Garlic Cowboy Butter Chicken
This Garlic Cowboy Butter Chicken is a rich, buttery, one-pan dinner featuring juicy pan-seared chicken breasts coated in a bold garlic butter sauce with Dijon mustard, lemon juice, herbs, and spices. Ready in just 30 minutes, it's an easy weeknight meal that tastes like it came from a restaurant.
Equipment
- Large cast iron skillet or heavy skillet
- Sharp knife
- Cutting board
- Measuring spoons
- Small bowl
- Wooden spoon or silicone spatula
- Tongs
- Meat thermometer
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Cowboy Butter Sauce
- 6 tablespoons unsalted butter
- 5 garlic cloves minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley chopped
Instructions
- Pat the chicken breasts dry with paper towels.
- In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Rub the seasoning mixture evenly over both sides of each chicken breast.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 5-6 minutes without moving them until golden brown.
- Flip the chicken and cook for another 5-6 minutes.
- Transfer the chicken to a plate. Reduce the heat to medium.
- Add the butter to the skillet and let it melt.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the Dijon mustard, Worcestershire sauce, lemon juice, Italian seasoning, smoked paprika, and crushed red pepper flakes. Stir well until the sauce is smooth and combined.
- Return the chicken to the skillet, and spoon the butter sauce over each chicken breast.
- Simmer for 5-8 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Sprinkle with the chopped parsley, and let the chicken rest for 5 minutes before slicing.
- Serve warm with the buttery pan sauce spooned over the top.
Notes
Nutritional Information (Per Serving)
- Calories: 465 kcal
- Protein: 42 g
- Carbohydrates: 4 g
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Cholesterol: 155 mg
- Sodium: 590 mg
- Potassium: 760 mg
- Fiber: 0.5 g
- Sugar: 1 g
- Vitamin A: 820 IU
- Vitamin C: 6 mg
- Calcium: 42 mg
- Iron: 2 mg
