Garlic Butter Chicken Bites (Printable Version)

Tender chicken bites cooked in a luscious garlicky butter sauce for a quick, satisfying dish.

# 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

# Directions:

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. Arrange chicken in a single layer and cook 3 to 4 minutes per side until golden brown and nearly cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter to the skillet and melt completely. Stir in minced garlic and optional red pepper flakes, sautéing for 1 minute until fragrant.
04 - Pour in chicken broth and fresh lemon juice. Simmer gently for 2 to 3 minutes, scraping up browned bits from the pan to incorporate flavor.
05 - Return chicken pieces to the skillet and toss to coat thoroughly in the garlic butter sauce. Cook for an additional 1 to 2 minutes until heated through.
06 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It comes together in the time it takes to order takeout, but tastes like you've been cooking all day.
  • The pan sauce is where the magic happens—buttery, garlicky, and somehow fancy enough to serve to guests.
  • Works beautifully whether you're feeding yourself on a quiet night or a table full of hungry people.
02 -
  • Don't skip patting the chicken dry—wet chicken won't sear, and you'll end up with steamed pieces instead of golden ones.
  • Once you add the broth, scrape the pan bottom aggressively; all that stuck-on brown is pure flavor.
03 -
  • Use thighs if you have them; they're more forgiving and stay juicier than breast meat, though both work beautifully.
  • Mince your garlic fresh right before cooking so you get the full fragrance and flavor rather than something that's been sitting on a cutting board.
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