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.