Garlic Butter Chicken Bites (Print version)

Golden chicken bites in a rich garlic butter sauce, ready in 25 minutes.

# Ingredient List:

→ Chicken

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

→ Sauce & Aromatics

05 - 3 tbsp unsalted butter, divided
06 - 1 tbsp olive oil
07 - 5 garlic cloves, minced
08 - 1/4 tsp crushed red pepper flakes
09 - 2 tbsp fresh parsley, finely chopped
10 - 1 tbsp lemon juice
11 - Lemon wedges, for serving

# How To Make It:

01 - Pat chicken pieces dry with paper towels. Season evenly with salt, black pepper, and smoked paprika, ensuring all pieces are well coated.
02 - Combine 1 tablespoon butter with olive oil in a large skillet over medium-high heat. Swirl to coat the bottom of the pan.
03 - Add seasoned chicken in a single layer without overcrowding. Cook for 5-6 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and repeat if cooking in batches.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted and foaming, stir in minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
05 - Return seared chicken to the skillet. Toss vigorously to coat all pieces in the garlic butter sauce. Add lemon juice and chopped parsley, tossing once more. Serve immediately with fresh lemon wedges on the side.

# Expert Advice:

01 -
  • The kind of dinner that makes people pause mid-bite and ask for seconds
  • Ready in 25 minutes but tastes like something from a restaurant
  • Perfect for those nights when you want comfort without the heavy lifting
02 -
  • Dont skip the pat-dry step or you will end up steaming instead of searing
  • Crowding the pan drops the temperature and kills the golden crust you want
  • Garlic burns fast, 30 seconds is all it needs to become fragrant without turning bitter
03 -
  • Cut your chicken into uniform pieces so everything finishes cooking at the same time
  • Let the pan get properly hot before adding the first batch of chicken
  • Keep cooked chicken warm on a plate while finishing the sauce

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