Cowboy Butter Chicken Bites (Printable)

Juicy chicken thighs coated in a bold, garlicky butter sauce with herbs and lemon zest.

# What You Need:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 0.5 teaspoon smoked paprika
05 - 0.25 teaspoon red chili flakes

→ For Searing

06 - 2 tablespoons olive oil

→ Cowboy Butter Sauce

07 - 6 tablespoons unsalted butter
08 - 4 garlic cloves, minced
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon lemon zest
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon fresh parsley, chopped
13 - 1 teaspoon fresh thyme, chopped

# Directions:

01 - Cut chicken thighs into bite-sized pieces. In a mixing bowl, combine pieces with salt, black pepper, smoked paprika, and red chili flakes. Let rest for 10 to 15 minutes to allow seasonings to penetrate.
02 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant and golden, avoiding browning. Stir in Dijon mustard, lemon zest, lemon juice, parsley, and thyme. Remove from heat and set aside.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear chicken pieces for 3 to 4 minutes per batch until edges are golden and crispy. Transfer cooked pieces to a clean plate.
04 - Return all seared chicken to the skillet. Pour cowboy butter sauce over the pieces and toss until evenly coated. Sizzle for 1 minute to marry flavors and create a cohesive sauce coating.
05 - Transfer to a serving platter while hot. Garnish with additional fresh herbs or lemon wedges as desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 25 minutes flat, which means you can go from craving to plate without losing momentum.
  • Chicken thighs stay impossibly tender and juicy, unlike their lean cousins that can turn dry in seconds.
  • The cowboy butter sauce is bold enough to make people ask what you did differently, but simple enough that you'll make it again tomorrow.
02 -
  • Overcrowding the pan steams the chicken instead of searing it, so work in batches even if it feels inefficient—the extra minute is worth the difference.
  • Don't let the garlic brown or the whole sauce tastes bitter; medium heat and your nose are your best guides here.
03 -
  • Prep your butter sauce while the chicken rests so you're not juggling too many things at once when everything's hot.
  • Fresh herbs make this dish sing—dried ones won't give you the same brightness and freshness that makes people pause mid-bite.
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