Cowboy Butter Chicken
Cowboy Butter Chicken features juicy grilled chicken topped with a rich garlic herb butter sauce infused with smoky spices, perfect for an easy yet flavorful meal.
Equipment
- Large Skillet
- Medium Bowl
- Paper Towels
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil for cooking
- 1/2 cup unsalted butter 1 stick, softened
- 4 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh chives finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon chili flakes adjust to heat preference
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
Instructions
- Pat chicken dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, cumin, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until internal temperature reaches 165°F (75°C) and chicken is golden-brown. Remove and keep warm.
- In a medium bowl, combine softened butter with minced garlic, parsley, chives, thyme, chili flakes, lemon juice, and Dijon mustard. Mix thoroughly.
- Reduce heat to low and add the Cowboy Butter to the hot skillet. Let it melt and bubble, stirring occasionally to combine with chicken drippings. Return chicken to pan and spoon butter over each piece. Cook 2-3 minutes more.
- Plate chicken and spoon extra Cowboy Butter from pan over the top. Garnish with fresh parsley or chives if desired. Serve with your favorite sides.
Notes
Use room temperature butter for best sauce texture. Cook chicken in batches if needed to avoid overcrowding. Adjust chili flakes for preferred spice level. Let chicken rest after cooking to retain juices. Fresh herbs are recommended for vibrant flavor. Variations include adding cream to butter sauce, tossing in vegetables, using different proteins, swapping herbs, or adding smoky spices.