Garlic Butter Chicken Bites (Printable)

Juicy chicken chunks cooked in a garlicky butter sauce, ideal for simple and savory dining.

# Ingredient list:

→ 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

# Cooking 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. Place chicken pieces in a single layer and sear 3 to 4 minutes per side until golden and cooked through. Remove from skillet and set aside.
03 - Reduce heat to medium. Add butter to the skillet and melt. Stir in minced garlic and red pepper flakes, sautéing for 1 minute until fragrance develops.
04 - Pour in chicken broth and fresh lemon juice. Simmer for 2 to 3 minutes, scraping up browned bits from the skillet.
05 - Return chicken to skillet and toss to coat in garlic butter sauce. Cook for an additional 1 to 2 minutes until heated through.
06 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert advice:

01 -
  • It comes together faster than calling for takeout, which means you actually make it on busy nights instead of dreaming about it.
  • The garlic butter is so good you'll want to drizzle it over everything afterward—bread, rice, vegetables, whatever.
  • Pale golden chicken with a silky, tangy sauce that feels special without any pretense or fussy techniques.
02 -
  • Overcrowding the skillet is how you end up steaming chicken instead of searing it—a single layer is non-negotiable.
  • Burnt garlic tastes bitter and ruins the whole sauce, so keep the heat at medium once the butter goes in and stir constantly.
03 -
  • The browned bits stuck to the pan are liquid gold—don't skip scraping them up into the sauce.
  • Fresh minced garlic is non-negotiable here; garlic powder or jarred versions won't give you the same brightness.
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