Easy Garlic Butter Chicken Bites
These Easy Garlic Butter Chicken Bites are incredibly tender and juicy, coated in a rich and savory garlic butter sauce. They're quick to make and perfect as an appetizer or main course, sure to become a family favorite.
Equipment
- Large skillet
- Mixing bowl
- Cutting board
- sharp knife
- Measuring spoons
- Measuring cups
- Spatula or tongs
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper optional
- Salt to taste
- Black pepper to taste
- ½ cup unsalted butter
- 6 cloves garlic, minced
- ¼ cup chicken broth
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes optional
Instructions
- In a bowl, toss the chicken cubes with olive oil, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Ensure the chicken is evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding).
- Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly browned on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium-low heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the chopped parsley, lemon juice, and red pepper flakes (if using).
- Return the cooked chicken to the skillet and toss to coat it evenly with the garlic butter sauce.
- Cook for another 1-2 minutes, allowing the sauce to thicken slightly and the chicken to absorb the flavors.
- Serve immediately and enjoy!
Notes
For spicier bites, add more red pepper flakes or hot sauce. Sprinkle with Parmesan cheese for a cheesy variation. Use other herbs like thyme or rosemary for a different flavor profile. For a sweet and savory option, add a tablespoon of honey or maple syrup to the sauce. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave. To prevent dry chicken, ensure you are not overcooking it. Use a meat thermometer, aiming for an internal temperature of 165°F (74°C). Overcrowding the pan can also lead to dryness.