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.
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.