Skillet Chicken with Garlic Herb Cowboy Butter (Print-Friendly Version)
Chicken breasts are cooked through and coated with a garlic, Dijon and herb butter. This is a chicken main course without the cream or pasta used in the linguine recipes.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste
04 - 1 tablespoon olive oil
05 - 6 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon chopped fresh chives (optional)
12 - 1/2 teaspoon onion powder
# How to Make It:
01 - Pat chicken dry and season with salt and pepper. Pound unusually thick areas gently to an even thickness.
02 - Heat olive oil in a wide skillet. Cook chicken in batches if needed, turning until thick centers reach 165°F; lower heat if the exterior browns too fast. Transfer to a clean plate.
03 - Reduce heat and let an overheated skillet cool slightly. Melt butter and stir in garlic briefly without browning it.
04 - Stir in Dijon, paprika, onion powder, parsley and optional pepper flakes and chives.
05 - Return cooked chicken with any clean resting juices and spoon the butter over it. Warm gently for a minute or two and serve with separately prepared sides.
# Extra Suggestions:
01 - Breast thickness varies substantially. An even shape cooks more predictably, but temperature still decides when the chicken is ready. Check the thickest portion rather than cutting only a thin edge. A browned surface does not establish doneness.
02 - Reduce the heat before butter and garlic enter the skillet. If the pan is smoking, take it off the burner briefly. Stir garlic only until fragrant, then add the remaining sauce ingredients. Bitter blackened garlic cannot be repaired by adding more butter.
03 - No. This version uses six tablespoons of butter with Dijon and herbs and is served directly over chicken. The separate linguine guides have their own quantities and method. Do not add pasta or cream without developing a different sauce balance.
04 - Chop parsley and optional chives before cooking the chicken so the finishing step is quick. Keep them on a clean board away from raw poultry. Set out the Dijon and spices in a small bowl so the garlic does not overcook while you measure.