why make this recipe
Cowboy Butter Chicken is a delightful dish that brings a rustic charm to your dinner table. It combines the comforting flavors of butter, garlic, and spices with tender chicken breasts, making it a perfect choice for family dinners or entertaining guests. The creamy sauce elevates the dish, creating a rich and satisfying meal that pairs well with various sides.
how to make Cowboy Butter Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet)
- 1 tablespoon olive oil (for searing)
- ½ cup unsalted butter (softened)
- 4 garlic cloves, 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, chopped (optional but recommended)
- Juice of 1 lemon (about 2 tablespoons)
- ½ cup chicken broth (or water for a lighter option)
- ½ cup heavy cream
Directions
- Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and paprika. This enhances the flavor and helps the chicken get a beautiful golden crust when cooked.
- Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken breasts in the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium and add the butter to the same skillet. Allow it to melt, then stir in the minced garlic, cooking for 1-2 minutes until fragrant. Add the Dijon mustard, red pepper flakes, parsley, and dill, stirring to combine.
- Pour in the lemon juice, chicken broth, and heavy cream, stirring continuously to create a smooth, creamy sauce. Let the sauce simmer gently for 2-3 minutes, allowing the flavors to blend together.
- Place the seared chicken breasts back into the skillet, ensuring they’re coated with the sauce. Cover the skillet and let the chicken cook for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the skillet from the heat and garnish the chicken with additional parsley. Serve hot with your choice of sides, such as crusty bread, rice, or roasted vegetables.
how to serve Cowboy Butter Chicken
Serve Cowboy Butter Chicken hot straight from the skillet. This dish goes wonderfully with a variety of sides such as mashed potatoes, steamed vegetables, or a fresh green salad. For a hearty option, consider pairing it with crusty bread or over a bed of rice to soak up the delicious creamy sauce.
how to store Cowboy Butter Chicken
To store leftovers, allow the Cowboy Butter Chicken to cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to thaw it in the fridge before reheating.
tips to make Cowboy Butter Chicken
- For extra flavor, marinate the chicken in the spices for a few hours before cooking.
- Adjust the heat level by adding more or less red pepper flakes according to your taste.
- Use fresh herbs for the best flavor. If you don’t have fresh dill, you can skip it or use dried dill instead.
variation
You can customize Cowboy Butter Chicken by adding vegetables to the skillet, such as bell peppers or spinach. This will add more nutrition and flavor to the dish. Additionally, try using different types of mustard or herbs for a unique twist.
FAQs
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs if you prefer. They will add a different flavor and remain juicy.
Is it possible to make this dish lighter?
Sure! You can use less butter and replace heavy cream with half-and-half or milk for a lighter sauce.
How do I know when the chicken is cooked through?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). A meat thermometer is a good way to check.
Cowboy Butter Chicken
Ingredients
Method
- Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
- Heat a large skillet over medium-high heat and add olive oil. Cook the chicken for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
- Reduce heat to medium, add butter to the skillet, and melt. Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Add Dijon mustard, red pepper flakes, chopped parsley, and dill, stirring to combine.
- Pour in lemon juice, chicken broth, and heavy cream, stirring continuously until smooth. Let simmer gently for 2-3 minutes.
- Return the seared chicken to the skillet and coat with sauce. Cover and cook for another 8-10 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Garnish with additional parsley and serve hot with desired sides.