165 degrees F (74 degrees C).
  7. Remove from heat, garnish with fresh parsley, and serve immediately with your choice of sides.

Notes

For best results, bring chicken to room temperature before cooking. Use a meat thermometer to avoid overcooking. Leftovers keep well for up to 3 days in the fridge and taste even better the next day.