Creamy Garlic Chicken Bites (Print Version)

Succulent chicken pieces in a rich, savory garlic cream sauce. Quick weeknight favorite that's ready in just 30 minutes.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 0.5 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour

→ Cooking

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Garlic Cream Sauce

07 - 6 large garlic cloves, minced
08 - 1 cup chicken broth
09 - 1 cup heavy cream
10 - 0.5 cup grated Parmesan cheese
11 - 0.5 teaspoon dried Italian herbs
12 - 0.25 teaspoon crushed red pepper flakes
13 - Salt and pepper to taste
14 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Season chicken pieces with salt and black pepper. Toss with flour until evenly coated.
02 - In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken in a single layer. Sauté for 4-5 minutes per side until golden and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter and minced garlic to the pan. Sauté for 1 minute until fragrant, being careful not to brown.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan, Italian herbs, and red pepper flakes. Stir and simmer for 3-4 minutes until the sauce thickens slightly.
06 - Return chicken to the skillet. Simmer in the sauce for 2-3 minutes until hot and fully coated.
07 - Taste and adjust salt and pepper as needed.
08 - Garnish with chopped parsley and serve hot.

# Additional Tips::

01 -
  • It tastes like restaurant comfort food but comes together in half an hour with ingredients you probably already have.
  • The creamy garlic sauce clings to every piece of chicken, making each bite rich and satisfying without feeling heavy.
  • You can serve it over rice, pasta, or with crusty bread, and it always feels like a treat no matter how simple the sides are.
02 -
  • Do not skip the step of scraping up the browned bits after you remove the chicken, that is where so much of the flavor lives.
  • If your sauce looks too thick, add a splash more broth, and if it is too thin, let it simmer another minute or two before adding the chicken back in.
  • Use freshly grated Parmesan instead of the pre shredded kind, it melts smoother and tastes so much better.
03 -
  • Pat the chicken pieces dry with a paper towel before seasoning and coating them in flour so they get a better sear and do not steam in the pan.
  • Use a large skillet so the chicken has room to brown properly, crowding the pan will make it soggy instead of golden.
  • Taste the sauce before adding the chicken back in and adjust the seasoning then, it is much easier to fix at that stage than after everything is mixed together.
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