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Garlic Butter Chicken Bites

These Garlic Butter Chicken Bites are incredibly easy to make and bursting with flavor. Tender chicken pieces are coated in a luscious garlic butter sauce, making them an irresistible appetizer or main course that's sure to be a crowd-pleaser.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 6-8 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Cutting board
  • Knife
  • Paper towels
  • Large Skillet
  • Spatula or tongs
  • Measuring spoons
  • Measuring cups
  • Meat thermometer (optional)

Method
 

  1. Pat the chicken breasts dry with paper towels and cut into bite-sized pieces (about 1-inch cubes).
  2. Season the chicken generously with salt, pepper, Italian seasoning, and paprika.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken to the skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
  5. Cook for about 5-7 minutes, or until the chicken is cooked through and golden brown on all sides. Remove the chicken from the skillet and set aside.
  6. In the same skillet, melt the butter over medium heat.
  7. Add the minced garlic and red pepper flakes (if using) and cook for about 1-2 minutes, or until the garlic is fragrant, stirring constantly to avoid burning.
  8. Add the cooked chicken back to the skillet with the garlic butter sauce.
  9. Toss to coat the chicken evenly in the sauce. Cook for another 1-2 minutes, allowing the flavors to meld together.
  10. Remove the skillet from the heat and garnish with fresh chopped parsley.
  11. Serve immediately and enjoy.

Notes

For best results, use fresh garlic. Don't overcook the chicken; use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. For a spicy kick, add more red pepper flakes or a dash of hot sauce. To make ahead, cook the chicken and sauce separately, then combine when ready to serve. Chicken thighs can be substituted for chicken breasts. This recipe can be frozen for up to 2 months.