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Cowboy Butter Chicken Bites

Golden seared chicken bites tossed in a bold cowboy butter sauce with garlic, lemon, Dijon mustard, and red pepper flakes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon red pepper flakes adjust for heat preference
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Worcestershire sauce

Equipment

  • large skillet
  • medium mixing bowl
  • Instant read thermometer
  • whisk

Method
 

  1. In a medium bowl, toss chicken cubes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  2. Heat a large skillet over medium-high heat. Add chicken in a single layer, working in batches if necessary to avoid crowding. Sauté for 6 to 8 minutes, turning occasionally, until golden brown and cooked through to 165°F. Remove chicken from skillet and set aside on a plate.
  3. Reduce skillet heat to medium. Add butter and let it melt. Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  4. Whisk in Dijon mustard, lemon juice, Worcestershire sauce, red pepper flakes, and thyme. Let the sauce simmer for 1 to 2 minutes until it thickens slightly and becomes glossy.
  5. Return chicken bites and any accumulated juices to the skillet. Toss thoroughly to coat every piece in the cowboy butter sauce.
  6. Sprinkle with fresh parsley and serve immediately with an extra squeeze of lemon if desired.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a tablespoon of butter or splash of broth to reconstitute the sauce. Substitutions: Use plant-based butter for dairy-free. Swap chicken for shrimp (3 minutes cook time), pork tenderloin cubes, or firm tofu. Use fresh thyme instead of dried for more delicate flavor. Spice Level: Adjust red pepper flakes from 1/2 teaspoon (mild) to 2 teaspoons (spicy). Add cayenne or hot sauce for extra heat. Serving Ideas: Serve as appetizer with toothpicks, over mashed potatoes, cauliflower rice, jasmine rice, or in warm pita bread. Pro Tip: The Dijon mustard emulsifies the sauce, preventing butter and lemon from separating. Don't skip it.