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Overhead shot of a chicken breast topped with melted butter, minced garlic, parsley, and thyme, with lemon juice drizzled on top.

Cowboy Butter Chicken

Pan-seared chicken breasts are coated in a garlic butter sauce with parsley, thyme, and lemon juice for a quick 45-minute meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts Opt for fresh, premium chicken to achieve optimal results.
  • 1/2 cup unsalted butter Split into two equal halves.
  • 4 cloves garlic, minced Brings depth to the buttery sauce.
  • 1 tablespoon fresh parsley, chopped Used for garnish and taste.
  • 1 tablespoon fresh thyme, chopped Provides an aromatic note.
  • 1 tablespoon lemon juice Adds a bright, tangy element.
  • salt and pepper Used to season the chicken.

Instructions
 

  • Season Chicken Breasts:

    Using a paper towel, dry the chicken breasts thoroughly, then season each side generously with salt and pepper.

  • Sear Chicken Breasts:

    In a large skillet over medium-high heat, melt half the butter. Place the chicken breasts in the skillet and cook for 5-7 minutes per side until golden and fully cooked. Transfer the chicken to a plate and set aside.

  • Sauté Garlic in Butter:

    To the same skillet, add the remaining butter and the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant.

  • Add Herbs and Lemon:

    Mix in the chopped parsley, thyme, and lemon juice.

  • Simmer Chicken in Sauce:

    Return the chicken to the skillet, spooning the garlic butter sauce liberally over the pieces. Let the chicken simmer for a few minutes to absorb the flavors.

  • Serve Cowboy Butter Chicken:

    Serve the Cowboy Butter Chicken hot, with extra parsley if desired. Accompany with rice, pasta, or vegetables for a full meal.
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