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Close up of golden-brown chicken bites covered in a bright savory butter sauce with fresh parsley.

Juicy Cowboy Butter Chicken Bites

These perfectly seared Cowboy Butter Chicken Bites are coated in a rich, savory butter sauce with zesty lemon, fresh parsley, and chili flakes. An irresistible, quick dinner recipe full of bold flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Boneless, Skinless Chicken Breasts Cut into 1-inch (2.5cm) cubes.
  • 1 tbsp Olive Oil For searing the chicken.
  • 1/2 cup Unsalted Butter Melted.
  • 4 cloves Garlic Minced.
  • 1 tbsp Dijon Mustard Acts as an emulsifier.
  • 1 medium Lemon Juiced, remaining cut into wedges.
  • 1 tsp Paprika Enhances color.
  • 1/2 tsp Red Chili Flakes Plus more for garnish.
  • 2 tbsp Fresh Parsley Finely chopped.
  • 1 dash Salt and Black Pepper To taste.

Equipment

  • 1 Large Cast Iron Skillet Essential for searing the chicken to a deep golden-brown.
  • 1 Small mixing bowl For whisking the savory butter sauce.

Instructions
 

Making the Chicken Bites
  1. Pat the chicken dry with a paper towel. Cut the meat into even 1-inch (2.5cm) bites. Season generously with salt and freshly cracked black pepper.
  2. Heat the olive oil in your skillet over medium-high heat. Add the chicken bites in a single layer. Let them sear untouched for 3-4 minutes until a deep golden-brown crust forms on the bottom, then flip and cook for another 3 minutes until cooked through.
  3. While the chicken is searing, melt the butter in a microwave-safe dish. In a small mixing bowl, whisk together the melted butter, minced garlic, Dijon mustard, fresh lemon juice, paprika, and half of the red chili flakes.
  4. Pour about 1/4 cup (60ml) of the cowboy butter into a small dark bowl. Set this bowl aside for extra dipping later.
  5. Remove the skillet from the heat. Pour the remaining butter sauce directly over the hot chicken bites in the pan. Toss them gently until every piece is glistening.
  6. Transfer the juicy chicken bites to a white ceramic plate. Generously garnish with the finely chopped fresh parsley and the remaining red chili flakes. Serve with lemon wedges and your small dark bowl of extra sauce.

Notes

Do Not Overcrowd the Pan: Searing in batches ensures a golden-brown crust rather than steamed chicken.
Emulsify Thoroughly: Whisking the Dijon mustard into the butter vigorously prevents a greasy separated sauce.
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