Rustic Cowboy Butter Chicken Dinner (Print Version)

Whip up a flavorful Cowboy Butter Chicken dinner. Tender chicken in a rich, herby butter sauce, perfect for a hearty weeknight meal. So easy, so good!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy

# Ingredients:

→ Chicken & Dairy Base

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 cup heavy cream
03 - 1/2 cup chicken broth

→ Cowboy Butter Spices

04 - 1/2 cup unsalted butter
05 - 4 cloves garlic, minced
06 - 1 tsp smoked paprika
07 - 1/4 tsp cayenne pepper
08 - Salt and freshly ground black pepper to taste

→ Fresh Herbs & Aromatics

09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh chives, chopped

→ Finishing Touches

11 - 1 tbsp fresh lemon juice
12 - 1 tbsp olive oil for searing

# Instructions:

01 - First things first, pat those chicken thighs dry with a paper towel. This is crucial for getting a good sear, trust me on this! Then, season them generously with salt and black pepper. I usually do this right on the cutting board, making a bit of a mess, but hey, that's my kitchen. You want to see that seasoning clinging to every bit of chicken, getting ready for its big moment in the pan for your Cowboy Butter Chicken.
02 - Heat a large skillet over medium-high heat with a drizzle of olive oil. Once it's shimmering, carefully place the seasoned chicken thighs in the pan. Don't crowd them, please! Sear for about 4-5 minutes per side, until they're beautifully golden brown and crispy. I always get excited at this stage, the smell is just incredible. This step builds flavor, so don't rush it for your Cowboy Butter Chicken!
03 - Remove the seared chicken from the skillet and set it aside. Now, reduce the heat to medium. Add the butter to the pan, letting it melt and bubble. Stir in the minced garlic, smoked paprika, and a tiny pinch of cayenne. Let it cook for just about a minute until fragrant. Oh, the smell of garlic and butter, honestly, it's heavenly and the start of our Cowboy Butter Chicken magic! Don't let the garlic burn, or it gets bitter, a mistake I've made too many times.
04 - Pour in the chicken broth and heavy cream, stirring everything together until it's smooth and slightly thickened. Bring it to a gentle simmer, letting those flavors meld. This is where the sauce for our Cowboy Butter Chicken really comes alive, absorbing all those fantastic spices. I usually give it a little taste here to check for seasoning, adding a bit more salt or pepper if it feels like it needs a hug.
05 - Carefully nestle the seared chicken thighs back into the skillet, spooning that incredible Cowboy Butter sauce over them. Reduce the heat to low, cover the skillet, and let it simmer for another 10-15 minutes, or until the chicken is cooked through and tender. You want an internal temperature of 165°F (74°C). This slow simmer ensures the chicken absorbs all that rich, herby goodness, making your Cowboy Butter Chicken incredibly juicy.
06 - Just before serving, stir in the fresh parsley and chives. Give it a final squeeze of fresh lemon juice. That little burst of citrus cuts through the richness beautifully, brightening up the whole dish. I usually taste it one last time, maybe adding a bit more fresh herbs if I'm feeling extra. Serve your Rustic Cowboy Butter Chicken hot, with plenty of that amazing sauce spooned over top!

# Notes:

01 - Don't overcrowd your pan when searing the chicken; it won't brown properly, a lesson I learned the hard way.
02 - Always pat your chicken dry before seasoning – it makes a huge difference in achieving that golden crust for your Cowboy Butter Chicken.
03 - Fresh herbs are a game-changer for this Cowboy Butter Chicken; dried just don't give the same vibrant flavor.
04 - Bloom your smoked paprika and cayenne in the butter for a minute to really bring out their flavor before adding liquids for your Cowboy Butter Chicken.

# Equipment Needed:

01 - Large skillet
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650
Total Fat: 55g
Total Carbohydrate: 8g
Protein: 35g

Back