Cowboy Butter Chicken
A simple baked chicken breast dressed in a flavorful compound butter of garlic and fresh herbs with a bright squeeze of lemon.
Ingredients
For the Cowboy Butter
- 1/2 cup unsalted butter You can use salted butter; reduce added salt accordingly.
- 4 cloves garlic, minced Alternatively, use 1–1.5 tsp garlic paste.
- 1 tablespoon fresh parsley, chopped Flat-leaf preferred.
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh thyme leaves, chopped Or use 1 tsp dried thyme.
- 1/2 teaspoon paprika Can be smoked or sweet.
- Salt and pepper to taste Freshly ground black pepper preferred.
- Juice of 1 lemon about 1–2 tablespoons For serving, thin lemon slices can be added on top.
For the Chicken
- 4 pieces boneless, skinless chicken breasts Total weight around 1.5–2 lb.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook, stirring, for 30–60 seconds until fragrant (do not brown).
- Stir in parsley, chives, thyme, paprika, and a pinch of salt and pepper. Cook for 2–3 minutes to let the flavors meld, then remove from heat.
Cooking
- Arrange the chicken breasts in a single layer in a baking dish. Pour the warm cowboy butter evenly over the chicken, ensuring each breast is coated.
- Squeeze the lemon juice over everything. Add thin lemon slices on top if desired.
- Bake for 25–30 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of a breast. Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Serve hot, spooning any pooled butter sauce over the chicken. Reserve extra sauce for drizzling.
Notes
Best served with creamy mashed potatoes, roasted vegetables, or a crisp green salad. For a weeknight bowl, slice the chicken over rice or garlic mashed cauliflower and drizzle with sauce.