Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Cooked rice, pasta, or mashed potatoes, for serving (optional)
Instructions
- Season chicken pieces with salt, pepper, Italian seasoning, and smoked paprika. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
- Pour in chicken broth and heavy cream. Bring to a simmer, stirring occasionally, until the sauce slightly thickens, about 3-5 minutes.
- Return the cooked chicken to the skillet. Stir to coat the chicken with the creamy cowboy butter sauce. Simmer for another 2-3 minutes to heat through.
- Stir in fresh parsley. Serve the Creamy Cowboy Butter Chicken immediately over rice, pasta, or mashed potatoes. Garnish with extra parsley, if desired.
Notes
For extra flavor, marinate the chicken in Italian dressing for 30 minutes before cooking. You can adjust the amount of red pepper flakes to control the spiciness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Serve with a side of steamed green beans or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 180mg