Easy, bold, and quick, these Cowboy Butter Chicken Bites are great for weeknights or snacks.
introduction
This recipe makes small, tasty chicken bites with a buttery garlic sauce. They cook fast and have bright lemon and herb flavors. If you like a pasta pairing, try the Cowboy Butter Chicken Linguine recipe for a full meal.
why make this recipe
Make this when you want a simple, flavorful dish with little fuss. The sauce is rich but fresh from lemon and herbs. It works as an appetizer, a main, or a party snack. For a creamy pasta twist, check this other tasty version at Cowboy Butter Chicken Linguine 3.
how to make Cowboy Butter Chicken Bites
This is a short, clear plan to cook the dish. Follow the steps below and finish in about 20–25 minutes. You can use bone-in chicken if you prefer, but boneless thighs stay juicy. See another similar recipe for ideas at Cowboy Butter Chicken Linguine.
Ingredients :
- 1.5 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red chili flakes
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
Directions :
- Cut chicken thighs into bite-size pieces and season with salt, pepper, paprika, and chili flakes. Let sit for 10–15 minutes.
- In a small pan, melt butter and cook garlic until golden but not brown. Stir in Dijon, lemon zest, lemon juice, parsley, and thyme. Set aside.
- Heat a skillet over medium-high heat with olive oil. Sear chicken in batches until golden and crispy on edges.
- Return all chicken to the skillet and pour in cowboy butter. Toss to coat and let sizzle for 1 minute.
- Serve hot, garnished with extra herbs or lemon wedges if desired.
how to serve Cowboy Butter Chicken Bites
Serve hot right from the pan. They go well with rice, mashed potatoes, or a simple green salad. For a pasta meal, you can mix the bites with creamy linguine in the linked pasta recipe at Cowboy Butter Chicken Pasta recipe. Offer lemon wedges and extra chopped parsley on the side.
how to store Cowboy Butter Chicken Bites
Cool the chicken to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a skillet over low heat so the butter sauce does not separate. For longer storage, freeze in a freezer bag for up to 2 months; thaw in the fridge before reheating.
tips to make Cowboy Butter Chicken Bites
- Cut chicken into similar sizes so they cook evenly.
- Don’t crowd the pan when searing; cook in batches for a nice brown crust.
- Keep garlic from burning by cooking it on low heat in the butter until just golden.
- Taste and adjust lemon or salt at the end to balance the flavor.
variation (if any)
- Make it spicier: add more red chili flakes or a dash of cayenne.
- Add cream: stir 1/4 cup heavy cream into the butter sauce for a richer coat.
- Use chicken breasts: they work but watch cooking time so they don’t dry out.
- Add veggies: toss in sliced bell peppers or mushrooms when you return the chicken to the pan.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes. Cut into bite-size pieces and watch the cook time so the breast stays moist.
Q: Can I make the butter sauce ahead?
A: Yes. Make the sauce, cool it, and store in the fridge for 2 days. Warm gently before adding to the chicken.
Q: Is this recipe spicy?
A: It has mild heat from the red chili flakes. Add more or less to match your taste.
Q: Can I swap fresh herbs for dried?
A: Yes. Use about one-third the amount if using dried herbs (less flavor from dried).
Conclusion
For a similar home-style take on cowboy chicken, see the detailed version at I Am Homesteader’s Cowboy Chicken Bites, which gives more serving ideas. For a version with a Cajun creamy dip, try the recipe titled Cowboy Butter Chicken Bites with Cajun Creamy Dipping Sauce.
Cowboy Butter Chicken Bites
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red chili flakes
- 2 tablespoons olive oil
Butter Sauce Ingredients
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
Instructions
Preparation
- Cut chicken thighs into bite-size pieces and season with salt, pepper, paprika, and chili flakes. Let sit for 10–15 minutes.
- In a small pan, melt butter and cook garlic until golden but not brown. Stir in Dijon, lemon zest, lemon juice, parsley, and thyme. Set aside.
Cooking
- Heat a skillet over medium-high heat with olive oil. Sear chicken in batches until golden and crispy on edges.
- Return all chicken to the skillet and pour in cowboy butter. Toss to coat and let sizzle for 1 minute.
- Serve hot, garnished with extra herbs or lemon wedges if desired.
