Description
Juicy seared chicken breasts simmered in a creamy “cowboy butter” sauce with garlic, lemon, Dijon, herbs, and a touch of heat. One skillet, big flavor, weeknight-friendly.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (smoked or sweet)
1 tablespoon olive oil (for searing)
1/2 cup unsalted butter (softened)
4 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon red pepper flakes (adjust to taste)
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1 teaspoon fresh dill, chopped (optional but recommended)
Juice of 1 lemon (about 2 tablespoons)
1/2 cup chicken broth (or water)
1/2 cup heavy cream
Instructions
1. Pat chicken breasts dry. Season both sides with salt, pepper, and paprika.
2. Heat a large skillet over medium-high heat. Add olive oil. Sear chicken 4–5 minutes per side until golden. Remove to a plate.
3. Reduce heat to medium. Add butter to the same skillet. Once melted, stir in minced garlic and cook 1–2 minutes until fragrant.
4. Stir in Dijon mustard, red pepper flakes, parsley, and dill until combined.
5. Pour in lemon juice, chicken broth, and heavy cream. Stir until smooth. Simmer 2–3 minutes.
6. Return chicken to skillet, spooning sauce over the top. Cover and cook 8–10 minutes, or until chicken reaches 165°F (74°C).
7. Remove from heat. Garnish with extra parsley and serve hot.
Notes
For extra juicy results, lightly pound thick chicken breasts to an even thickness before searing.
Prefer mild? Reduce red pepper flakes to 1/4 teaspoon or omit.
Want extra sauce? Double the sauce ingredients for drizzling over rice, potatoes, or veggies.
Swap options: Half-and-half can replace heavy cream for a lighter sauce (it will be slightly thinner).
Storage: Refrigerate leftovers up to 3 days. Reheat gently over low heat; add a splash of broth if sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Recipes
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 185mg