# What You'll Need:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
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
# Step-by-step Directions:
01 - Cut chicken thighs into bite-sized pieces and toss in a mixing bowl with salt, black pepper, smoked paprika, and red chili flakes. Allow to rest for 10 to 15 minutes.
02 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant and golden, approximately 1 to 2 minutes, ensuring it does not brown. Stir in Dijon mustard, lemon zest, lemon juice, parsley, and thyme. Remove from heat and set aside.
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 edges, approximately 3 to 4 minutes per batch.
04 - Return all seared chicken to the skillet. Pour cowboy butter sauce over chicken and toss thoroughly to coat. Allow to sizzle for 1 minute to integrate flavors.
05 - Transfer to serving platter and serve hot, garnished with additional fresh herbs or lemon wedges as desired.
