Save My neighbor knocked on my door one Wednesday evening holding a container of something that smelled so good I almost forgot to say hello. She'd made these garlic chicken bites for her book club and had leftovers, and honestly, that one taste changed my weeknight dinner game forever. I asked for the recipe immediately, scribbled it on the back of an envelope, and made it the very next night. Now it's the dish I turn to when I want something that feels indulgent but doesn't require me to spend an hour in the kitchen.
I made this for my sister when she came over after a long shift at the hospital, and she ate two servings without saying a word until her plate was clean. She looked up, smiled, and said it was exactly what she needed. There's something about creamy, garlicky comfort food that just hits differently when you're tired. I've made it for friends, for myself on rough Tuesdays, and once for a small dinner party where it completely stole the show from the fancier dishes I'd planned.
Ingredients
- Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: Thighs stay juicier, but breasts work great if you don't overcook them.
- Salt and black pepper: Simple seasoning that lets the garlic and cream shine through.
- All-purpose flour: A light coating helps the chicken brown beautifully and thickens the sauce just a bit.
- Olive oil and unsalted butter: The combo gives you a rich, nutty flavor and prevents the butter from burning.
- Garlic cloves, minced: Six cloves sounds like a lot, but trust me, it's just right.
- Chicken broth: This deglazes the pan and builds the base of the sauce.
- Heavy cream: The magic ingredient that makes everything luscious and smooth.
- Grated Parmesan cheese: Adds a salty, nutty depth that ties the whole sauce together.
- Dried Italian herbs: A pinch of basil, oregano, or thyme brings warmth without overpowering.
- Crushed red pepper flakes: Optional, but a tiny kick makes the richness even more interesting.
- Fresh parsley, chopped: A bright, fresh finish that cuts through all that creaminess.
Instructions
- Prep the chicken:
- Season your chicken pieces with salt and pepper, then toss them in the flour until they're lightly coated. This step helps them get golden and crispy on the outside.
- Sear the chicken:
- Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat, then add the chicken in a single layer. Let it cook undisturbed for four to five minutes per side until golden and cooked through, then set it aside.
- Cook the garlic:
- Lower the heat to medium, add the remaining butter and minced garlic, and sauté for about a minute. You want it fragrant and soft, not browned or bitter.
- Deglaze the pan:
- Pour in the chicken broth and scrape up all those tasty browned bits from the bottom of the pan. Let it simmer for two minutes to concentrate the flavor.
- Build the sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes if you're using them. Simmer for three to four minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
- Combine and finish:
- Return the chicken to the skillet and let it simmer in the sauce for two to three minutes until everything is hot and the chicken is well coated. Taste and adjust the salt and pepper, then garnish with fresh parsley.
Save The first time I served this over mashed potatoes, my partner looked at me like I'd just invented dinner. He sopped up every bit of sauce with a piece of bread and declared it a new household favorite. It's become the kind of meal that feels like a hug, the kind you make when you want to take care of someone or just treat yourself after a long day.
Serving Suggestions
This dish is incredibly versatile when it comes to what you serve it with. I love spooning it over a big pile of buttery mashed potatoes or tossing it with pasta so every bite is coated in that creamy sauce. Rice works beautifully too, especially if you want something simple that soaks up all the garlic goodness. On nights when I want something a little different, I serve it with crusty bread for dipping and a crisp green salad on the side.
Make It Your Own
One of the best things about this recipe is how easy it is to tweak based on what you have or what you're craving. I've swapped the Parmesan for Pecorino Romano when I wanted a sharper, saltier flavor, and it was fantastic. A squeeze of fresh lemon juice at the end brightens everything up and cuts through the richness in the best way. If you're dairy-free, coconut cream and vegan Parmesan work surprisingly well, though the flavor will be a little different.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat better than you'd expect. I usually warm them gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. The microwave works in a pinch, but the stovetop keeps everything silky. I've even eaten this cold straight from the fridge the morning after, which I won't say is recommended, but I won't say I regret it either.
- Store in the fridge for up to three days in a sealed container.
- Reheat gently on the stovetop with a little extra liquid to refresh the sauce.
- Freeze for up to two months if you want to prep ahead, though the cream may separate slightly when thawed.
Save This recipe has earned a permanent spot in my weekly rotation, and I think it'll do the same for you. It's quick, it's comforting, and it never fails to make dinner feel special.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay juicier during cooking. They may require an extra 2-3 minutes per side since they're slightly thicker. Dark meat also pairs beautifully with creamy sauces.
- → How can I make this dairy-free?
Substitute heavy cream with full-fat coconut cream and use vegan Parmesan or nutritional yeast for the same savory depth. The sauce will be equally delicious with these plant-based swaps.
- → What's the best way to thicken the sauce?
Simmer uncovered for 3-4 minutes to allow natural reduction. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the final minute of cooking.
- → Can I prepare this ahead of time?
Cook the dish completely and store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to restore the sauce consistency.
- → What sides pair best with this dish?
This creamy chicken pairs excellently with pasta, rice, mashed potatoes, egg noodles, or crusty bread to soak up the sauce. Steamed vegetables like green beans or asparagus add freshness and nutrition.
- → How do I prevent the sauce from breaking?
Add cream gradually while stirring constantly and maintain a gentle simmer rather than a rolling boil. Keep heat at medium to medium-low, and avoid cooking the sauce at high temperatures.