Cowboy Butter Chicken with Creamy Mashed Potatoes & Broccolini

Juicy pan-seared chicken bathed in a punchy garlic-herb “cowboy butter” sauce, served over ultra-creamy mashed potatoes with crisp-tender broccolini.

Ingredients

• 4 chicken breasts (about 180–220g / 6–8 oz each), pounded to even thickness
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 1 tsp black pepper, divided
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 2 tbsp olive oil
• 900g / 2 lb potatoes, peeled and cut into 3 cm / 1.25" chunks
• 4 tbsp unsalted butter
• 1/2 cup milk (or more as needed)
• 1/4 cup sour cream
• 1/2 tsp salt
• Black pepper, to taste
• 2 bunches broccolini (about 350–450g / 12–16 oz), ends trimmed
• 1 tbsp olive oil
• 1/4 tsp salt
• Black pepper, to taste
• 1 tbsp lemon juice (about 1/2 lemon)
• 6 tbsp unsalted butter
• 4 garlic cloves, finely minced
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice (about 1/2 lemon)
• 1 tsp honey (optional, for balance)
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (adjust to taste)
• 2 tbsp chopped parsley
• 1 tbsp chopped chives (or more parsley if you don’t have chives)
• 2 tbsp chicken stock (or water)
• 1–2 tsp hot sauce (optional, to taste)

Method

• 1

  Step 1: Get the potatoes going

  Add potatoes to a large pot, cover with cold water by 2.5 cm / 1" and add 1 tsp salt. Bring to a boil, then reduce to a lively simmer and cook until very tender (a knife slides through with no resistance), 15–20 minutes.

• 2

  Step 2: Season the chicken

  Pat chicken dry. Season both sides with 1/2 tsp salt, 1/2 tsp pepper, smoked paprika, and onion powder.

• 3

  Step 3: Sear the chicken

  Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until deep golden, 5–6 minutes on the first side. Flip and cook 4–6 minutes more, or until the thickest part reaches 68–70°C / 155–158°F (it will finish cooking in the sauce). Transfer to a plate.

• 4

  Step 4: Make the cowboy butter

  Lower heat to medium. Add butter to the same skillet and let it melt, scraping up the browned bits. Add garlic and cook until fragrant, 30–45 seconds (don’t let it brown). Stir in Dijon, lemon juice, honey (if using), smoked paprika, chili flakes, and chicken stock. Simmer 1 minute until glossy.

• 5

  Step 5: Finish chicken in sauce

  Return chicken (and any juices) to the skillet. Spoon sauce over and simmer gently 2–4 minutes, turning once, until chicken reaches 74°C / 165°F and the sauce lightly thickens. Turn off heat. Stir in parsley, chives, and hot sauce (if using). Taste and adjust lemon/salt/chili.

• 6

  Step 6: Mash the potatoes

  Drain potatoes well, return to the hot pot, and shake over low heat for 30 seconds to drive off excess water (this makes them fluffier). Add butter and mash until melted. Stir in milk and sour cream until creamy and smooth; add a splash more milk if needed. Season with 1/2 tsp salt and pepper to taste.

• 7

  Step 7: Cook the broccolini

  Toss broccolini with olive oil, salt, and pepper. In a skillet over medium-high heat, cook 3–5 minutes, turning, until bright green with light char and crisp-tender stems. Add 2 tbsp water, cover 45–60 seconds to steam-finish. Remove from heat and toss with lemon juice.

• 8

  Step 8: Serve

  Spoon mashed potatoes onto plates. Top with chicken and generously drizzle over the cowboy butter sauce. Add broccolini on the side, and finish with extra herbs and a squeeze of lemon if you like.

Tips

• **Chicken thighs option:** Use boneless skinless thighs; sear 4–5 minutes per side, then simmer in sauce until 74°C / 165°F.
• **Sauce consistency:** If you want it looser, add an extra splash of stock/water. For thicker, simmer 1–2 minutes longer before adding herbs.
• **Heat level:** Cowboy butter should be zippy. Start with 1/4 tsp chili flakes and add hot sauce at the end to dial it in.
• **Mash shortcuts:** For extra-luxury mash, replace some milk with warm cream (if you have it). Don’t overmix—stop once smooth and creamy.
• **Broccolini alternatives:** Asparagus or green beans cook similarly; aim for bright green and crisp-tender.
• **Make-ahead/storage:** Mashed potatoes keep 3 days (reheat with a splash of milk). Chicken keeps 3 days; rewarm gently on low with a splash of water to loosen the sauce.
• **What to serve with it:** A simple green salad or corn on the cob pairs perfectly with the buttery, tangy sauce.

Nutrition (per serving, estimate)