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
Scale
- 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
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
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 115mg
Keywords: chicken, cowboy butter, appetizer, easy recipes, game day food