Description
Delicious boneless, skinless chicken thighs cooked in a flavorful cowboy butter sauce.
Ingredients
Scale
- 4 pieces boneless, skinless chicken thighs or breasts
- 4 tablespoons unsalted butter
- 3 cloves fresh garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1/4 cup flat-leaf parsley, chopped
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Instructions
- Pat your chicken thighs (or breasts) thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Heat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of olive oil. Once the oil shimmers, carefully place the chicken thighs in the skillet, ensuring not to overcrowd the pan. Sear for 4-6 minutes per side, until a deep golden-brown crust forms. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium-low. To the same skillet, add the unsalted butter. Once melted, stir in the minced garlic, chopped fresh rosemary, and fresh thyme. Sauté for about 1-2 minutes until fragrant.
- Stir in the smoked paprika, cayenne pepper, Worcestershire sauce, and Dijon mustard. Cook for another minute, allowing the spices to bloom.
- Pour in the chicken broth, followed by a splash of apple cider vinegar or lemon juice. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes.
- Return the seared chicken thighs to the skillet, nestling them into the cowboy butter sauce. Spoon the sauce generously over the chicken. Cover the skillet and let the chicken finish cooking for another 8-12 minutes, or until an internal temperature of 165°F (74°C) is reached.
- Once cooked, remove the skillet from the heat. Transfer the chicken to a cutting board and let it rest for 5 minutes. Stir in the fresh chopped parsley into the remaining cowboy butter sauce.
- Slice the chicken, if desired, or serve whole. Spoon the cowboy butter sauce over the chicken and serve immediately.
Notes
- For best results, use fresh herbs for a vibrant flavor.
- This dish pairs well with rice or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg