I love this creamy cowboy butter chicken because it feels indulgent but is still simple enough for a weeknight dinner. I make it with tender chicken breasts simmered in a rich, buttery, lightly spiced cream sauce that tastes bold, comforting, and satisfying without being complicated.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together in one pan and delivers big flavor with minimal effort. I like how the cowboy butter–style seasoning adds a savory, slightly garlicky kick, while the cream keeps everything smooth and comforting. I also appreciate how easy it is to adapt for dairy-free diets or different spice levels.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pieces chicken breast, skinless and boneless
2 tablespoons butter, vegan butter, or olive oil
1 cup heavy cream or coconut milk for dairy-free
3 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon chili flakes (optional)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt to taste
Black pepper to taste
1 tablespoon chopped fresh parsley (optional)
Directions
I start by seasoning the chicken breasts with salt and black pepper on both sides. I heat the butter or oil in a large skillet over medium heat and cook the chicken for about 5–6 minutes per side, until golden and fully cooked. I remove the chicken from the pan and set it aside.
In the same skillet, I lower the heat slightly and add the garlic, paprika, chili flakes, and Dijon mustard, stirring for about 30 seconds until fragrant. I pour in the cream or coconut milk and add the lemon juice, stirring gently until the sauce thickens slightly.
I return the chicken to the skillet and let it simmer in the sauce for 3–5 minutes, spooning the sauce over the chicken so it absorbs all the flavor. I finish with chopped parsley before serving.
Servings And Timing
I usually make this recipe for 2 servings.
Prep time: about 10 minutes
Cook time: about 20 minutes
Total time: about 30 minutes
Variations
I sometimes add mushrooms or spinach to the sauce for extra texture and nutrients. When I want more heat, I increase the chili flakes or add a dash of hot sauce. I also like using chicken thighs instead of breasts for an even juicier result.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat, adding a splash of cream or water to loosen the sauce if needed.
FAQs
Can I Make This Recipe Dairy-Free?
I make it dairy-free by using coconut milk and olive oil or vegan butter, and it still turns out creamy and flavorful.
What Can I Serve With Creamy Cowboy Butter Chicken?
I like serving it with rice, mashed potatoes, or pasta to soak up the sauce, along with a simple green vegetable.
Can I Use Chicken Thighs Instead Of Breasts?
I often use boneless, skinless chicken thighs, and they work perfectly with the same cooking method.
How Do I Know The Chicken Is Fully Cooked?
I make sure the chicken reaches an internal temperature of 165°F and is no longer pink in the center.
Can I Freeze This Dish?
I usually avoid freezing it because cream-based sauces can change texture, but it can be frozen if needed and reheated gently.
Conclusion
I keep coming back to this creamy cowboy butter chicken because it is comforting, flavorful, and easy to prepare. I like how it feels special without requiring complicated steps, making it a reliable recipe whenever I want a rich and satisfying meal.
Creamy Cowboy Butter Chicken features tender chicken breasts simmered in a rich, garlicky cream sauce with Dijon mustard, paprika, and a hint of lemon. This one-pan meal is bold, comforting, and quick enough for weeknight dinners.
Ingredients
2 pieces chicken breast, skinless and boneless
2 tablespoons butter, vegan butter, or olive oil
1 cup heavy cream or coconut milk
3 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon chili flakes (optional)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt to taste
Black pepper to taste
1 tablespoon chopped fresh parsley (optional)
Instructions
Season chicken breasts with salt and pepper on both sides.
Heat butter or oil in a large skillet over medium heat. Cook chicken for 5–6 minutes per side, or until golden and fully cooked. Remove and set aside.
In the same skillet, reduce heat and add garlic, paprika, chili flakes, and Dijon mustard. Stir for about 30 seconds until fragrant.
Pour in cream or coconut milk and lemon juice. Stir until the sauce thickens slightly.
Return chicken to the skillet and simmer for 3–5 minutes, spooning sauce over the chicken.
Garnish with chopped parsley and serve warm.
Notes
Use chicken thighs instead of breasts for a juicier texture.
Add mushrooms or spinach to the sauce for extra veggies.
Adjust chili flakes or add hot sauce for more heat.
Dairy-free option: use coconut milk and olive oil or vegan butter.
Serve with rice, mashed potatoes, or pasta for a full meal.
