I first tried this Cowboy Butter Chicken on a rainy weeknight and it instantly became my go-to for when I want something rich, fast, and totally satisfying. This skillet dish pairs a golden-seared chicken breast with a garlicky, lemony butter sauce finished with cream and fresh herbs — comforting but bright. If you like quick skillet dinners, you can also explore more easy chicken dishes for weeknight inspiration.
Why you’ll love this dish
Cowboy Butter Chicken hits a sweet spot: it’s indulgent without being fussy. The butter-and-garlic sauce tastes restaurant-worthy, yet the whole pan meal comes together in about 30 minutes. It’s flexible — scale up for guests or simplify for a hectic night — and appeals to picky eaters thanks to familiar flavors (butter, garlic, lemon).
“Bold, buttery, and bright — it’s the kind of pan sauce that makes everyone ask for seconds.” — A regular at my dinner table
This recipe is perfect for:
- Weeknight dinners when you want comfort fast.
- A weekend skillet meal that impresses with minimal effort.
- When you want a creamy sauce but still want a fresh finish from lemon and herbs.
Preparing Mouthwatering Cowboy Butter Chicken
Step-by-step overview: Pat and season the chicken, then sear it to a golden crust. Remove the chicken and build the sauce in the same pan by melting butter and sweating garlic. Add Dijon and chili flakes for depth, then stir in herbs, chicken broth and lemon to deglaze. Finish with cream and return the chicken to the pan to finish cooking and soak in the sauce. Rest briefly, garnish, and serve.
This quick summary should help you scan the process before you dive into ingredients and detailed steps.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1 1/2–2 lb total). Trim large breasts or butterfly for even thickness.
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (smoked for depth, sweet for milder color)
- 1 tbsp olive oil (for searing; use avocado oil if you prefer higher smoke point)
- 1/2 cup unsalted butter, softened (use unsalted so you control salt)
- 4 garlic cloves, minced (or 1 1/2 tsp jarred minced garlic in a pinch)
- 1 tsp Dijon mustard
- 1 tsp red pepper flakes (adjust to taste; omit for kids)
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp fresh dill, chopped (optional but recommended)
- Juice of 1 lemon (about 2 tbsp)
- 1/2 cup chicken broth (substitute water for a lighter sauce or low-sodium broth)
- 1/2 cup heavy cream (for a lighter version, use half-and-half — sauce will be thinner)
Note: If you’re watching calories or dairy, see the Variations section and browse some lighter lighter chicken dishes for alternatives.
Step-by-step instructions
- Prep the chicken: Pat breasts dry. Season evenly with salt, pepper, and paprika on both sides.
- Heat the skillet: Warm a large heavy skillet over medium-high heat. Add 1 tbsp olive oil and swirl to coat.
- Sear the chicken: Place breasts in the hot pan. Cook 5–7 minutes per side, without moving, until a deep golden crust forms. Use an instant-read thermometer — remove at 150°F (65°C). Transfer to a plate and tent with foil.
- Make the butter base: Reduce heat to medium. Add the softened butter to the same skillet. When it melts, add the minced garlic and sauté 30–45 seconds until fragrant. Don’t let it brown.
- Build flavor: Stir in Dijon mustard and red pepper flakes. Cook 15–20 seconds to release aromas.
- Add herbs and deglaze: Mix in chopped parsley and dill. Pour in chicken broth and lemon juice. Scrape the browned bits from the pan bottom with a wooden spoon.
- Simmer the sauce: Let the liquid reduce 2–3 minutes until slightly thickened and glossy.
- Finish with cream: Stir in heavy cream and warm through, about 1–2 minutes. Taste and adjust seasoning.
- Refinish the chicken: Return the seared breasts to the pan. Cook 3–5 minutes more, or until internal temp reaches 165°F (74°C). Spoon sauce over the chicken as it finishes.
- Rest and serve: Let the chicken rest 3–5 minutes. Garnish with extra parsley and a lemon wedge.
Short, active sentences make the steps easy to follow. Use an instant-read thermometer for safety and consistent results.
What to serve it with
The sauce is the star, so serve with something that soaks it up:
- Mashed potatoes or roasted garlic mash.
- Steamed rice, buttery or herbed.
- Egg noodles or wide pasta tossed with a little butter.
- Roasted or sautéed green beans, asparagus, or a simple arugula salad to cut the richness.
For more pairing ideas and inspiration to build entire meals around chicken, check collections of versatile chicken dishes that travel well from weeknight to weekend.
Storage and reheating tips
- Refrigerator: Store cooled chicken and sauce in an airtight container for up to 3–4 days.
- Freezing: Freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on low in a skillet with a splash of chicken broth or water to loosen the sauce. Microwave in short bursts, stirring between intervals to preserve texture.
- Food safety: Never leave cooked chicken at room temperature for more than 2 hours. Reheat to 165°F (74°C) before serving.
Pro chef tips
- Even thickness matters: Pound uneven breasts to about 3/4" so they cook consistently.
- Don’t overcrowd the pan: Sear in batches if needed to maintain a good crust.
- Use browned bits: Deglaze the pan with broth and lemon to pull in all that caramelized flavor — that’s where the sauce magic comes from.
- Butter temperature: Use softened (not melted) butter so it emulsifies into a silky sauce instead of separating.
- Adjust heat carefully: Keep garlic and mustard on moderate heat to avoid bitterness.
- Make-ahead shortcut: Sear chicken and keep refrigerated. Finish with sauce and cream right before serving for maximum freshness.
Creative twists
- Spicy-Southwest: Swap paprika for smoked chipotle powder and add a splash of lime instead of lemon.
- Dairy-free: Replace butter with olive oil and use coconut cream or oat cream; flavor will shift but remain rich.
- Herb-forward: Add tarragon or chives for a fresh, restaurant-style finish.
- One-pan with veggies: After searing chicken, toss in halved baby potatoes and carrots, cover, and roast at 400°F for 15–20 minutes before making the sauce.
- Make it lighter: Use half-and-half and low-sodium broth; reduce butter to 1/4 cup.
FAQ – Your questions answered
Q: How long does this recipe take from start to finish?
A: About 30–35 minutes total: 10–14 minutes to sear, 10 minutes for the sauce, and a few minutes to finish and rest.
Q: Can I use bone-in chicken instead of boneless?
A: Yes, but increase searing and oven time. After searing, finish bone-in breasts in a 375°F oven for 12–20 minutes depending on thickness, then add to the sauce.
Q: Is there a good dairy-free substitute for the butter and cream?
A: Use extra virgin olive oil or a vegan butter for the butter, and a high-fat plant cream (coconut cream has the most body). Flavor will be different but still satisfying.
Q: Can I make this ahead for meal prep?
A: Sear the chicken and store separately from the sauce. Reheat gently and combine before serving. Sauce keeps 3–4 days in the fridge.
Q: How do I reduce the spice for kids?
A: Omit the red pepper flakes; you can add a pinch to individual plates if adults want heat.
Q: What internal temperature should the chicken reach?
A: 165°F (74°C) is the safe target. Remove from heat at 160–161°F and rest to reach final temp without overcooking.
Q: Can I double the recipe?
A: Yes — use a larger skillet or work in batches to ensure good searing and consistent sauce texture.
Enjoy your meal!
Give this rich, garlicky skillet a try tonight — it’s fast, forgiving, and almost always earns a second helping. If you make it, leave a note about what side you paired it with; I love swapping ideas.
Cowboy Butter Chicken
Ingredients
Method
- Pat chicken breasts dry and season evenly with salt, pepper, and paprika on both sides.
- Warm a large heavy skillet over medium-high heat. Add olive oil and swirl to coat.
- Place chicken breasts in the hot pan and cook 5–7 minutes per side until a deep golden crust forms. Use an instant-read thermometer; remove at 150°F (65°C). Transfer to a plate and tent with foil.
- Reduce heat to medium and add softened butter to the same skillet. When it melts, add minced garlic and sauté for 30–45 seconds until fragrant.
- Stir in Dijon mustard and red pepper flakes and cook for 15–20 seconds to release aromas.
- Mix in chopped parsley and dill. Pour in chicken broth and lemon juice, scraping browned bits from the pan bottom with a wooden spoon.
- Let the liquid reduce for 2–3 minutes until slightly thickened and glossy.
- Stir in heavy cream and warm through for about 1–2 minutes. Taste and adjust seasoning.
- Return the seared breasts to the pan and cook for 3–5 minutes more, or until internal temperature reaches 165°F (74°C), spooning sauce over the chicken as it finishes.
- Let the chicken rest for 3–5 minutes, then garnish with extra parsley and a lemon wedge before serving.