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A close-up shot of pan-seared garlic butter chicken bites in a cast iron skillet, showing their juicy texture and golden crust.

Cowboy Butter Chicken Bites (Quick & Easy Recipe)

These Cowboy Butter Chicken Bites are tender, juicy, and coated in an irresistible garlic herb butter sauce. A quick and easy one-pan dinner perfect for any night of the week!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breast cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 6 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 1/4 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes or to taste

Equipment

  • 1 Large Skillet A 12-inch cast iron or non-stick skillet works best.
  • 1 Mixing Bowl

Instructions
 

  1. Pat the chicken breast dry and cut into 1-inch cubes. In a medium bowl, toss the chicken with olive oil, salt, pepper, and garlic powder until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the lemon juice, Dijon mustard, parsley, chives, thyme, smoked paprika, and red pepper flakes. Simmer for 1-2 minutes for flavors to meld.
  5. Return the cooked chicken to the skillet and toss to coat completely in the cowboy butter sauce. Serve immediately.

Notes

Tip 1: For an extra layer of flavor, try browning the butter slightly before adding the garlic.
Tip 2: Ensure chicken is cut into uniform pieces for even cooking.
Tip 3: Don't overcrowd the pan when searing the chicken; cook in batches if needed for the best golden-brown crust.
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