Easy Cowboy Butter Chicken
This Cowboy Butter Chicken recipe features juicy chicken breasts coated in a luscious, herb-infused butter sauce with savory and slightly spicy flavors. It's quick, easy to make, and perfect for a flavorful weeknight dinner.
Equipment
- Oven
- oven-safe skillet
- Small bowl
- Paper towels
- Small saucepan or microwave-safe bowl
- Whisk
- Measuring spoons
- Measuring cups
- Meat thermometer
- Spatula
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken breasts dry with paper towels.
- In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper.
- Rub the spice mixture all over the chicken breasts.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- While the chicken is baking, prepare the cowboy butter. In a small saucepan or microwave-safe bowl, melt the butter.
- Stir in the minced garlic, parsley, chives, thyme, red pepper flakes, smoked paprika, and lemon juice.
- Season with salt and pepper to taste.
- Once the chicken is cooked, remove it from the oven.
- Pour the cowboy butter sauce over the chicken breasts in the skillet.
- Let the chicken rest for a few minutes in the sauce before serving.
- Garnish with extra fresh parsley or chives, if desired.
Notes
For a creamier sauce, add a splash of heavy cream or half-and-half. To add sweetness, drizzle with honey or maple syrup. Serve over rice, quinoa, mashed potatoes, or roasted vegetables. If the sauce is too thin, simmer over low heat to evaporate some liquid or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If the sauce is too salty, add a squeeze of lemon juice or a pinch of sugar.