Garlic Butter Chicken Bites (Printable)

Tender chicken pieces in rich garlic butter sauce, ready in 25 minutes

# What You Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 4 cloves garlic, minced
03 - 2 tbsp fresh parsley, chopped (plus extra for garnish, optional)

→ Fats and Oils

04 - 3 tbsp unsalted butter
05 - 1 tbsp olive oil

→ Spices & Seasonings

06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/2 tsp smoked paprika (optional)

→ Garnish

09 - Lemon wedges (optional)

# Steps:

01 - Pat the chicken pieces dry with paper towels. Season evenly with salt, pepper, and smoked paprika, ensuring all pieces are coated.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter melts and pan is hot.
03 - Add seasoned chicken in a single layer. Cook for 2-3 minutes without turning to develop a golden crust, then flip and cook another 2-3 minutes until just cooked through.
04 - Add minced garlic and remaining 2 tablespoons butter to the skillet. Sauté for 1 minute, stirring constantly, until garlic is fragrant and butter is melted.
05 - Stir in fresh parsley until evenly distributed, then immediately remove from heat to prevent garlic from burning.
06 - Transfer to a serving dish. Garnish with additional fresh parsley and lemon wedges if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The garlic butter sauce creates this moment where everyone goes silent at the table
  • Twenty five minutes from start to finish means you are eating faster than delivery would arrive
  • Each bite is tender and golden with that perfect sear that makes restaurant food taste better than home cooking
02 -
  • Crowding the pan will steam the chicken instead of searing it, so work in batches if needed
  • The garlic burns fast once it hits the hot pan, so keep it moving once you add it
  • Chicken continues cooking after you remove it from heat, so pull it when it is just barely done
03 -
  • Cut the chicken into uniform pieces so everything cooks at the same rate
  • Use a paper towel to wipe out the pan between batches if the butter bits get too dark

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