Garlic Butter Chicken Bites (Printable Version)

Juicy chicken pieces cooked in a flavorful garlic butter sauce with a hint of lemon and parsley.

# What You 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:

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. Transfer chicken to a plate 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 fragrant.
04 - Pour in chicken broth and lemon juice, simmering for 2 to 3 minutes while scraping up browned bits from the skillet bottom.
05 - Return chicken to the skillet and toss to coat in the garlic butter sauce. Cook an additional 1 to 2 minutes until heated through.
06 - Sprinkle with chopped fresh parsley and serve immediately.

# Cooking Tips:

01 -
  • Ready in under 30 minutes, which means weeknight dinner stress actually vanishes.
  • Chicken stays impossibly juicy while the butter sauce does all the heavy lifting for flavor.
  • Works as a quick dinner, an elegant appetizer, or that thing you make when unexpected guests text you.
02 -
  • Don't move the chicken around in the skillet while it's searing, even though the urge to fidget is strong—patience gives you the brown crust that carries all the flavor.
  • If your garlic starts to brown before it smells amazing, your heat is too high; turn it down and give yourself a second chance because burnt garlic tastes like regret.
03 -
  • Buy chicken thighs when you find them on sale and freeze them—they're cheaper than breasts and stay juicier, which means fewer dry-chicken regrets.
  • Mince your garlic just before cooking it, since minced garlic loses its punch after sitting around.
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