Garlic Butter Chicken Bites (Printable)

Juicy chicken pieces cooked in a rich garlic butter sauce for a quick, flavorful dish.

# What You 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 - 0.5 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter
07 - 5 cloves garlic, finely minced
08 - 0.25 teaspoon red pepper flakes (optional)
09 - 0.25 cup low-sodium chicken broth
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon chopped fresh parsley

# Step-by-Step Guide:

01 - Pat chicken pieces dry with paper towels, then 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 per side until golden and just cooked through. Remove and set aside.
03 - Reduce heat to medium, add butter to the skillet, and once melted, stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
04 - Pour in chicken broth and lemon juice, simmer for 2 to 3 minutes while scraping up browned bits from the skillet.
05 - Return chicken to the skillet and toss to coat thoroughly in the sauce. Cook for 1 to 2 minutes until heated through.
06 - Sprinkle chopped fresh parsley over the chicken and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you really only spent twenty minutes, which feels like a small victory.
  • The butter sauce is rich and clingy without being heavy, making it impossible to leave on your plate.
  • Works as a weeknight dinner, a fancy appetizer, or a quick lunch the next day—it's genuinely versatile.
02 -
  • Overcrowding the pan is the number one way this dish becomes steamed chicken in sauce instead of seared chicken in sauce—work in batches if you have to, or use a bigger skillet.
  • The sauce comes together fast, so have everything minced and measured before the oil goes in; there's no time to chop garlic once the chicken is cooking.
03 -
  • Use a meat thermometer if you're nervous about doneness—chicken is safe at 165 degrees Fahrenheit, and knowing that number takes the guesswork out forever.
  • Room-temperature chicken cooks more evenly than cold chicken, so pull it from the fridge ten minutes before you start; it makes a measurable difference in how tender it stays.
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