Hey y'all! Looking for a bold, finger-lickin’ chicken dinner that’s perfect for family nights, barbecues, or easy weeknight meals? This Cowboy Butter Chicken is saucy, buttery, and loaded with zesty herbs and spices that'll have everyone asking for seconds. Whether you’re grilling on the patio or cozying up inside, this recipe delivers big flavor with minimal fuss. Let’s get cooking!
Why You'll Love This Cowboy Butter Chicken
- Super quick and easy to make in under 30 minutes, perfect for busy weeknights.
- Bursting with buttery, garlicky, lemony flavor that everyone loves.
- Great for meal prep – leftovers taste even better!
- Customizable heat level, so you can make it mild or extra spicy.
- Packed with juicy, tender chicken breast for a satisfying main dish.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Zest from 1 lemon
- 1 teaspoon crushed red pepper flakes (adjust to spice preference)
- 2 teaspoons fresh parsley, finely chopped
- 1 teaspoon fresh chives, chopped
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon cracked black pepper (for serving)
- Lemon wedges, for garnish
Directions
Prep the Chicken
- Pat chicken pieces dry with paper towels. Season evenly with salt and pepper.
Sear the Chicken
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once butter is melted and foamy, add the chicken pieces in a single layer (work in batches if needed). Sear for 3-4 minutes per side, until golden brown and just cooked through. Transfer chicken to a plate and set aside.
Make the Cowboy Butter Sauce
- In the same skillet, reduce heat to medium and add remaining 3 tablespoons butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, parsley, chives, smoked paprika, and thyme. Scrape any browned bits from the bottom for extra flavor.
Combine & Serve
- Return cooked chicken (with any juices) to the skillet and toss to coat in the cowboy butter sauce. Cook for 2-3 minutes until chicken is hot, buttery, and glossy.
- Serve immediately, sprinkled with cracked black pepper, extra chopped herbs, and a squeeze of fresh lemon.
Notes
- Use chicken thighs instead of breasts for extra juicy meat.
- Double the sauce if serving with pasta or rice, so you have plenty to go around.
- Let the chicken rest in the sauce for a few minutes off heat; it’ll soak up even more flavor.
Variations
- Grilled Cowboy Butter Chicken: Grill marinated chicken pieces, then toss with cowboy butter sauce before serving.
- Cowboy Butter Shrimp: Substitute chicken for large shrimp for a speedy surf-style entrée.
- Spicy Cowboy Butter Chicken: Add diced jalapeños or swap in chipotle powder for extra smoky heat.
Required Equipment
- Large skillet (12-inch nonstick or cast iron preferred)
- Tongs or spatula
- Measuring spoons
- Citrus zester or microplane
- Sharp chef’s knife and cutting board
Storage Instructions
- Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days.
- Gently reheat in the microwave or a skillet over low heat, adding a splash of water or extra butter to loosen the sauce.
- Freezing is not recommended as the buttery sauce may separate, but chicken can be frozen without the sauce for up to 2 months.
Suggested Pairings & Serving Recommendations
- Serve over creamy mashed potatoes, fluffy rice, or buttered egg noodles to soak up all that luscious sauce.
- Add a side of roasted corn, garlic bread, or crisp green salad for freshness and crunch.
- Perfect for family-style platters or tucked in warm tortillas for cowboy butter chicken tacos!
Pro Tips
- Don’t overcrowd the skillet – sear chicken in batches for the best golden crust.
- Use freshly squeezed lemon juice and fresh herbs for the brightest, boldest flavor.
- Taste and adjust salt, pepper, and spice levels at the end to match your preferences.
FAQ
- Can I make Cowboy Butter Chicken ahead of time?
- Absolutely! Prep the sauce and chicken separately, then combine and reheat just before serving for the freshest taste.
- What can I substitute for Dijon mustard?
- You can use yellow mustard or whole grain mustard for a slightly different flavor profile, or omit it if preferred.
- Can I make this dish keto or low carb?
- Yes, simply serve Cowboy Butter Chicken with cauliflower rice, zucchini noodles, or a non-starchy veggie side.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup unsalted butter
- 5 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
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1Season the chicken breasts generously with salt and black pepper on both sides.
-
2In a large skillet over medium-high heat, melt half of the butter. Sear the chicken breasts for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
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3Reduce heat to medium and add the remaining butter to the same skillet. Stir in the garlic and cook until fragrant, about 1 minute.
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4Add lemon juice, Dijon mustard, red pepper flakes, parsley, and thyme. Stir well to combine and bring the sauce to a gentle simmer.
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5Return the chicken breasts to the skillet, spoon the cowboy butter sauce over the chicken, and cook for another 2-3 minutes to heat through. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420cal
Protein:
39 gg
Fat:
28 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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