Cowboy Butter Chicken (Print version)
Juicy skillet chicken in a garlicky cowboy butter sauce with lemon, Dijon, herbs, and a little smoky heat.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into 4 thin cutlets
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon smoked paprika
05 -
1 tablespoon olive oil
For the cowboy butter sauce
06 -
6 tablespoons (85 g) unsalted butter, divided
07 -
1 small shallot, finely chopped
08 -
5 cloves garlic, minced
09 -
1/2 cup (120 ml) low-sodium chicken broth, plus more as needed
10 -
2 tablespoons Dijon mustard
11 -
1 tablespoon fresh lemon juice
12 -
1 teaspoon prepared horseradish
13 -
1/4 teaspoon red pepper flakes, or more to taste
14 -
2 tablespoons chopped fresh parsley
15 -
2 tablespoons sliced fresh chives
16 -
1 teaspoon fresh thyme leaves
# Instructions:
01 -
Pat the chicken cutlets dry. Season both sides with 3/4 teaspoon salt, black pepper, and smoked paprika.
02 -
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden, then transfer to a plate. It does not need to be fully cooked yet.
03 -
Reduce the heat to medium. Add 2 tablespoons butter, the shallot, and the garlic. Cook for 1-2 minutes, stirring often, until fragrant but not browned.
04 -
Whisk in the chicken broth, Dijon, lemon juice, horseradish, red pepper flakes, and remaining 1/4 teaspoon salt. Add the remaining 4 tablespoons butter and whisk until the sauce looks glossy.
05 -
Return the chicken and any plate juices to the skillet. Simmer gently for 5-7 minutes, spooning sauce over the top, until the thickest part reaches 165°F.
06 -
Stir in parsley, chives, and thyme. Add a splash of broth if the sauce is too thick, then spoon the cowboy butter sauce over the chicken and serve warm.
# Good to know:
01 -
Best served hot while the sauce is glossy.
02 -
Use thin chicken cutlets for even cooking.
03 -
Add extra broth if the sauce reduces too much.