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Delicious Cowboy Butter Chicken Bites served on a plate

Cowboy Butter Chicken Bites

Enjoy these flavorful and crispy Cowboy Butter Chicken Bites, coated in a rich, garlicky butter sauce for a delightful taste experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and freshly ground black pepper, to taste
Butter Sauce
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon red pepper flakes optional: ½ teaspoon cayenne pepper for an extra kick
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • Lemon wedges, for serving

Method
 

Preparation
  1. Pat the chicken dry, then generously season it with salt and freshly ground black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 3–4 minutes on each side. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium and melt the unsalted butter in the same skillet. Add the minced garlic and cook for about 30 seconds until it becomes fragrant.
Cooking
  1. Combine the Dijon mustard, fresh lemon juice, lemon zest, red pepper flakes, smoked paprika, chopped parsley, and thyme into the skillet. Stir well to blend all the flavors.
  2. Return the cooked chicken to the skillet, tossing it until it’s fully coated with the luscious sauce. Allow it to simmer for another 1–2 minutes for optimal flavor absorption.
Serving
  1. Garnish your Cowboy Butter Chicken Bites with extra parsley and serve hot with lemon wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. When reheating, thaw overnight in the fridge and warm gently on the stovetop or in the oven.