Garlic Butter Chicken Bites
Golden, bite-size chicken tossed in a lemony garlic butter sauce. One skillet, 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 servings
Cutting chicken into bite-size pieces means it browns fast and cooks evenly, which is why this is one of the quickest dinners on the site. The garlic goes in at the end so it never turns bitter.
Get a golden sear
Pat the chicken dry, use a hot pan and cook in batches if the pieces do not fit in a single layer. Crowded chicken steams and turns pale.
Chicken is safe at 165°F in the thickest part. An instant-read thermometer takes the guesswork out, especially with thick breasts.
Garlic Butter Chicken Bites
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 servings
Ingredients
Method
Pat the chicken dry and toss with the salt, pepper and paprika.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning once or twice, until golden on all sides and 165°F inside, 5 to 7 minutes. Work in two batches if needed. Move to a plate.
Turn the heat to medium-low. Add the butter, garlic and red pepper flakes and stir for 30 to 60 seconds, just until fragrant.
Add the broth and lemon juice, scraping up the browned bits, and simmer for 1 to 2 minutes until slightly reduced.
Return the chicken and its juices to the pan, toss to coat and finish with parsley.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Questions, answered
Can I use chicken thighs instead of breasts?
Yes. Thighs stay juicier and are harder to overcook. They may need a minute or two longer.
How do I stop garlic from burning?
Add it after the chicken comes out and the heat is lowered, and cook it for less than a minute before adding the liquid.
