Can I make this recipe ahead of time?

Yes. I often prep the chicken in the morning and refrigerate it on a plate covered with plastic. Finish the sauce and sear just before dinner to keep things fresh.

Can I use bone-in chicken?

You can. If you use bone-in pieces, brown them longer and finish in the oven at 375°F until they reach 165°F (74°C). The sauce will take a bit longer to saturate the meat.

Is there a non-dairy option?

Yes. Use a combination of olive oil and a non-dairy cream like coconut cream. The flavor will be different but still rich. Add lemon to brighten the dish.

The red pepper flakes add a gentle heat that you can adjust. I usually add a teaspoon but use less for little ones. The Dijon and paprika add warm flavor without overwhelming heat.

Can I make this for guests?

Absolutely. It looks and tastes like a restaurant dish but comes together quickly. Serve it with a simple salad and crusty bread, and you have a lovely, low-stress dinner.

Easy Cowboy Butter Chicken 2026 Cook That Dish

Description

A comforting one-pan chicken dish with a rich, buttery sauce that’s perfect for busy weeknights.

Ingredients

4 boneless, skinless chicken breasts (cut into cutlets or even-sized pieces)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked or sweet paprika
1 tablespoon olive oil
1/2 cup unsalted butter
4 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon red pepper flakes (or to taste)
1 tablespoon fresh parsley, chopped (plus more for garnish)
1 teaspoon fresh dill or chives, chopped (optional)
Juice of 1 lemon (about 2 tablespoons)
1/2 cup chicken broth
1/2 cup heavy cream
Grated Parmesan cheese to taste (optional, for extra richness)

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Instructions

Pat the chicken breasts dry and cut them into cutlets or even pieces. Season with salt, pepper, and paprika.
Heat olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown. Transfer chicken to a plate.
Reduce heat and add butter to the same skillet, scraping up browned bits. Add garlic and cook for 1-2 minutes.
Whisk in Dijon mustard, red pepper flakes, parsley, chives (if using), and lemon juice until smooth.
Pour in chicken broth and heavy cream, stirring well and simmering for 2-3 minutes until thickened.
If using, stir in Parmesan until melted. Return chicken to the skillet and cover, cooking for 8-10 minutes until the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning as needed. Garnish with parsley before serving.

Notes

Use the freshest garlic for better aroma. Swap half-and-half for a lighter version. Try smoked paprika for extra flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Skillet
Cuisine: American