Garlic Butter Chicken Bites in 20 Minutes
Why You’ll Love This Recipe
I first made these Garlic Butter Chicken Bites in 20 Minutes on a night when I was completely out of time and patience. The kids were hungry, I had a headache, and the fridge looked bare. I grabbed some chicken breasts, a head of garlic, and a stick of butter, not knowing if it would work. To my surprise, the sizzling sound of butter hitting the hot pan was the most comforting thing I had heard all week.
What I love most about this recipe is that it feels special without being complicated. The chicken gets beautifully golden and stays incredibly juicy because we cook it in batches. The garlic butter sauce is rich and coats every single bite. This is the kind of meal that makes you feel like a pro even when you are rushing. If you enjoy quick chicken dinners, you might also like my Creamy Lemon Chicken Orzo Soup. For a deeper understanding of why browning meat creates so much flavor, you can read about the Maillard reaction.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1/4 cup low sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Step-by-Step Directions
- Start by patting your chicken cubes completely dry with paper towels. This is the most important step for getting a good sear. In a medium bowl, toss the chicken with salt, pepper, garlic powder, and paprika until every piece is evenly coated.
- Get your largest heavy skillet out and place it over medium-high heat. Add the olive oil and let it get shimmering hot. Carefully place half of the chicken pieces in the pan in a single layer. Do not crowd the pan. Let them cook undisturbed for 3 to 4 minutes until the bottoms are deep golden brown. Flip each piece and cook for another 2 to 3 minutes. Transfer the cooked chicken to a plate and repeat with the remaining chicken.
- Turn the heat down to medium. Add the butter to the pan and let it melt completely. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the minced garlic and stir constantly for about 30 seconds until it smells fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and lemon juice. Let the sauce bubble and reduce for about 1 minute, stirring occasionally. The sauce will thicken slightly and become glossy.
- Return all the cooked chicken back to the pan along with any juices that have collected on the plate. Toss everything together to coat the chicken in the garlic butter sauce. Sprinkle the fresh parsley on top and serve immediately.
Pro Tips for Success
The single biggest mistake people make with this dish is overcooking the chicken. Since the pieces are small, they cook very fast. If you leave them in the pan too long, they will become dry and tough. I always use an instant read thermometer to check for doneness. The chicken is ready when it reaches 165 degrees Fahrenheit.
Another important tip is to never crowd the pan. If you add too many chicken pieces at once, they will steam instead of sear. You want that deep golden crust. Cooking in two batches takes an extra minute but makes a huge difference.
Finally, always use fresh garlic for this recipe. Pre-minced garlic from a jar has a different flavor and can burn more easily. Fresh garlic creates a much better sauce. For more information on cooking with garlic, check out this article about garlic.
Servings and Timing
This recipe makes 4 servings and takes about 10 minutes of prep time and 10 minutes of cook time for a total of 20 minutes from start to finish.
Variations and Substitutions
If you want a bit of heat, add a pinch of red pepper flakes along with the garlic. For a dairy free version, you can substitute the butter with a high quality vegan butter or use all olive oil. The flavor will be different but still delicious. You can also swap the chicken breasts for boneless skinless chicken thighs. Thighs are more forgiving and will stay even juicier if you accidentally cook them a minute too long. If you do not have fresh parsley, dried parsley works in a pinch but use only half the amount.
What to Serve With This
These Garlic Butter Chicken Bites in 20 Minutes are incredibly versatile. I love serving them over a bed of steamed rice or with crusty bread to soak up all the extra sauce. For a lighter option, try them alongside a simple green salad. If you are looking for a sweet treat to finish the meal, my 3-Ingredient Peanut Butter Cookie Dough Bites are the perfect no fuss dessert.
Storage and Reheating
Store any leftover Garlic Butter Chicken Bites in 20 Minutes in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over medium low heat with a splash of chicken broth or water. Cover the pan and let it warm gently for about 3 to 4 minutes. Avoid using the microwave as it will make the chicken rubbery. I do not recommend freezing this dish because the sauce can separate and the texture of the chicken changes.
FAQs
Can I use frozen chicken for this recipe?
I do not recommend it. Frozen chicken releases too much water when it hits the pan, which prevents browning and makes the chicken tough. Always thaw your chicken completely and pat it dry before cooking.
What if I accidentally add too much garlic?
You can balance the flavor by adding a squeeze of extra lemon juice or a tiny pinch of sugar. The acidity and sweetness will help mellow out the sharpness of too much garlic.
Can I make the sauce thicker?
Yes. If you want a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry. Stir it into the sauce after adding the broth and let it simmer for an extra minute.
My chicken turned out dry. What went wrong?
This usually happens when the chicken is overcooked or the pan was too crowded. Make sure to cook in batches and use a meat thermometer to avoid this problem.
Can I add vegetables to this dish?
Absolutely. You can toss in some broccoli florets or asparagus tips during the last 2 minutes of cooking. Just make sure they are cut into small pieces so they cook quickly.
Conclusion
I hope you give these Garlic Butter Chicken Bites in 20 Minutes a try on your next busy weeknight. They have saved my dinner routine more times than I can count. The combination of juicy chicken and rich garlic butter sauce is hard to beat. Let me know how they turn out for you and what sides you decided to serve with them.
 | ||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||
