Garlic Butter Chicken Bites (Printable)

Tender chicken pieces coated in a savory garlic butter sauce, ideal for busy weeknights and gatherings.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter
07 - 5 cloves garlic, finely minced
08 - 1/4 teaspoon red pepper flakes (optional)
09 - 1/4 cup low-sodium chicken broth
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Pat chicken pieces dry and season evenly with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Arrange chicken in a single layer and sear for 3 to 4 minutes per side until golden and cooked through. Remove from skillet and set aside.
03 - Lower heat to medium. Add butter to the skillet and melt. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
04 - Pour in chicken broth and lemon juice, scraping any browned bits from the pan. Simmer gently for 2 to 3 minutes.
05 - Return chicken to the skillet and toss to coat thoroughly in the garlic butter sauce. Cook for an additional 1 to 2 minutes until heated through.
06 - Sprinkle with fresh chopped parsley and serve immediately.

# Expert Advice:

01 -
  • Dinner is ready in under 30 minutes with ingredients you probably have in your pantry right now.
  • The sauce is ridiculously silky and coats every bite with garlic and buttery richness that makes even plain rice feel fancy.
  • Works equally well as a quick family dinner or an appetizer that disappears first at parties.
02 -
  • Pat your chicken completely dry before seasoning—moisture is the enemy of a good golden crust, and I learned this by making pale, steamed-looking chicken that tasted fine but looked sad.
  • Don't wander away during that garlic step; burnt garlic tastes bitter and will ruin the whole sauce, so stay present for that fragrant minute.
  • Low-sodium broth matters because you've already salted the chicken and the butter is salty—using regular-strength broth turns everything into a salt bomb.
03 -
  • Use good butter—it matters more in a dish this simple because there's nowhere for mediocre ingredients to hide.
  • If your sauce breaks or looks too greasy, whisk in a splash more broth off heat and it usually comes back together.
  • Mince your garlic fresh rather than using pre-minced, because the flavor difference is noticeable and it only takes 30 seconds longer.
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