Cowboy Butter Chicken Bites
Deliciously savory and quick, these Cowboy Butter Chicken Bites are perfect for any night of the week, combining tender chicken with a rich garlic butter sauce.
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken breasts or thighs Thigh meat can be used for extra moisture.
- 1 tsp salt Essential to enhance the overall flavor.
- 0.5 tsp black pepper Adds depth and a subtle kick.
- 1 tsp smoked paprika Infuses a delightful smokiness that makes each bite delicious.
- 0.5 tsp garlic powder Feel free to use fresh garlic for a more vibrant flavor.
- 1 tbsp olive oil Can be swapped with your favorite cooking oil.
For the Cowboy Butter Sauce
- 4 tbsp unsalted butter Plant-based butter works well as a non-dairy alternative.
- 4 cloves garlic, minced Provides fresh flavor that complements the butter.
- 1 tbsp lemon juice Lime juice can be a refreshing substitute.
- 1 tsp Dijon mustard Optional, but it adds a nice tang!
- 0.5 tsp red pepper flakes Adjust to taste; I love a little heat!
- 2 tbsp fresh parsley, chopped Swap with cilantro or another fresh herb for a unique twist.
Instructions
Preparation
- Start by cutting your chicken into bite-sized pieces, about 1 to 1.5 inches.
- In a bowl, season the chicken with salt, pepper, smoked paprika, and garlic powder. Give it a good toss to ensure even seasoning.
- For the best flavor, let the seasoned chicken rest for about 10 minutes while you prepare the sauce.
Making the Cowboy Butter
- In a medium skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it!
- Lower the heat and stir in the unsalted butter, lemon juice, Dijon mustard, and red pepper flakes. Allow the butter to melt and combine all the flavors.
- The butter should be bubbling gently and the garlic should be fragrant but golden. Remove from heat once melted.
Cooking the Chicken
- In the same skillet, increase your heat to medium-high, and add the chicken pieces.
- Cook for 5-7 minutes without stirring to get a nice sear, then flip the pieces over to brown the other side for about another 5-7 minutes.
- Use a meat thermometer—your chicken should reach an internal temperature of 165°F (75°C).
Tossing in the Sauce
- Reduce the heat to low and pour the buttery sauce over the chicken, tossing to coat every piece. Simmer for just a couple of minutes to let the flavors meld together.
- Avoid cooking too long after adding the sauce to prevent burning or overcooking the chicken.
Garnishing and Serving
- Remove from heat and sprinkle the fresh parsley over the top before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. They also freeze well for about 2 months; just reheat them in the oven for the best texture. This recipe allows for experimentation with herbs and spices based on your preferences.