There’s something irresistible about small bites of juicy chicken glazed in a lemony, garlicky butter sauce — quick to make, crowd-pleasing, and perfect when you want a flavorful dinner without fuss. These Cowboy Butter Chicken Bites are exactly that: tender pieces of chicken seared until golden, finished in a punchy butter sauce with Dijon, smoked paprika, and a hit of red pepper flakes. If you like rich butter sauces, you might also enjoy a slow-cooker take on garlic butter chicken for hands-off cooking — check out this comforting slow-cooker version: slow-cooker garlic butter chicken & veggies.
Why you’ll love this dish
This recipe balances bold flavors with a fast, weeknight-friendly method. The butter and browned bits from searing give deep savory flavor, while lemon and mustard cut the richness so the sauce tastes bright, not heavy. It’s flexible — scale it up for guests, toss it into salads, or serve with rice for a family meal.
“The sauce is addictive — buttery and tangy with a gentle smoky heat. Ready in 20 minutes and always disappears fast.” — a regular weeknight favorite
Practical reasons people make this: it’s fast (about 25 minutes), uses pantry spices, kid-friendly if you ease up on the red pepper flakes, and lends itself to make-ahead or batch-cooking.
Step-by-step overview
You’ll sear the chicken first so it gets a golden crust, remove it while you make the sauce in the same skillet, then return the chicken to finish in the butter mixture. The process is quick: sear → sauce → toss → rest. Expect to use one large skillet and about 20–25 minutes from start to finish once ingredients are prepped.
What you’ll need
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced (about 1.5 teaspoons)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes (reduce for less heat)
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon fresh thyme, chopped
- Lemon wedges, for serving
- Optional: ½ teaspoon cayenne pepper for extra heat
Ingredient notes and substitutions:
- For juicier results, use boneless skinless thighs instead of breasts (shorter cooking time and more forgiving).
- To make it dairy-free, swap butter for 3 tablespoons olive oil plus 3 tablespoons dairy-free buttery spread, though flavor will be slightly different.
- Use smoked paprika for that characteristic “cowboy” smoky note; regular paprika is milder.
Step-by-step instructions
- Pat the chicken pieces dry with paper towels. Season evenly with salt and pepper. Dry chicken sears better and develops more flavor.
- Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and let it shimmer. Add chicken in a single layer (work in batches if needed to avoid crowding). Cook about 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate and tent with foil to keep warm.
- Reduce heat to medium. Add 6 tablespoons butter to the same skillet and let it melt, scraping up browned bits (fond) with a wooden spoon — that’s flavor.
- Stir in minced garlic and cook about 30 seconds until fragrant (don’t let it brown). Add 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon red pepper flakes, and 1 teaspoon smoked paprika. Mix until the sauce is smooth and warmed through. If using cayenne, add it now for extra heat.
- Return the chicken to the skillet and toss to coat in the sauce. Let everything simmer together 1–2 minutes so the chicken finishes glazing in the sauce. Taste and adjust salt, pepper, or lemon as needed.
- Stir in 1 tablespoon chopped parsley and 1 teaspoon chopped thyme. Serve immediately with lemon wedges and more parsley for garnish.
How to serve Cowboy Butter Chicken Bites
These bites are versatile. Serve them:
- Over buttery mashed potatoes or a bed of rice to soak up the sauce.
- With crusty bread and a green salad for an easy bistro-style meal.
- Tossed through pasta with a splash of reserved pasta water for an impromptu lemon-butter pasta.
For a surf-and-turf-ish starter, pair them with a contrasting seafood bite — for example, pair small plates with air-fryer spicy seafood like these air-fryer bang bang salmon bites to offer guests two bold flavors.
Plating tip: mound rice or mashed potatoes in the center, arrange chicken around or on top, drizzle extra sauce, sprinkle fresh parsley, and place a lemon wedge on the side.
Storage and reheating tips
- Refrigeration: Cool to room temperature (no more than 2 hours), then store in an airtight container for up to 3–4 days.
- Freezing: For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently over low-medium heat in a skillet with a splash of water or broth to loosen the sauce; finish with a knob of butter if needed. Microwave reheats OK but can dry the chicken; cover and reheat in 30-second intervals.
Food safety note: Always reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Don’t crowd the pan. Searing in a single layer gives the best color and texture. If pieces steam, they won’t brown.
- Pat chicken dry and bring to room temperature for 10–15 minutes for more even cooking.
- Use a thermometer. Chicken is done at 165°F (74°C); remove it as soon as it reaches that temp to avoid dryness.
- Save those browned bits. Deglazing the pan with the butter (and lemon) pulls up all those flavors into the sauce.
- Adjust heat gradually. Start with less red pepper flakes and/or skip the cayenne — you can always add more at the end.
Creative twists
- Spicy ranch: Stir 2 tablespoons ranch dressing into the finished sauce for a creamy, tangy spin.
- Mediterranean: Replace smoked paprika and red pepper flakes with 1 teaspoon oregano, ½ teaspoon cumin, and add olives and sun-dried tomatoes.
- Keto-friendly: Serve over cauliflower mash or zucchini noodles; the sauce is naturally low-carb.
- Grill finish: Sear in a skillet, then finish on a hot grill for extra smoky char.
- Make it shrimp: Swap chicken for large peeled shrimp; reduce cook time to 1–2 minutes per side.
Common questions
Q: How long does this take from start to table?
A: Plan on 20–30 minutes total: about 10 minutes prep (cutting and zesting) and 10–15 minutes cooking, depending on batch size.
Q: Can I use frozen chicken?
A: Use thawed chicken for best results. If using frozen, fully thaw in the refrigerator, pat dry, and remove any excess moisture before searing.
Q: Can I make the sauce ahead of time?
A: Yes — make the sauce and refrigerate up to 24 hours. Reheat gently and toss with warm cooked chicken; you may need to add a splash of lemon juice or a little butter to freshen the flavor.
Q: My sauce is thin — how do I thicken it?
A: Whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer briefly until it thickens, or let it reduce a minute or two over medium-low heat.
Q: Is this suitable for kids?
A: Reduce or omit red pepper flakes and cayenne. The core flavors (butter, lemon, garlic) are widely kid-friendly.
If you want recipe variations that keep the same buttery-sour profile or a make-ahead version for batch cooking, say which direction you’d like and I’ll give tailored swaps and scaling instructions.
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Cowboy Butter Chicken Bites
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Deliciously juicy chicken bites glazed in a lemony, garlicky butter sauce, perfect for a quick, crowd-pleasing meal.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced (about 1.5 teaspoons)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes (reduce for less heat)
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon fresh thyme, chopped
- Lemon wedges, for serving
- Optional: ½ teaspoon cayenne pepper for extra heat
Instructions
- Pat the chicken pieces dry with paper towels and season with salt and pepper.
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
- Add chicken in a single layer, cooking for about 3-4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium, add 6 tablespoons of butter to the skillet, and let it melt, scraping up browned bits.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add Dijon mustard, lemon juice, lemon zest, red pepper flakes, and smoked paprika. Mix until smooth and warmed through.
- Return the chicken to skillet, toss to coat in the sauce, and let simmer for 1-2 minutes.
- Stir in chopped parsley and thyme, serve immediately with lemon wedges and extra parsley for garnish.
Notes
Serve over mashed potatoes or rice to soak up the sauce, or toss with pasta for a quick meal. Can be stored for up to 3-4 days in the fridge or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American