Description
The ultimate 30-minute dinner that’ll have everyone licking their plates clean! This cowboy butter sauce is so good you’ll want to put it on everything.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs or 900g)
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- ½ cup (115g) unsalted butter
- 6 cloves garlic, minced (about 2 tbsp)
- 2 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, minced
- ½ tsp red pepper flakes (adjust to taste)
- ½ tsp smoked paprika
- 1 tbsp Dijon mustard
- 2 tbsp honey
Instructions
- Season chicken breasts with 1½ teaspoons salt and black pepper on both sides. Let rest at room temperature for 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts presentation side down and cook undisturbed for 5-6 minutes until golden. Flip and cook 4-5 minutes more until nearly cooked through (around 155°F). Transfer to a plate and tent with foil.
- Reduce heat to medium. Add butter to the skillet and melt, scraping up browned bits from chicken. When butter begins to foam, add garlic and cook 30-45 seconds until fragrant.
- Add lemon juice, all herbs, red pepper flakes, and smoked paprika. Stir to combine, then whisk in Dijon mustard, honey, and remaining ½ teaspoon salt.
- Return chicken and accumulated juices to the skillet. Reduce heat to medium-low and spoon the sauce over chicken for 2-3 minutes until chicken reaches 165°F.
- Serve immediately with extra sauce spooned over top and fresh herbs for garnish if desired.