1. Can I make Cowboy Butter Chicken with chicken thighs instead of breasts?

Absolutely! Thighs deliver a juicier, richer flavor. They may need a couple of extra minutes to cook through, but the same method applies. Just watch for the 165°F mark for doneness.

2. What if I don’t have smoked paprika?

Plain paprika will work, though you’ll miss that subtle smokiness. If you like, add a dash of sweet chili powder or a few drops of liquid smoke to mimic the flavor.

3. Is the dish very spicy?

With the amount of red pepper flakes, it’s got a gentle heat but isn’t overwhelming. Start with less if you’re spice-sensitive—you can always add more later!

4. Can I prepare the cowboy butter ahead of time?

Yes! The butter sauce keeps well refrigerated for up to a week. Warm it gently before using or serving, and let those flavors mingle for an even better result.

Flavorful Cowboy Butter Chicken Recipe

Description

This Flavorful Cowboy Butter Chicken recipe elevates classic chicken breasts with a rich, tangy, and aromatic cowboy butter sauce featuring fresh garlic, Dijon mustard, lemon, and fresh herbs. Perfectly pan-seared for juicy, golden results, this dish is both quick to prepare and packed with bold flavors, making it a standout main-course option for any meal.

Ingredients

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Cowboy Butter Sauce

6 Tbsps grass-fed butter or ghee
6 fresh garlic cloves, minced
1 small lemon, zest and juice of
2 Tbsps Dijon mustard
2 tsps Worcestershire sauce
1 Tbsp smoked paprika
1 tsp onion powder
1 tsp red pepper flakes
2 Tbsps freshly minced parsley
Sea salt and pepper, to taste

Chicken

1 1/2 lbs chicken breasts, sliced in half lengthwise
1 tsp dried thyme
1 tsp garlic powder
Sea salt and pepper, to taste

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Instructions

Make the Cowboy Butter Sauce: Melt your butter or ghee in a small saucepan over medium heat. Add in the minced garlic and sauté while whisking for 1 minute until fragrant.
Add Flavor Ingredients: Stir in the lemon zest, juice, Dijon mustard, smoked paprika, onion powder, red pepper flakes, and Worcestershire sauce. Simmer for a couple of minutes to allow the flavors to meld together, then remove from the heat and transfer to a small blender or food processor.
Blend the Sauce: Blend the sauce until smooth and emulsified. Stir in the freshly minced parsley. Set aside, making sure to reserve some sauce for basting after cooking.
Prepare the Chicken: Using a sharp knife, carefully slice your chicken breasts in half lengthwise to create thin cutlets. Pat the chicken dry with paper towels, then rub lightly with sea salt, pepper, thyme, and garlic powder.
Coat the Chicken: Drizzle a little over half of the cowboy butter sauce onto the chicken pieces, rubbing to evenly coat all sides. Set aside the remaining sauce for basting after cooking; do not contaminate this with raw chicken.
Cook the Chicken: Preheat a large, heavy-bottomed skillet over medium heat. Place the chicken pieces in the skillet and cook until golden and just cooked through, about 4 minutes per side for thin cut breasts, or until a meat thermometer reads 165°F (74°C).
Baste and Serve: Remove the cooked chicken from the pan, baste immediately with the reserved cowboy butter, and serve hot.

Notes

Do not cross-contaminate the cowboy butter that will be used for basting after cooking.
For extra flavor, allow the chicken to marinate in the sauce for up to 30 minutes before cooking.
Serve with your favorite roasted vegetables, potatoes, or over rice.
Use a meat thermometer to ensure the internal temperature of the chicken reaches at least 165°F (74°C).

Nutrition

Serving Size: 1 piece (about 1/6th of recipe)
Calories: 278
Sugar: 1g
Sodium: 560mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 27g
Cholesterol: 95mg