Garlic Butter Chicken Bites
User Reviews
5
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Prep Time
9 mins
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Cook Time
6 mins
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Total Time
15 mins
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Servings
3 (or 4 smaller servings)
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Course
Main Course
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Cuisine
American
Garlic Butter Chicken Bites
Description
The recipe prepares chunks of chicken breast seasoned with Italian herbs, salt, pepper, and coated in flour to develop a light crust when cooked. Cooking begins by sautéing the chicken pieces over medium-high heat in both olive oil and butter, allowing a golden brown surface to form while keeping the interior tender and juicy. Fresh minced garlic and chopped parsley are added near the end to infuse the dish with fragrant, herbal, buttery notes.
The texture balances a slightly crispy exterior with moist chicken inside, enhanced by the buttery garlic sauce created during cooking. Serving suggestions include lemon couscous prepared with chicken broth and lemon juice or steamed vegetables such as zucchini or asparagus, complementing the savory chicken with bright or fresh flavors.
Doubling the parsley intensifies the herbaceous aroma, and finishing with lemon juice adds a layer of brightness. These steps help round out the dish with fresh accents to the rich base.
Ingredients
- 1 1/4 lbs. chicken breast cut into 1 1/4-inch pieces, boneless, skinless
- 2 Tbsp all-purpose flour
- 1 1/2 tsp Italian seasoning
- salt freshly ground
- black pepper freshly ground
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter divided
- 1 1/2 Tbsp minced garlic 4 cloves, fresh
- 2 Tbsp finely chopped parsley fresh
Instructions
- Preheat a 12-inch non-stick skillet over medium-high heat.
- Dab chicken on all sides dry with paper towels.
- Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).
- Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.
- Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.
- Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.
- Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).
- Serve right away.
Notes
- Double the parsley for stronger herb flavor in the dish.
- Finish cooking with a squeeze of lemon juice for refreshing acidity.
- Lemon couscous prepared with chicken broth and lemon adds a quick, bright side.
- Pair with steamed or sautéed vegetables like zucchini, asparagus, or broccoli for a balanced meal.
- Ensure internal chicken temperature reaches 165°F for safety and juiciness.
User Reviews
Overall Rating
5
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