Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the breasts in a single layer.
- Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 30–60 seconds, just until fragrant; do not let it brown.
- Stir in the parsley, chives, thyme, smoked paprika, cayenne (if using), and a pinch of salt and pepper. Remove the pan from the heat.
- Place the chicken breasts in the prepared baking dish. Season both sides with salt and pepper.
- Pour the cowboy butter over the chicken, spooning it so each breast is well coated.
Cooking
- Bake for 25–30 minutes, or until the thickest part of the breast reaches 165°F (74°C) on an instant-read thermometer.
- Remove the dish from the oven and let the chicken rest for 5 minutes. Serve with lemon wedges to brighten the sauce.
Nutrition
Notes
Best served with sides that soak up the buttery sauce, such as mashed potatoes, steamed rice, or roasted vegetables. For storage, refrigerate leftovers in an airtight container within two hours, for up to 3–4 days. Can be frozen for up to 3 months.