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Creamy Cowboy Butter Chicken served with rice on a rustic table

Creamy Cowboy Butter Chicken

A creamy, buttery chicken dish that's quick to prepare, perfect for weeknights or family dinners, and requires minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breasts Use boneless, skinless
  • 1/2 cup unsalted butter For a creamy base
  • 4 cloves garlic, minced Adds flavor
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp paprika For color and flavor
  • 1 cup chicken broth Use low sodium if preferred
  • 1 cup heavy cream For creaminess
  • to taste Salt and pepper Adjust for personal preference
  • Fresh parsley for garnish Chopped, for serving
  • Cooked rice or pasta for serving Choose your favorite starch

Method
 

Cooking Instructions
  1. In a large skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Season the chicken breasts with salt, pepper, thyme, oregano, and paprika.
  4. Add the chicken to the skillet and cook until browned on both sides, about 5-7 minutes per side.
  5. Pour in the chicken broth, cover, and let simmer for about 15 minutes until the chicken is cooked through.
  6. Remove the chicken and set aside.
  7. Stir in the heavy cream and bring to a gentle simmer.
  8. Return the chicken to the skillet and coat with the sauce.
  9. Serve the chicken over rice or pasta, garnished with fresh parsley.

Notes

This dish keeps well in the fridge for 3-4 days. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove.