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Close-up of juicy chicken breasts simmering in a cast iron skillet with glossy garlic butter sauce and fresh parsley.
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5 from 3 votes

Cowboy Butter Chicken

This Cowboy Butter Chicken is a quick one pan dinner made with juicy chicken breasts tossed in a rich, garlicky butter sauce with herbs, lemon, and a touch of heat. Bold, balanced, and ready in about 30 minutes, it’s the kind of meal that feels a little extra without the extra effort.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: cowboy butter chicken, cowboy butter sauce
Servings: 4
Calories: 421kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil

Cowboy Butter Sauce

  • 8 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chicken broth low sodium
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • Pat dry the 4 chicken breasts and pound slightly to even thickness if needed. Season both sides with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder.
    process shots showing how to make cowboy butter chicken.
  • Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the chicken and sear for 5 to 6 minutes per side until golden and cooked through to 160°F. Remove from the skillet and let rest for 5 minutes.
    process shots showing how to make cowboy butter chicken.
  • Reduce the heat to medium. In the same skillet, melt 8 tablespoons butter. Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
    process shots showing how to make cowboy butter chicken.
  • Stir in 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 tablespoon lemon juice, 2 tablespoons chicken broth, ½ teaspoon red pepper flakes, ½ teaspoon dried thyme, and ½ teaspoon paprika. Simmer for 1 to 2 minutes until slightly thickened and glossy.
    process shots showing how to make cowboy butter chicken.
  • Slice the rested chicken into thick strips. Return to the skillet and spoon the cowboy butter sauce over the top. Let simmer gently for 2 to 3 minutes to coat the chicken.
    process shots showing how to make cowboy butter chicken.
  • Sprinkle with 2 tablespoons fresh parsley and serve immediately.

Video

Notes

  1. Even out the chicken: If the chicken breasts are thick, give them a quick pound so they cook evenly and stay juicy.
  2. Don’t overcook the chicken: Chicken breasts cook fast. Once they reach about 160°F, remove them and let them rest so they stay tender.
  3. Build the sauce in the same pan: Those browned bits left behind from the chicken add a ton of flavor. Don’t skip this step.
  4. Cook the garlic briefly: Garlic only needs about 30 seconds in the butter. Any longer and it can turn bitter.
  5. Adjust the sauce to taste: Too rich, add a bit more lemon. Want a little sweetness, add a touch more honey. It’s easy to tweak.
  6. Make extra sauce: If you’re serving this with rice or potatoes, doubling the sauce is never a bad idea.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 7g | Protein: 25g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 738mg | Potassium: 487mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1185IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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