Cowboy Butter Chicken Skillet
30 min4 servings
Pan-seared chicken breasts in a tangy butter sauce with mustard, horseradish, and fresh herbs.
| prepPreheat skillet over medium-high heat | |||||
| 2 tbsp extra-virgin olive oil | Heat oil, sear chicken 7–8 min per side | Simmer, return chicken, cook to 165°F / 74°C | Serve chicken with sauce, garnish with chives | ||
| 4 boneless, skinless chicken breasts (6–8 oz each) | |||||
| 1/2 tsp kosher salt (for searing) | |||||
| 1/2 tsp freshly ground black pepper (for searing) | |||||
| 115 g unsalted butter | Melt butter, cook shallot & garlic 2 min | Whisk in broth, mustard, horseradish & paprika | Whisk in chives, parsley, thyme, salt & pepper | ||
| 1 medium shallot, finely chopped | |||||
| 5 garlic cloves, finely chopped | |||||
| 120 ml low-sodium chicken broth (or more) | |||||
| 4 tsp Dijon mustard | |||||
| 1 tbsp horseradish | |||||
| 1 tsp smoked paprika | |||||
| 3 tbsp thinly sliced fresh chives, plus more for serving | |||||
| 2 tbsp finely chopped fresh parsley | |||||
| 2 tsp finely chopped fresh thyme | |||||
| 1/2 tsp kosher salt (for sauce) | |||||
| 1/2 tsp freshly ground black pepper (for sauce) | |||||
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