These Garlic Butter Chicken Bites deliver juicy, golden-crisp chicken in a rich, aromatic garlic butter sauce. Ready in under 30 minutes, they’re a versatile, crowd-pleasing meal. The irresistible aroma and flavor make these garlic butter chicken bites a weeknight favorite.
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Why You’ll Love This Garlic Butter Chicken Bites
- Quick & Easy: Ready in about 20 minutes for a stress-free weeknight.
- Incredible Sauce: Rich, savory garlic butter clings to every bite.
- Crispy & Juicy: Perfect sear outside, tender and moist inside.
- Endlessly Adaptable: Easily customize with lemon, herbs, or spice.
Ingredients & Tools
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 6-8 large garlic cloves, minced
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp onion powder
- 1/4 cup chicken broth or dry white wine
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
Tools: A large skillet (cast iron is ideal), tongs, a sharp knife, and a cutting board.
Notes: Use fresh minced garlic, not powder, for authentic flavor. Olive oil and butter together provide a good sear and rich sauce.
Nutrition (per serving)
| Calories: | 310 kcal |
| Protein: | 25 g |
| Fat: | 22 g |
| Carbs: | 4 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Cut your chicken evenly. This is the secret to perfectly cooked chicken bites. If the pieces are all different sizes, some will be overcooked and dry while others are still raw in the middle. Aim for uniform 1-inch cubes.
- Pat the chicken completely dry. Use paper towels to thoroughly dry the chicken cubes before seasoning. Any surface moisture will steam the chicken instead of letting it get that gorgeous, crispy sear we’re after.
- Don’t skimp on the garlic. It might seem like a lot, but trust me, it mellows and sweetens as it cooks in the butter. This is the star of the show, so be generous!
- Have all your ingredients prepped and ready. This recipe moves fast once you start cooking. Having your garlic minced, lemon juiced, and parsley chopped beforehand will make the process smooth and stress-free.
How to Make Garlic Butter Chicken Bites
Step 1: Start by prepping your chicken. Place your cubed chicken on a plate or cutting board and pat it vigorously dry with paper towels. This is a crucial step—you want the surface as dry as possible. Season the chicken generously on all sides with salt, black pepper, paprika, and onion powder. Toss it with your hands to make sure every piece is evenly coated. You’ll notice the color from the paprika already making the chicken look more appetizing.
Step 2: Heat the olive oil in your large skillet over medium-high heat. You want the pan to be properly hot before you add the chicken. To test it, flick a tiny drop of water into the pan—if it sizzles and evaporates instantly, you’re good to go. Carefully add the chicken pieces in a single layer, making sure they aren’t crowded. If you overcrowd the pan, the chicken will steam instead of sear. Let them cook undisturbed for 2-3 minutes to develop a golden-brown crust.
Step 3: After a few minutes, use your tongs to flip the chicken pieces. They should release easily from the pan if a good sear has formed. Continue cooking, turning occasionally, for another 4-5 minutes, or until the chicken is cooked through and has a beautiful color on all sides. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a clean plate for now. Don’t worry if there are browned bits stuck to the pan—that’s pure flavor for the sauce.
Step 4: Reduce the heat to medium-low. Add the butter to the same skillet. Once it’s melted and foaming, add all of your minced garlic. The aroma at this point is just incredible. Stir constantly for about 60 seconds—you just want to cook the garlic until it’s fragrant, but be careful not to burn it or it will turn bitter. It should look soft and golden, not brown.
Step 5: Now, pour in the chicken broth (or white wine). It will bubble and sizzle dramatically—this is called deglazing. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, which will only take a minute or two. The sauce should start to look slightly thickened.
Step 6: Stir in the fresh lemon juice. This adds a necessary touch of acidity that cuts through the richness of the butter and brightens the entire dish. Now, return the cooked chicken bites and any accumulated juices back into the skillet. Toss everything together to coat the chicken evenly in that glorious garlic butter sauce. Let it heat through for about a minute.
Step 7: Turn off the heat and stir in the fresh parsley. Give it one final toss. Taste the sauce and adjust the seasoning with more salt or pepper if needed. The sauce should be glossy, rich, and cling to the back of a spoon. Serve immediately while everything is hot and bubbling.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months (texture may soften).
- Reviving: Reheat gently in a skillet with a splash of broth; avoid the microwave.
Serving Suggestions
Complementary Dishes
- Fluffy Jasmine Rice — The plain, slightly sticky rice is the perfect canvas to soak up every last drop of that incredible garlic butter sauce. You won’t want to leave a single bit behind.
- Buttered Egg Noodles or Pasta — Tossing these chicken bites with wide egg noodles or fettuccine turns it into a comforting, restaurant-quality pasta dish in minutes.
- Simple Green Salad — A crisp salad with a light vinaigrette provides a refreshing, crunchy contrast to the rich and savory chicken, balancing the meal perfectly.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish and help cut through the butter, cleansing your palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and work wonderfully against the garlic and rich flavors.
Something Sweet
- Lemon Sorbet — The ultimate palate cleanser. Its sharp, clean citrus flavor is the perfect, light finish after a rich and garlicky main course.
- Vanilla Bean Panna Cotta — The creamy, delicate sweetness and smooth texture provide a lovely, simple contrast that doesn’t overwhelm your senses after the bold chicken.
Top Mistakes to Avoid
- Overcrowding the pan. This is the number one reason chicken doesn’t get a good sear. If the pieces are too close together, they release steam and boil instead of sautéing. Cook in batches if your pan isn’t large enough.
- Using jarred, pre-minced garlic. I know it’s convenient, but it often has a preservative liquid that can make the sauce taste bitter and artificial. Taking the two minutes to mince fresh garlic cloves makes a world of difference in flavor.
- Burning the garlic. Garlic burns in a heartbeat, especially in hot butter. Once you add it to the pan, keep the heat medium-low and stir constantly. You’re just looking to take the raw edge off and release its aroma, not brown it.
- Overcooking the chicken. Since the pieces are small, they cook very quickly. Once they’re firm to the touch and no longer pink inside, they’re done. Overcooking will lead to tough, rubbery bites.
Expert Tips
- Tip: For an extra layer of flavor, marinate the chicken. Toss the cubed chicken with a tablespoon of the olive oil, the paprika, onion powder, salt, and pepper and let it sit in the fridge for 30 minutes before cooking. This allows the seasoning to penetrate deeper.
- Tip: Add a splash of cream. If you want an even richer, more luxurious sauce, stir in 2-3 tablespoons of heavy cream right after you deglaze the pan with the broth. It creates a velvety, decadent texture.
- Tip: Finish with a sprinkle of Parmesan. Right before serving, add a handful of freshly grated Parmesan cheese to the skillet. It melts into the sauce, adding a salty, umami depth that is absolutely irresistible.
- Tip: Use chicken thighs for more flavor. If you’re not worried about calories, boneless, skinless chicken thighs are fantastic here. They have more fat, which means they stay incredibly juicy and have a richer flavor than breasts.
FAQs
Can I make this recipe with chicken thighs?
Absolutely, and they’re delicious! Boneless, skinless chicken thighs are actually more forgiving than breasts because their higher fat content keeps them moist and juicy, even if you accidentally overcook them a little. Just be sure to trim any excess fat and cut them into even, 1-inch pieces. The cooking time might be slightly longer by a minute or two, so just check for doneness. The richer flavor of the thighs pairs wonderfully with the garlic butter sauce.
How should I store and reheat leftovers?
Let the chicken cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, I strongly advise against using the microwave, as it can make the chicken rubbery. Instead, gently warm it in a skillet over low heat, adding a tiny splash of chicken broth or water to loosen the sauce back up. It won’t be quite as crisp as fresh, but it will still be tasty.
Can I freeze the cooked garlic butter chicken bites?
You can, but with a caveat. The texture of the chicken may become a little softer upon thawing, and the dairy-based sauce can sometimes separate or become grainy. If you do freeze it, place cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet, stirring in a fresh pat of butter at the end to help re-emulsify the sauce.
My sauce looks a bit separated or oily. What happened?
This usually happens if the heat was too high when you made the sauce, causing the butter to “break.” Don’t worry, it’s still safe to eat! To fix it, remove the pan from the heat and vigorously whisk in a tablespoon of cold butter or a splash of cold broth. The rapid cooling and agitation can often bring the sauce back together. Next time, keep the heat a touch lower when melting the butter and adding the garlic.
How can I make this dish spicier?
Easy! Add 1/2 to 1 teaspoon of crushed red pepper flakes to the butter along with the garlic. Let them sizzle for a minute to infuse the oil with their heat. You could also add a finely chopped fresh chili, like a serrano or jalapeño, for a different kind of spicy kick. Start with a little and add more to suit your taste.
Garlic Butter Chicken Bites
Make juicy, crispy Garlic Butter Chicken Bites in under 30 minutes! This easy, one-pan recipe is perfect for a quick and delicious weeknight dinner. Get the recipe now!
Ingredients
For the Ingredients
-
1 lb boneless, skinless chicken breasts (450 g, cut into 1-inch cubes)
-
2 tbsp olive oil
-
4 tbsp unsalted butter
-
6-8 large cloves garlic (minced)
-
1 tsp paprika (smoked or sweet)
-
0.5 tsp onion powder
-
0.25 cup chicken broth or dry white wine
-
1 tbsp fresh lemon juice
-
2 tbsp fresh parsley (finely chopped)
-
Salt and freshly ground black pepper (to taste)
Instructions
-
Start by prepping your chicken. Place your cubed chicken on a plate or cutting board and pat it vigorously dry with paper towels. This is a crucial step—you want the surface as dry as possible. Season the chicken generously on all sides with salt, black pepper, paprika, and onion powder. Toss it with your hands to make sure every piece is evenly coated. You’ll notice the color from the paprika already making the chicken look more appetizing.01
-
Heat the olive oil in your large skillet over medium-high heat. You want the pan to be properly hot before you add the chicken. To test it, flick a tiny drop of water into the pan—if it sizzles and evaporates instantly, you’re good to go. Carefully add the chicken pieces in a single layer, making sure they aren’t crowded. If you overcrowd the pan, the chicken will steam instead of sear. Let them cook undisturbed for 2-3 minutes to develop a golden-brown crust.02
-
After a few minutes, use your tongs to flip the chicken pieces. They should release easily from the pan if a good sear has formed. Continue cooking, turning occasionally, for another 4-5 minutes, or until the chicken is cooked through and has a beautiful color on all sides. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a clean plate for now. Don’t worry if there are browned bits stuck to the pan—that’s pure flavor for the sauce.03
-
Reduce the heat to medium-low. Add the butter to the same skillet. Once it’s melted and foaming, add all of your minced garlic. The aroma at this point is just incredible. Stir constantly for about 60 seconds—you just want to cook the garlic until it’s fragrant, but be careful not to burn it or it will turn bitter. It should look soft and golden, not brown.04
-
Now, pour in the chicken broth (or white wine). It will bubble and sizzle dramatically—this is called deglazing. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, which will only take a minute or two. The sauce should start to look slightly thickened.05
-
Stir in the fresh lemon juice. This adds a necessary touch of acidity that cuts through the richness of the butter and brightens the entire dish. Now, return the cooked chicken bites and any accumulated juices back into the skillet. Toss everything together to coat the chicken evenly in that glorious garlic butter sauce. Let it heat through for about a minute.06
-
Turn off the heat and stir in the fresh parsley. Give it one final toss. Taste the sauce and adjust the seasoning with more salt or pepper if needed. The sauce should be glossy, rich, and cling to the back of a spoon. Serve immediately while everything is hot and bubbling.07
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