Creamy Garlic Chicken Bites (Printable)

Succulent chicken pieces coated in a luxurious garlic cream sauce. A 30-minute meal that's restaurant-quality yet simple to prepare.

# What You'll Need:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 0.5 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour

→ For Cooking

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Garlic Cream Sauce

07 - 6 large garlic cloves, minced
08 - 1 cup chicken broth
09 - 1 cup heavy cream
10 - 0.5 cup grated Parmesan cheese
11 - 0.5 teaspoon dried Italian herbs
12 - 0.25 teaspoon crushed red pepper flakes
13 - Salt and pepper to taste
14 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Season chicken pieces with salt and black pepper. Toss with flour until evenly coated.
02 - In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken in a single layer. Sauté for 4-5 minutes per side until golden and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter and minced garlic to the pan. Sauté for 1 minute until fragrant but not browned.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan, Italian herbs, and red pepper flakes. Stir and simmer for 3-4 minutes until the sauce thickens slightly.
06 - Return chicken to the skillet. Simmer in the sauce for 2-3 minutes until hot and coated.
07 - Taste and adjust salt and pepper as needed.
08 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort food but comes together in half an hour with ingredients you probably already have.
  • The creamy garlic sauce is so good you'll want to serve it over everything from rice to crusty bread just to soak up every drop.
  • Chicken bites cook faster than full breasts and get coated in sauce on all sides, making every bite ridiculously flavorful.
  • You can easily swap the protein or adjust the spice level, so it works whether you're cooking for picky eaters or garlic lovers.
02 -
  • Don't crowd the pan when searing the chicken or it will steam instead of brown, and you'll miss out on all that caramelized flavor.
  • Let the garlic cook just until fragrant but not dark, because burnt garlic will make the whole sauce taste bitter and harsh.
  • If your sauce seems too thin, let it simmer a bit longer uncovered, the Parmesan and cream will thicken it naturally without needing extra flour.
  • Taste before serving because Parmesan is salty and you might not need as much additional salt as you think.
03 -
  • Use freshly grated Parmesan instead of the pre-grated stuff, it melts smoother and tastes infinitely better in the sauce.
  • Let the chicken rest for a minute after searing so the juices redistribute, then it stays tender when you add it back to the sauce.
  • If you love garlic as much as I do, add an extra clove or two, this dish can handle it and the flavor only gets better.
  • Finishing with a small pat of cold butter stirred in at the very end makes the sauce glossy and adds an extra layer of richness.
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