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Cowboy Butter Chicken

Juicy seared chicken breasts coated in a bold garlic-herb butter sauce with lemon, Dijon, and red pepper flakes—ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts sliced into cutlets or bite-sized pieces
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 6 tbsp unsalted butter melted
  • 3 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 0.5 lemon juiced
  • 1 tsp paprika
  • 0.5 tsp red pepper flakes adjust to taste
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped

Equipment

  • large skillet
  • small mixing bowl
  • Meat thermometer

Method
 

  1. Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer without crowding the pan. Cook for 5 to 7 minutes per side, depending on thickness, until deeply golden brown and the internal temperature reaches 165°F. Remove the chicken to a plate and let it rest.
  3. In a small bowl, whisk together the melted butter, minced garlic, Dijon mustard, lemon juice, paprika, red pepper flakes, chopped parsley, and chives until well combined.
  4. Lower the heat to medium and pour the cowboy butter mixture into the same skillet. Use a wooden spoon to scrape up all the browned bits stuck to the bottom. Let the butter bubble gently for about 1 minute until the garlic becomes fragrant.
  5. Return the rested chicken to the skillet, spooning the butter sauce over each piece until everything is well-coated. Let it sit in the sauce for another 1 to 2 minutes to warm through.
  6. Transfer the chicken to plates, drizzle any remaining sauce over the top, and garnish with extra fresh parsley or chives if desired.

Notes

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a tablespoon of water or broth to prevent drying out. The cowboy butter sauce can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months. For a milder version, reduce the red pepper flakes by half. The sauce also works beautifully with chicken thighs, pork chops, or salmon.