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Baste the chicken with the remaining cowboy butter and serve.
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Flavorful Cowboy Butter Chicken
Saddle up for SUPER flavorful and protein-packed Cowboy Butter Chicken!
If you cook a lot of chicken for your family & meal prep (like I do), then it’s SO important to have a lot of different tasty recipes to keep things interesting!
With a rich and creamy sauce that’s bursting with flavor; the combination of grass-fed butter, garlic, fresh lemon, and loads of spices creates a savory and slightly sweet flavor profile that will leave you wanting more.
Packed with around 40g of protein per serving, this dish is perfect for fueling your active lifestyle…without feeling bored!
The best part? This recipe is easy to make and requires minimal prep time. Simply melt the butter, whisk in the ingredients, and simmer until smooth.
Then, rub the cowboy butter all over your chicken breasts and cook to perfection. The result is a juicy and tender chicken dish that’s sure to become a favorite in your household.
Why settle for boring chicken when you can have a flavorful and protein-packed meal that’s sure to satisfy your cravings?
Try Cowboy Butter Chicken tonight and taste for yourself!
Homemade Worcestershire Sauce:
6 servings
Ingredients:
- 6 Tbsps grass-fed butter or ghee
- 6 fresh garlic cloves, minced
- 1 small lemon, zest and juice of
- 2 Tbsps Dijon mustard
- 2 tsps Worcestershire sauce
- 1 Tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp red pepper flakes
- 2 Tbsps freshly minced parsley
- sea salt and pepper, to taste
- 1 1/2 lbs chicken breasts, sliced in half lengthwise
- 1 tsp dried thyme
- 1 tsp garlic powder
Instructions:
Melt your butter or ghee in a small saucepan over medium heat. Add in the garlic and sauté while whisking for 1 minute.
Stir in the lemon zest, juice, Dijon, paprika, onion powder, red pepper flakes, and Worcestershire. Simmer for a couple of minutes, then remove from heat and transfer to a small blender or food processor.
Blend until smooth and emulsified. Stir in the minced parsley.
Using a sharp knife, carefully slice your chicken down the middle lengthwise to create thin cut breasts.
Pat your chicken dry using paper towels then rub your chicken lightly with sea salt, pepper, thyme, and garlic powder.
Drizzle chicken with a little over half of the cowboy butter and rub to coat all sides.
Keep remaining cowboy butter untouched by your raw chicken so that you can use it to baste your cooked chicken.
Preheat a large, heavy-bottomed skillet over medium heat.
Cook the chicken until golden and cooked through. About 4 minutes per side (thin cut breasts) and a thermometer reads 165 degrees f.
Baste the chicken with the remaining cowboy butter and serve.
Enjoy!
â¤ï¸Rachel
Ingredients
- 6 Tbsps grass-fed butter or ghee
- 6 fresh garlic cloves, minced
- 1 small lemon, zest and juice of
- 2 Tbsps Dijon mustard
- 2 tsps Worcestershire sauce
- 1 Tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp red pepper flakes
- 2 Tbsps freshly minced parsley
- sea salt and pepper, to taste
- 1 1/2 lbs chicken breasts, sliced in half lengthwise
- 1 tsp dried thyme
- 1 tsp garlic powder
Instructions
- Melt your butter or ghee in a small saucepan over medium heat.
- Add in the garlic and sauté while whisking for 1 minute.
- Stir in the lemon zest, juice, Dijon, paprika, onion powder, red pepper flakes, and Worcestershire.
- Simmer for a couple of minutes, then remove from heat and transfer to a small blender or food processor.
- Blend until smooth and emulsified. Stir in the minced parsley.
- Using a sharp knife, carefully slice your chicken down the middle lengthwise to create thin cut breasts.
- Pat your chicken dry using paper towels then rub your chicken lightly with sea salt, pepper, thyme, and garlic powder.
- Drizzle chicken with a little over half of the cowboy butter and rub to coat all sides.
- Keep remaining cowboy butter untouched by your raw chicken so that you can use it to baste your cooked chicken.
- Preheat a large, heavy-bottomed skillet over medium heat.
- Cook the chicken until golden and cooked through. About 4 minutes per side (thin cut breasts) and a thermometer reads 165 degrees f.
- Baste the chicken with the remaining cowboy butter and serve.
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