Garlic Butter Chicken Bites (Printable version)

Juicy chicken pieces coated in a buttery garlic sauce, ideal for quick dinners or appetizers.

# Ingredient List:

→ 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

# How-To Steps:

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 sear for 3 to 4 minutes per side until golden brown and cooked through. Remove and set aside.
03 - Lower heat to medium. Melt butter in the skillet, then add minced garlic and red pepper flakes. Sauté for 1 minute until aromatic.
04 - Pour in chicken broth and lemon juice. Allow to simmer for 2 to 3 minutes, scraping the skillet bottom to release browned bits.
05 - Return chicken to the skillet and toss in the sauce. Cook an additional 1 to 2 minutes until heated through.
06 - Sprinkle chopped fresh parsley over the chicken and serve immediately.

# Expert Advice:

01 -
  • It's faster than ordering takeout, yet tastes like you spent all afternoon on it.
  • The garlic butter sauce is ridiculously good on literally everything you serve it with.
  • Somehow elegant enough for guests but easy enough for a Tuesday night solo dinner.
02 -
  • Don't skip patting the chicken dry—wet chicken steams instead of sears, and you lose that golden exterior that makes it special.
  • If your sauce breaks or looks separated, don't panic; just whisk in a splash of broth off the heat and it'll come back together.
03 -
  • Keep your heat at medium-high when searing—too low and the chicken stews instead of searing, too high and it burns on the outside before cooking through.
  • Mince your garlic just before cooking so it releases all its fragrant oils at the right moment.
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