Garlic Butter Chicken Bites (Printable)

Juicy chicken pieces tossed in a flavorful garlic butter sauce, ready in under 30 minutes.

# 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. Place chicken in a single layer and sear for 3 to 4 minutes per side until golden and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium and add butter to the skillet. Once melted, stir in minced garlic and red pepper flakes. Sauté for one minute until fragrant.
04 - Pour in chicken broth and fresh lemon juice. Simmer for 2 to 3 minutes, scraping up browned bits from the pan.
05 - Return the chicken to the skillet and toss to coat thoroughly in the garlic butter sauce. Cook an additional 1 to 2 minutes until heated through.
06 - Sprinkle chopped fresh parsley over the top and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, which means you actually eat dinner at a reasonable hour.
  • The sauce is pure butter and garlic magic—no cream needed, just pure umami that coats every piece of chicken.
  • It works for weeknight dinners, impressing guests, or even meal prep without feeling like a chore.
02 -
  • Don't skip patting the chicken dry; wet chicken steams instead of sears, and you'll miss the golden, crispy exterior that makes this whole thing worth eating.
  • One minute of garlic cooking time is a magic number—go longer and it browns instead of blooms, turning bitter and regretful in a way that no lemon juice can fix.
03 -
  • Don't be timid with the garlic—five cloves is not too many, and when they bloom in warm butter, they taste completely different than raw garlic ever could.
  • Cut your chicken pieces evenly so they cook in the same amount of time; uneven pieces leave you with some overcooked while others are still pale and sad.
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