Garlic Butter Chicken Bites (Print)

Golden chicken pieces in a rich garlic butter sauce, ready in 25 minutes.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp smoked paprika

→ Sauce & Aromatics

05 - 3 tbsp unsalted butter, divided
06 - 1 tbsp olive oil
07 - 5 garlic cloves, minced
08 - 1/4 tsp crushed red pepper flakes
09 - 2 tbsp fresh parsley, finely chopped
10 - 1 tbsp lemon juice
11 - Lemon wedges, for serving

# How to Make:

01 - Pat the chicken pieces dry with paper towels. Season thoroughly with salt, black pepper, and smoked paprika, ensuring even coating on all sides.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until butter melts and begins to shimmer.
03 - Add chicken in a single layer without overcrowding. Cook in batches if necessary. Sear for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F. Transfer to a plate and repeat with remaining pieces.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted and foaming, stir in minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
05 - Return chicken to the skillet and toss to coat evenly in the garlic butter sauce. Stir in lemon juice and chopped parsley. Cook for 1 minute to meld flavors.
06 - Transfer to a serving platter. Garnish with additional fresh parsley if desired and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • These come together in under 30 minutes but taste like something from a restaurant
  • The searing method creates incredible texture without any fancy equipment
02 -
  • Crowding the pan will steam the chicken instead of searing it, so work in batches
  • Let the butter foam subside before adding garlic to prevent burning
03 -
  • Use a cast iron skillet if you have one for the best browning
  • Let the pan get properly hot before adding the first piece of chicken

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