Buttery Garlicky Chicken Bites (Print)

Tender chicken thighs tossed in a zesty, herb-packed butter sauce for a quick, flavorful meal.

# Components:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 0.5 teaspoon smoked paprika
05 - 0.25 teaspoon red chili flakes

→ For Searing

06 - 2 tablespoons olive oil

→ Cowboy Butter Sauce

07 - 6 tablespoons unsalted butter
08 - 4 garlic cloves, minced
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon lemon zest
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon fresh parsley, chopped
13 - 1 teaspoon fresh thyme, chopped

# Directions:

01 - Cut chicken thighs into bite-sized pieces. Toss with salt, black pepper, smoked paprika, and red chili flakes in a mixing bowl. Allow to rest for 10-15 minutes to develop flavor.
02 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant and golden, approximately 1-2 minutes, avoiding browning. Stir in Dijon mustard, lemon zest, fresh lemon juice, parsley, and thyme. Remove from heat and reserve.
03 - Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear chicken pieces until golden and crispy on the edges, approximately 3-4 minutes per batch.
04 - Return all chicken to the skillet. Pour cowboy butter sauce over chicken and toss to coat evenly. Allow to sizzle for 1 minute to meld flavors.
05 - Transfer to serving dish while hot. Garnish with fresh herbs or lemon wedges if desired.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the edges get crispy and golden.
  • The cowboy butter sauce is bold enough to feel fancy but comes together in under five minutes.
  • It works for a weeknight dinner, a party appetizer, or meal prep that actually tastes good reheated.
02 -
  • Chicken thighs are more forgiving than breast meat, but you still don't want to overcrowd the pan because the temperature drops and you'll steam instead of sear.
  • Don't brown the garlic in the butter sauce, even though you're tempted to let it go a little longer for color, because burnt garlic tastes acrid and will ruin an otherwise perfect sauce.
03 -
  • Pat your chicken dry before seasoning it because moisture on the surface will steam instead of sear, and you need that golden crust for texture.
  • Make the butter sauce while the chicken rests so everything comes together at the same time without anything getting cold or overcooked.
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