Cowboy Butter Chicken is a rich, comforting dish where tender chicken breasts simmer in a buttery, garlicky sauce with herbs, lemon, and a gentle kick of heat. I love how simple it is to prepare while still tasting like something special enough for guests or a cozy weekend dinner.

Why You’ll Love This Recipe

I appreciate this recipe because the combination of butter, garlic, lemon and herbs creates a sauce that feels both indulgent and bright. I also enjoy how the paprika and red pepper flakes add warmth without overpowering the chicken. It comes together quickly, works with many sides, and can be adjusted to suit different flavor preferences.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

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

Directions

Pat the chicken breasts dry, then season them with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden. Remove and set aside.
Reduce heat to medium, add the softened butter to the skillet, and let it melt. Stir in the minced garlic and cook for 1–2 minutes.
Add Dijon mustard, red pepper flakes, parsley, and dill. Stir until combined.
Pour in the lemon juice, chicken broth, and heavy cream. Stir and let the sauce simmer for 2–3 minutes.
Return the chicken to the skillet, spooning sauce over each piece. Cover and cook for another 8–10 minutes or until the chicken reaches 165°F (74°C).
Garnish with extra parsley and serve hot with your favorite sides.

Servings And Timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Variations

Increase the red pepper flakes for a spicier version.
Use roasted garlic instead of fresh garlic for a sweeter, deeper flavor.
Replace heavy cream with half-and-half for a lighter sauce.
Add grated Parmesan to enrich the sauce with a cheesy note.
Swap chicken breasts for chicken thighs if you prefer juicier meat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat and add a splash of broth or water to loosen the sauce if needed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work very well. They stay juicy and flavorful, though they may need slightly more cooking time.

Can I make this recipe dairy-free?

Absolutely. I replace the butter with vegan butter or olive oil and use coconut milk instead of heavy cream.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made a day in advance. I reheat it slowly and then add the cooked chicken when ready to serve.

What sides pair best with this dish?

I often serve it with rice, pasta, potatoes, or roasted vegetables since they absorb the sauce beautifully.

Can I grill the chicken instead of searing it?

Yes. Grilling adds a lovely smoky flavor. I then warm the sauce separately and pour it over the grilled chicken before serving.

Conclusion

This Cowboy Butter Chicken is one of my favorite dishes when I want something rich, satisfying, and full of flavor without spending too much time in the kitchen. The buttery herb sauce transforms simple chicken into a crave-worthy meal that fits both family dinners and special occasions. I always find myself coming back to this recipe because it’s easy, flexible, and undeniably delicious.