@blackskullsreaper: Creamy Cowboy Butter Chicken Potatoes Ingredients: 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces 1 1/2 lbs Yukon Gold potatoes, halved or quartered if large 1 tablespoon olive oil 2 tablespoons butter 1 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme For the Cowboy Butter Cream Sauce: 4 tablespoons butter 4 cloves garlic, minced 1 teaspoon Dijon mustard 1 tablespoon lemon juice 1/2 teaspoon lemon zest 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon paprika 1/2 teaspoon dried parsley 1 cup chicken broth 3/4 cup heavy cream 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions: 1. Place the potatoes in a pot of salted water and bring to a boil. Cook for 8 to 10 minutes, just until slightly tender but not falling apart. Drain well and let them steam dry for a few minutes. 2. Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, smoked paprika, garlic powder, onion powder, and thyme. 3. Heat the olive oil and 2 tablespoons butter in a large deep skillet over medium-high heat. Add the potatoes cut side down and cook for 6 to 8 minutes, turning occasionally, until golden brown with crisp edges. Transfer to a plate. 4. In the same skillet, add the seasoned chicken in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until browned on the outside and cooked through. Transfer to the plate with the potatoes. 5. Lower the heat to medium. Add the 4 tablespoons butter to the skillet. Stir in the minced garlic and cook for about 30 seconds. 6. Add the Dijon mustard, lemon juice, lemon zest, red pepper flakes, paprika, dried parsley, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir for a few seconds until fragrant. 7. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Let it simmer for 2 minutes. 8. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan and stir until the sauce thickens into a creamy buttery sauce with visible garlic and seasoning flecks. 9. Return the chicken and potatoes to the skillet. Toss gently until everything is coated and the sauce settles around the chicken and potatoes. 10. Let it simmer for 2 to 3 more minutes so the flavors come together. Finish with chopped fresh parsley and serve. Cooking Time: 40 minutes | Servings: 4 | Calories: 690 per serving

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2026-10-21 22:08:23

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