Description
This creamy cowboy butter chicken is a flavor-packed skillet dinner made with juicy chicken thighs seared to perfection, then simmered in a rich, buttery sauce with garlic, Dijon, lemon, and a hint of heat. It’s easy enough for weeknights but impressive enough for guests. Serve it over mashed potatoes, rice, or with crusty bread to soak up every drop.
Ingredients
6 boneless skinless chicken thighs
2 tablespoons olive oil
4 tablespoons salted butter
4 cloves garlic minced
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons fresh parsley chopped
salt and pepper to taste
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear for 5–6 minutes on each side until golden and cooked through. Remove and set aside.
2. Reduce heat to medium. Add butter to the skillet and melt it, scraping up the browned bits. Add garlic, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
3. Whisk in Dijon mustard, lemon zest, and lemon juice. Simmer for 1–2 minutes to combine flavors.
4. Add chicken broth, bring to a simmer, and stir in heavy cream. Mix until the sauce is smooth.
5. Return chicken to the skillet. Spoon sauce over the top and simmer for 3–5 minutes more.
6. Garnish with chopped parsley. Serve hot with your favorite side.
Notes
Let the chicken rest before slicing to retain juiciness.
Use freshly squeezed lemon juice for the best flavor contrast.
Add extra broth or cream if reheating to keep the sauce silky.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 1g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 165mg