Cowboy Butter Chicken, juicy seared chicken coated in zesty garlic butter sauce with lemon, Dijon, and herbs.

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 tbsp olive oil

1 tbsp butter

4 tbsp unsalted butter, melted

2 cloves garlic, minced

1 tbsp Dijon mustard

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley, chopped

½ tsp crushed red pepper flakes

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

½ tsp honey (optional)

Lemon wedges and parsley for garnish

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1. Season chicken with salt and pepper. Heat oil and butter in skillet; sear 5–6 minutes per side until golden and cooked through.

2. In a bowl, whisk melted butter, garlic, mustard, lemon juice, zest, parsley, chili flakes, paprika, salt, pepper, and honey.

3. Return chicken to skillet; pour sauce over and simmer 2–3 minutes while spooning sauce over chicken.

4. Serve with extra sauce, parsley, and lemon wedges.

Use thighs for a juicier texture.

Add a splash of white wine for depth.

Serve with roasted potatoes, rice, or vegetables.