Cowboy Butter Chicken Bites

This little skillet supper hits the sweet spot between comfort food and bold flavor. Bite-sized pieces of chicken are seared until golden, then tossed in a garlicky, lemony cowboy butter that clings to every morsel. It’s quick enough for weeknights, indulgent enough for guests, and versatile for serving on rice, pasta, or tucked into tortillas. If you like big flavor without a million steps, this one’s for you — and if you want a spicy kick comparable to other party bites, check out these Buffalo Chicken Bombs for inspiration.

Why you’ll love this dish

This recipe delivers a buttery, garlicky sauce that’s tempered with lemon and Dijon — bright and savory at the same time. It’s fast (30 minutes start to finish), uses pantry-friendly spices, and works with chicken breasts or thighs depending on whether you want lean or juicier bites. Perfect for weeknight dinners, casual gatherings, or meal-prep protein for bowls and salads.

“The sauce is everything — rich and garlicky without being greasy. My kids gobbled these up and asked for seconds.” — a reader review

You’ll also appreciate:

• Minimal equipment: one large skillet and a bowl.
• Flexible protein: breasts for a lean option, thighs for extra moisture.
• Crowd-friendly: doubles easily for a party.

The cooking process explained

Here’s what happens at a glance so you can plan timing and sides:

• Season the bite-sized chicken pieces and sear them in batches to get a good brown crust.
• Use the browned fond in the pan to build the cowboy butter — melt butter, sauté garlic, then finish with lemon and Dijon for brightness.
• Return the cooked chicken to the skillet and toss to coat, letting the sauce thicken slightly and cling to the meat.
  This keeps the chicken juicy and gives the sauce real depth from the pan drippings.

What you’ll need

• 1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces (thighs stay juicier; breasts are leaner)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 tbsp chopped fresh parsley, plus extra for garnish

Ingredient notes and substitutions:

• Swap smoked paprika for sweet paprika if you prefer less smokiness.
• If you need dairy-free, use 2 tbsp olive oil + 2 tbsp vegan butter alternative (see Tips).
• Want a shortcut? Use pre-minced garlic from a jar in a pinch. If you’re after other chicken ideas, try this collection of simple chicken breast recipes for weeknight inspiration.

Step-by-step instructions

1. Pat chicken pieces dry. Toss them in a bowl with salt, pepper, smoked paprika, and garlic powder until evenly coated.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken in a single layer, but do it in batches so pieces don’t crowd. Cook until golden brown and cooked through, about 3–4 minutes per side depending on size. Transfer cooked chicken to a plate and set aside.
4. Reduce heat to medium, add 4 tbsp unsalted butter to the same skillet. Let the butter melt and foam.
5. Stir in minced garlic and cook 30–45 seconds until fragrant.
6. Add 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1/2 tsp red pepper flakes. Stir to combine and scrape up any browned bits from the pan. Cook for about 1 minute to let flavors meld.
7. Return the cooked chicken to the skillet. Toss thoroughly so each bite is coated in the cowboy butter. Let everything simmer together for 1 more minute so the sauce slightly thickens.
8. Stir in 2 tbsp chopped fresh parsley. Taste and adjust seasoning. Garnish with extra parsley and serve immediately.

Best ways to enjoy it

This dish is flexible. Try one of these pairings:

• Serve over steamed rice or garlic mashed potatoes to soak up the cowboy butter.
• Toss with pasta and a splash of reserved pasta water for a quick butter-garlic pasta.
• Fill warm tortillas and add shredded lettuce, pickled onions, and a squeeze of lime for tacos.
• Make it a shareable appetizer with toothpicks and a side of ranch or blue cheese for dipping.

For a casual snack board, add fried cheese sticks or other finger foods; these cowboy bites pair nicely with crunchy sides like these Easy Fried String Cheese Bites.

Storage and reheating tips

• Refrigerator: Cool the chicken to room temperature, then store in an airtight container for up to 3–4 days.
• Freezer: Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat on the stovetop over low-medium heat with a splash of water, chicken stock, or additional butter to revive the sauce. Microwave in short bursts, stirring between intervals to avoid drying.
• Food safety: Don’t leave cooked chicken at room temperature for more than 2 hours (1 hour if it’s above 90°F/32°C).

Pro chef tips

• Do not overcrowd the pan. Browning is flavor. Cooking in batches ensures a golden crust.
• Use a heavy-bottomed skillet (cast iron or stainless) to get better fond for the sauce.
• Add garlic to the butter off high heat. Garlic can burn quickly and become bitter.
• Finish with lemon and Dijon after the garlic to keep their bright flavors intact.
• If using breasts, reduce sear time slightly and check for doneness to avoid drying out. For juicier results, use thighs.
• Want to make the sauce extra silky? Stir in a teaspoon of cold butter at the end off-heat for an emulsified finish.
• Short on time: buy pre-cut chicken or cut the bird into larger pieces and shred after cooking for faster prep. If you’ve got a sweet tooth after this savory dish, consider pairing with a rich dessert like this Butterscotch Randy.

Flavor swaps

• Spicier: Increase red pepper flakes or add 1 tsp Cajun seasoning.
• Smokier: Use smoked sea salt or a dash of liquid smoke.
• Herb-forward: Substitute parsley with chopped cilantro or basil for a fresher twist.
• Creamy: Stir in 2–3 tbsp crème fraîche or sour cream off-heat for a creamier sauce.
• Vegetarian alternative: Swap chicken for thick tofu cubes or cauliflower florets; sear and follow the same sauce steps.

Common questions

Q: How long does this take to make start-to-finish?
A: From prep to plate expect about 25–35 minutes. Cutting chicken into uniform pieces speeds cooking.

Q: Can I use frozen chicken?
A: Use thawed chicken. Cook frozen chicken directly can lead to uneven browning and longer cook time. Thaw overnight in the fridge for best results.

Q: Can I make this ahead of time?
A: You can cook the chicken and store it separately from the sauce for up to 3 days. Reheat gently and toss in warmed sauce just before serving for best texture.

Q: Is this keto-friendly?
A: Yes. The recipe is low-carb; ensure any sides you pair it with (rice, pasta) are substituted with low-carb options like cauliflower rice if needed.

Q: How can I reduce the butter without losing flavor?
A: Reduce butter by half and replace with a tablespoon more olive oil or poultry stock. Finish with a teaspoon of cold butter if you want a silky mouthfeel.

Conclusion

If you want similar recipes or more ideas for buttery, garlicky chicken bites, see this detailed take on Cowboy Chicken Bites – I Am Homesteader for variations and presentation tips. For a close relative in flavor profile, check out Garlic Butter Chicken Bites – The Country Cook to compare techniques and sauce tweaks.

Cowboy Butter Chicken Bites

This skillet supper combines bite-sized pieces of chicken in a rich, garlicky sauce tempered with lemon and Dijon. Quick to prepare and perfect for weeknight dinners or casual gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 400 kcal

Ingredients

  

For the Chicken

• 1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces Thighs stay juicier; breasts are leaner.
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika Swap for sweet paprika if preferred.
• 1/2 tsp garlic powder
• 1 tbsp olive oil

For the Cowboy Butter Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced Pre-minced garlic can be used as a shortcut.
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp red pepper flakes Adjust to taste.
• 2 tbsp chopped fresh parsley, plus extra for garnish

Instructions

 

Preparation

• Pat chicken pieces dry. Toss in a bowl with salt, pepper, smoked paprika, and garlic powder until evenly coated.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
• Add chicken in batches, cooking until golden brown and cooked through, about 3–4 minutes per side. Transfer cooked chicken to a plate and set aside.

Making the Sauce

• Reduce heat to medium and add 4 tbsp unsalted butter to the same skillet. Let it melt and foam.
• Stir in minced garlic and cook 30–45 seconds until fragrant.
• Add lemon juice, Dijon mustard, and red pepper flakes. Stir to combine, scraping up browned bits from the pan. Cook for about 1 minute.

Combining

• Return the cooked chicken to the skillet, tossing to coat thoroughly in the cowboy butter. Let simmer for 1 more minute.
• Stir in chopped fresh parsley, taste, adjust seasoning, garnish with extra parsley, and serve immediately.

Notes

Refrigerator: Store in an airtight container for up to 3–4 days. Freezer: Store in a freezer-safe container for up to 3 months. Gently reheat with a splash of liquid.

Keyword Chicken Bites, Comfort Food, Cowboy Butter, Easy Dinner, skillet meal