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Cowboy Butter Chicken

Cowboy Butter Chicken
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Tender pan-seared chicken smothered in rich, zesty cowboy butter sauce with herbs, garlic, and lemon. Bold flavors ready in 20 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (1 stick) butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice

Instructions

  1. Pat chicken breasts dry and season both sides with paprika, salt, and black pepper.
  2. Heat olive oil in large skillet over medium-high heat until shimmering.
  3. Add chicken breasts and cook for 5-7 minutes without moving until golden brown.
  4. Flip chicken and cook for another 5-7 minutes until internal temperature reaches 165°F. Remove and set aside.
  5. Reduce heat to medium-low. Add butter to skillet and let melt, scraping up browned bits.
  6. Add minced garlic, parsley, thyme, rosemary, red pepper flakes, and lemon zest to butter. Cook for 1-2 minutes, stirring constantly to prevent burning.
  7. Remove skillet from heat and stir in lemon juice.
  8. Return chicken to skillet and spoon cowboy butter sauce over the top, turning to coat.
  9. Serve immediately with extra sauce spooned over chicken.

Notes

  • Pat chicken completely dry for best golden-brown crust. Pound thick breasts to even thickness for uniform cooking.
  • Use fresh herbs for best flavor. Watch garlic carefully in step 6 to prevent burning and bitterness.
  • Chicken thighs work wonderfully too. Cook to 175°F for most tender results.

Nutrition

Find it online: https://www.benefitiany.com/cowboy-butter-chicken/