Go Back

Garlic Butter Chicken Bites

chef Laya
Tender, bite-sized cubes of golden-seared chicken breast basted in a rich garlic herb butter sauce. This quick, protein-packed skillet dinner comes together in just 15 minutes, delivering maximum savory flavor with minimal prep and cleanup.
Print Recipes Pin Recipe
Prepr Time 5 minutes
Cooking Time 10 minutes
ToTal Time 15 minutes
Type of plate Main Course
kitchen American
Serving 4

Ingredients
  

  • 1.5 lbs 700g boneless, skinless chicken breasts (or chicken thighs), cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano or Italian seasoning
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 4 tbsp 60g unsalted butter, cubed
  • 5 cloves garlic finely minced
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • 1 tbsp fresh lemon juice optional, for brightness
  • 1/4 tsp crushed red pepper flakes optional

Instructions
 

  • Pat the cubed chicken thoroughly dry with paper towels. Place chicken in a bowl and toss with 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper until evenly coated.
  • Heat a large cast-iron or heavy stainless steel skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil.
  • Once the oil is shimmering hot, add the chicken cubes in a single layer. Make sure the skillet is not overcrowded (cook in two batches if necessary to ensure proper browning).
  • Let the chicken sear undisturbed for 3 to 4 minutes until a deep golden crust forms on the bottom.
  • Flip and cook the chicken for an additional 2 to 3 minutes, stirring occasionally until cooked through to an internal temperature of 165°F (74°C).
  • Reduce the skillet heat to medium-low. Add the cubed butter and minced garlic directly into the pan with the chicken.
  • Swirl and stir continuously for 1 to 2 minutes as the butter melts and foams, basting the chicken cubes in the garlic butter sauce until the garlic is fragrant and golden (do not let the garlic burn).
  • Remove the skillet from heat. Stir in the chopped fresh parsley, fresh lemon juice, and red pepper flakes. Toss well and serve immediately with pan juices spooned over the top.