Garlic Butter Chicken Bites (Print View)

Juicy chicken seared and tossed in a rich garlic butter sauce for a flavorful meal.

# 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

# Method:

01 - Pat chicken pieces dry and 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 each side for 3 to 4 minutes until golden and cooked through. Transfer to a plate.
03 - Reduce heat to medium. Melt butter in the skillet, then add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
04 - Pour in chicken broth and lemon juice, simmer for 2 to 3 minutes while scraping browned bits from the skillet bottom.
05 - Return chicken to the skillet, toss to coat in the sauce, and cook for an additional 1 to 2 minutes until heated through.
06 - Sprinkle with chopped fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • Ready in 25 minutes flat, which means even on your busiest days you can still make something that tastes like you actually tried.
  • The garlic butter sauce is so deeply savory that people always ask what your secret ingredient is, and you can just smile mysteriously.
  • Works as dinner, appetizers, or even chopped up over salad the next day—it's endlessly flexible.
02 -
  • Overcrowding the skillet will steam the chicken instead of searing it—if you have doubts, work in two batches and your golden crust will thank you.
  • Don't skip drying the chicken or rushing the sear; that crust is where most of the flavor comes from, and it's worth the extra minute of attention.
03 -
  • Mince your garlic just before cooking—pre-minced loses its punch, and freshly minced garlic makes a noticeable difference in brightness and flavor.
  • Keep a lemon handy at the stove and taste as you go; a tiny squeeze can balance the richness and lift the whole dish if it feels heavy.
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