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Cowboy Butter Chicken

A cozy, creamy skillet dinner bursting with rich flavors, perfect for family dinners or date nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Pat them dry for better searing.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika Use smoked or sweet as preferred.
  • 1 tablespoon olive oil For searing.
  • ½ cup unsalted butter Softened, to control salt level.
  • 4 cloves garlic, minced Fresh garlic adds an extra flavor boost.
  • 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.
  • 1 piece lemon, juiced About 2 tablespoons.
  • ½ cup chicken broth Or water for a lighter option.
  • ½ cup heavy cream

Method
 

Preparation
  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. When the oil shimmers, place the chicken in the skillet and cook for 4–5 minutes per side until golden brown. Remove the chicken to a plate.
  3. Reduce heat to medium and add the butter to the same skillet. Allow it to melt, scraping up the browned bits.
  4. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
  5. Add the Dijon mustard, red pepper flakes, parsley, and dill. Stir to combine.
  6. Pour in the lemon juice, chicken broth, and heavy cream. Stir until the sauce is smooth and glossy, then let it simmer gently for 2–3 minutes.
  7. Return the chicken to the skillet, spoon sauce over each piece, cover, and cook for 8–10 minutes more, until the internal temperature reaches 165°F (74°C).
  8. Remove from heat and garnish with extra parsley. Serve hot, spooning extra butter sauce over the chicken.

Notes

Time-saver: Pound the chicken for even thickness. If sauce splits, whisk in a splash of cream off the heat. Try smoked paprika or tarragon for variations.