Ingredients
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2 lbs boneless, skinless chicken breasts or thighs
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2 tablespoons olive oil
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½ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon garlic powder
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½ teaspoon onion powder
Cowboy Butter Sauce:
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6 tablespoons unsalted butter
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4 cloves garlic, minced
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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1 teaspoon chili flakes (adjust to taste)
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1 tablespoon fresh parsley, chopped
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1 teaspoon fresh thyme or dried thyme
Instructions
Pat the chicken dry with paper towels. Season both sides with salt, black pepper, paprika, garlic powder, and onion powder.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden brown and nearly cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add butter to the skillet and let it melt. Stir in garlic and cook for 30 seconds until fragrant. Add Dijon mustard, lemon juice, chili flakes, parsley, and thyme. Stir until well combined.
Return the chicken to the skillet and spoon the cowboy butter sauce over the top. Simmer for 5–7 minutes until chicken is fully cooked and coated in the sauce.
Remove from heat and let rest for 5 minutes before serving. Spoon extra sauce over the chicken.
Notes
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Chicken thighs stay extra juicy, but breasts work well.
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Do not burn the garlic—lower heat before adding butter.
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Sauce thickens slightly as it cools.
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Use fresh herbs for best flavor.