Description
Description Bold, buttery, and finger-licking good, these bite-sized chicken morsels are crispy on the outside and drenched in a garlicky, lemony cowboy butter sauce.
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
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- Lemon wedges, for serving
- Optional: ½ teaspoon cayenne pepper
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Instructions
- Pat the chicken pieces dry on paper towels and season generously with salt and freshly ground black pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3–4 minutes per side.
- Transfer cooked chicken to a plate and tent with foil to keep warm.
- Lower heat to medium, add 6 tablespoons unsalted butter to the skillet and let it melt. Stir in minced garlic and cook for about 30 seconds.
- Whisk in Dijon mustard, lemon juice, lemon zest, red pepper flakes, and smoked paprika. Stir to combine and let meld for 20–30 seconds.
- Return cooked chicken to the skillet and toss to coat in the sauce. Simmer for 1–2 minutes.
- Remove from heat, sprinkle with chopped parsley and thyme, and serve hot with lemon wedges.
Notes
- Notes
- Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months.