Can I use chicken thighs instead of breasts?

Absolutely! Thighs are juicier and work beautifully here—just adjust the cooking time a bit.

Can I make this dairy-free?

You can swap the butter for a vegan version and use coconut cream or unsweetened almond milk, but the flavor will shift slightly. Still delicious, just different.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream.

Cowboy Butter Chicken: Creamy Dinner in 30 Minutes

Description

Cowboy Butter Chicken is the bold, buttery, and flavor-packed dinner your weeknights have been waiting for. With pan-seared chicken breasts smothered in a creamy garlic herb butter sauce, this dish is quick, comforting, and unforgettable. It’s easy enough for busy nights but impressive enough for guests!

Ingredients

Scale

4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika (smoked or sweet)
1 tablespoon olive oil
½ cup unsalted butter, softened
4 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon red pepper flakes (adjust to taste)
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1 teaspoon fresh dill, chopped (optional)
Juice of 1 lemon (about 2 tablespoons)
½ cup chicken broth (or water for lighter version)
½ cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Prep the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and paprika.
Sear: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
Make the Sauce: Lower the heat to medium and add butter to the skillet. Once melted, add garlic and sauté for 1–2 minutes until fragrant. Stir in Dijon mustard, red pepper flakes, parsley, and dill.
Add Liquids: Pour in lemon juice, chicken broth, and heavy cream. Stir to combine and let simmer for 2–3 minutes.
Combine: Return the chicken to the skillet. Spoon sauce over the top, cover, and simmer for 8–10 minutes, until chicken reaches 165°F internally.
Serve: Garnish with extra parsley and serve hot with your favorite sides like rice, roasted veggies, or crusty bread.

Notes

For a smoky twist, use smoked paprika.
Adjust red pepper flakes to your spice preference.
Chicken thighs can be used in place of breasts—just extend cook time slightly.
Leftovers? Store in an airtight container in the fridge for up to 3 days.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Main course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 1 g
Sodium: 570 mg
Fat: 36 g
Saturated Fat: 18 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 0 g
Protein: 32 g
Cholesterol: 145 mg