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Cowboy Butter Chicken in a cast iron skillet with rich garlic butter sauce and fresh parsley garnish

Cowboy Butter Chicken

Juicy pan-seared chicken breasts smothered in a bold, garlicky cowboy butter sauce with Dijon, lemon, cream, and a kick of red pepper. Ready in about 35 minutes in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 to 2 lbs total, pounded to even 3/4-inch thickness
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1/2 cup unsalted butter 1 stick
  • 4 garlic cloves minced
  • 1 tsp Dijon mustard
  • 1 tsp red pepper flakes adjust to taste
  • 1 tbsp fresh parsley chopped, plus extra for garnish
  • 1 tsp fresh dill chopped, optional but recommended
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream

Equipment

  • Large skillet or cast-iron pan
  • Meat mallet or rolling pin
  • Instant-read thermometer
  • Tongs

Method
 

  1. If chicken breasts are thicker than 3/4 inch, pound to even thickness between plastic wrap. Pat completely dry with paper towels — damp chicken steams instead of browning, so do not skip this step. Season both sides generously with salt, black pepper, and smoked paprika, pressing the seasonings into the meat.
  2. Heat a large skillet over medium-high heat and add olive oil. Once shimmering, place chicken breasts in the skillet without crowding. Cook 4 to 5 minutes per side until a golden-brown crust forms. Chicken does not need to be fully cooked through at this stage. Remove and set aside on a plate.
  3. Reduce heat to medium. Add butter to the same skillet without wiping out the browned bits. Once melted, stir in minced garlic and cook for 1 to 2 minutes until fragrant and golden but not burned. Do not let the garlic burn or the sauce will taste bitter.
  4. Add Dijon mustard, red pepper flakes, parsley, and dill, stirring to combine. Pour in lemon juice, chicken broth, and heavy cream, stirring continuously. Scrape up the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Return the seared chicken to the skillet, spooning the sauce over each piece to coat. Cover with a lid or foil and cook for an additional 8 to 10 minutes until the internal temperature reaches 165 degrees F on an instant-read thermometer.
  6. Remove from heat and rest for 2 to 3 minutes. Garnish with fresh parsley and serve hot with the sauce spooned generously over the top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth. This dish tastes even better the next day. Serve over mashed potatoes, rice, or with crusty bread to soak up the sauce. Chicken thighs can be substituted for chicken breasts; add 2 to 3 extra minutes of covered cook time.