Rustic Cowboy Butter Chicken: Rich & Smoky Skillet Meal (Print Version)

Cowboy Butter Chicken brings smoky, herby richness to your table. My easy skillet recipe is perfect for a weeknight comfort meal, packed with flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1/2 cup unsalted butter

→ Aromatic & Spice Blend

03 - 6 cloves fresh garlic, minced
04 - 1 tbsp smoked paprika
05 - 1 tsp red pepper flakes (or more, to taste)
06 - 1 tsp Dijon mustard
07 - Salt and freshly ground black pepper, to taste
08 - 1 tbsp olive oil (for searing)

→ Fresh Herbs & Brighteners

09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh chives, chopped
11 - 1 tbsp fresh lemon juice

# Instructions:

01 - First things first, pat those chicken thighs super dry with paper towels. Honestly, this is where I always get a little messy, but it's crucial for getting a good sear. Then, season them generously with salt and black pepper. I mean, really get in there! This step really helps build the flavor foundation for our Cowboy Butter Chicken. Don't rush it; a well-seasoned chicken is a happy chicken.
02 - Heat a large skillet, preferably cast iron, over medium-high heat with a little oil. Once it's shimmering, add your chicken thighs, skin-side down if yours have skin. Let them sear undisturbed for about 5-7 minutes until they’re beautifully golden brown and crispy. I once tried to flip them too early, and they stuck to the pan, ripping off that glorious crust. Learn from my oops moment: patience, my friend, patience!
03 - While the chicken is searing, melt your unsalted butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic, smoked paprika, red pepper flakes, Dijon mustard, fresh parsley, and chives. Oh, the smell that wafts up from this! It's absolutely intoxicating and gets everyone in my house asking, "What's cooking?!" This is the magic potion for our Cowboy Butter Chicken, making it so special.
04 - Flip the chicken thighs and pour about half of that glorious cowboy butter over them. Reduce the heat to medium-low, cover the skillet, and let them simmer gently for another 8-10 minutes, or until cooked through to an internal temperature of 165°F (74°C). I used to overcook chicken all the time, resulting in sad, dry pieces. A meat thermometer is your best friend here, honestly!
05 - Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for 5 minutes. This little break allows the juices to redistribute, making for incredibly tender chicken. While it rests, I usually drizzle the remaining cowboy butter from the pan over the chicken. It’s a little messy, but so worth it for that extra flavor burst!
06 - Before serving your Cowboy Butter Chicken, give it a final squeeze of fresh lemon juice and a sprinkle of extra fresh parsley or chives, if you're feeling fancy. The vibrant green against the golden chicken and rich butter sauce just looks incredible. The aroma of garlic and herbs is truly something else. This dish just screams comfort, and it's always a hit!

# Notes:

01 - Always pat your chicken super dry for the best sear; it makes all the difference.
02 - Leftover Cowboy Butter Chicken is best reheated gently on the stovetop to keep the sauce smooth.
03 - If you're out of fresh chives, a tiny bit of green onion can work, but use sparingly.
04 - Serve this over creamy mashed potatoes – the sauce with the potatoes is pure comfort food bliss.

# Equipment Needed:

01 - Large skillet (cast iron preferred)
02 - small saucepan
03 - cutting board
04 - meat thermometer

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 35g
Total Carbohydrate: 5g
Protein: 30g

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