Garlic chicken bites are tender, super flavorful, and ready in just 20 minutes! Perfect for a busy weeknight dinner that the whole family will love.
These chicken bites are like chicken nuggets that are loaded with garlic flavor and tossed in a delicious butter sauce! The chicken is super juicy, tender, but with a perfect crust from being pan-seared.
Grab some chicken breasts from your freezer (thaw them first) and a few other staple ingredients.
Boneless, Skinless Chicken Breasts – Cut into bite sized pieces. You can swap in boneless, skinless chicken thighs as well
All Purpose Flour – For dredging and helping to create a beautiful crust.
Spices – Italian Seasoning, Salt, Pepper
Unsalted Butter – I prefer to use unsalted butter so I can control the salt amount, but you can use salted butter as well.
Garlic – Lots of fresh garlic.
Lemon Juice – Fresh is best.
Fresh Parsley – For garnish.
How to Make Garlic Chicken Bites
This chicken recipe is so easy to make and ready in only 20 minutes.
Coat chicken pieces. Start by tossing the chicken pieces in olive oil and then the flour, Italian seasoning, salt, and pepper. Stir until the chicken is completely coated and the flour is absorbed.
Brown chicken. Melt butter in a large skillet over medium heat. Add the chicken pieces and let sit untouched so they get nice and browned. Flip the chicken pieces over and cook until the internal temperature reads 165℉ Set aside.
Make the garlic butter sauce. Lower the temperature and add more butter to the same skillet. Make sure to scrape the browned bits from the bottom of the skillet – this adds so much flavor! Once the butter is melted, add some garlic and cook until fragrant.
Toss chicken and serve. Add the chicken pieces to the butter sauce along with some lemon juice and fresh parsley. Toss it all together to coat the chicken.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, you can use chicken thighs in this recipe. Make sure to use boneless, skinless chicken thighs and I like to trim away any excess fat. Chicken thigh pieces will take a minute or two longer to cook than breasts. Make sure to cook the chicken to 165°F.
How do I know when chicken is cooked?
The best way to tell that chicken is cooked is by the internal temperature. Chicken should be cooked to an internal temperature of 165°F. This is a better way of telling doneness than cutting into the chicken, which can let the juices spill out. It helps ensure that the chicken is cooked through without overcooking.
Spicy bites – If you’d like to add some heat to the butter sauce, add a half teaspoon of red chile flakes with the garlic.
Chicken Tenders – Try this recipe with chicken tenders. You’ll need to adjust the cooking time to make sure they’re cooked through, but this will save you the time of cutting the chicken into pieces.
Doubling – You can double this recipe, but you’ll need to do so in batches. To keep the chicken warm, cover the plate with foil while you’re cooking the remaining chicken.
Storage and Reheating
Storage – Leftover chicken can be stored in an airtight container in the fridge for up to 4 days.
Freezing – These can be frozen, but reheating chicken from frozen can dry them out a bit.
Reheating – The leftover chicken can be reheated in a skillet over medium or in a 350°F oven until warmed. Add a little butter if they seem dry. They are also delicious cold.
Dry chicken before coating – It’s best to pat the chicken pieces dry with paper towels before tossing with the oil, flour, and spices. Drying the excess moisture helps the chicken brown and not steam.
About the flour – The flour is necessary for thickening the sauce. It should coat and ABSORB into the chicken pieces. Keep stirring until the chicken looks like the picture, you should barely be able to tell it is coated at all and there should be no remaining flour in the bowl.
Brown before flipping – Allow the chicken to REALLY cook on the first side. This gets that nice brown crust going and if you’re antsy and peeking, it won’t brown up.
Add garlic at the end – It’s best to wait to add garlic until the end of cooking as it will get bitter if you add it earlier.
Don’t crowd the chicken – Use a large skillet so that the chicken pieces aren’t touching. This is key to browning the chicken. If your pan is smaller, you can also cook the chicken in batches.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.