Garlic Butter Chicken Bites (Print Version)

Tender chicken pieces cooked in a fragrant garlic butter sauce with hints of lemon and herbs.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter
07 - 5 cloves garlic, finely minced
08 - 1/4 teaspoon red pepper flakes (optional)
09 - 1/4 cup low-sodium chicken broth
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Pat chicken pieces dry with paper towels. Season evenly with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3 to 4 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium and melt butter in the skillet. Stir in minced garlic and red pepper flakes, sautéing for one minute until fragrant.
04 - Add chicken broth and lemon juice to the skillet. Simmer for 2 to 3 minutes, scraping up browned bits from the bottom.
05 - Return chicken to the skillet and toss to coat with the garlic butter sauce. Cook for an additional 1 to 2 minutes until heated through.
06 - Sprinkle with fresh parsley and serve immediately.

# Additional Tips::

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor concentration
  • The sauce comes together in minutes but tastes like something that simmered for hours
  • You can probably double this for a group and no one will complain about leftovers
02 -
  • Crowding the pan will steam the chicken instead of searing it, so work in batches if your skillet is on the smaller side
  • Garlic burns faster than you think, and burned garlic makes the whole sauce taste bitter, so watch that first minute closely
03 -
  • Use a skillet that conducts heat well so the chicken sears evenly instead of hot-spotting
  • Let the pan get properly hot before adding the chicken, or youll end up with pale, stewed meat instead of golden, flavorful pieces
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