Addictive Cowboy Butter Chicken
This Cowboy Butter Chicken recipe is unbelievably simple, packed with flavor, and guaranteed to become a family favorite. Tender chicken pieces are coated in a rich, herby, and slightly spicy butter sauce that is both comforting and exciting. Serve it over rice, pasta, or mashed potatoes for a complete and satisfying meal.
Equipment
- Large bowl
- Measuring cups and spoons
- Large skillet
- Knife
- Cutting board
- Spatula or tongs
- Instant-read thermometer (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp lemon juice
- 1 tsp red pepper flakes
- ¼ tsp cayenne pepper optional
- Cooked rice, pasta, or mashed potatoes for serving optional
Instructions
- In a large bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure every piece is nicely coated.
- Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken.
- Cook the chicken for about 6-8 minutes, or until cooked through and nicely browned on all sides. Cook in batches if needed to ensure even browning. Set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it.
- Stir in the fresh parsley, chives, and thyme. Let the herbs bloom in the warm butter for about 30 seconds.
- Add the lemon juice, red pepper flakes, smoked paprika, and cayenne pepper (if using). Stir well to combine.
- Season with salt and pepper to taste. Adjust to your liking.
- Add the cooked chicken back to the skillet with the cowboy butter. Toss to coat evenly.
- Let the chicken simmer in the sauce for a few minutes, allowing the flavors to meld together.
- Serve immediately over rice, pasta, or mashed potatoes.
Notes
Don't overcook the chicken; cook it just until it reaches an internal temperature of 165°F (74°C). Fresh herbs make a big difference in flavor. Adjust the heat to your preference by modifying the amount of red pepper flakes and cayenne. To store leftovers, refrigerate in an airtight container for up to 3-4 days. Reheat in a skillet or microwave, adding a splash of broth if needed.