Garlic Butter Chicken Bites (Printable)

Juicy chicken pieces tossed in a fragrant garlic butter sauce, perfect for a quick main dish.

# What You'll 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

# How to Make It:

01 - Pat chicken pieces dry with paper towels and 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 cook for 3–4 minutes per side until golden and just cooked through. Remove and set aside.
03 - Reduce heat to medium. Add butter to the skillet and melt. Stir in minced garlic and optional red pepper flakes, sautéing for 1 minute until fragrant.
04 - Add chicken broth and lemon juice to the skillet. Simmer for 2–3 minutes, scraping up browned bits to incorporate flavor.
05 - Return chicken to the skillet and toss thoroughly in the garlic butter sauce. Cook for an additional 1–2 minutes until warmed through.
06 - Sprinkle chopped fresh parsley over the dish and serve immediately.

# Expert Hints:

01 -
  • It comes together faster than takeout, but tastes like you spent hours fussing.
  • One pan means less cleanup and more time actually enjoying what you made.
  • The sauce clings to every piece of chicken, so there's no such thing as a boring bite.
02 -
  • Don't skip drying the chicken—moisture is the enemy of a good sear and will steam your pieces instead.
  • Once the chicken is done cooking, pull it out and keep it safe; overcooking it while building the sauce is the most common mistake.
03 -
  • Cut your chicken into consistent sizes so every piece finishes at the same time—no overcooked edges or undercooked centers.
  • Use good butter if you can; it's literally half the dish, and better butter tastes noticeably different once it's golden and garlicky.
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