Creamy Garlic Chicken Bites (Print Version)

Succulent chicken bites coated in a luscious garlic cream sauce. A simple, satisfying dish ready in just 30 minutes.

# What You'll Need:

→ Chicken

01 - 1.5 lbs 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 black pepper to taste
14 - 2 tablespoons fresh parsley, chopped

# How to Make It:

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 to 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, without browning.
04 - Pour in chicken broth, scraping up any browned bits from the pan bottom. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes. Stir and simmer for 3 to 4 minutes until the sauce thickens slightly.
06 - Return chicken to the skillet. Simmer in the sauce for 2 to 3 minutes until heated through and fully coated.
07 - Taste and adjust salt and black pepper as needed.
08 - Garnish with chopped parsley and serve hot.

# Expert Tips:

01 -
  • It comes together in thirty minutes but tastes like you spent all afternoon cooking.
  • The creamy garlic sauce is so good you'll want to spoon it over everything on your plate.
  • You can use chicken breasts or thighs depending on what you have, and both work beautifully.
  • Leftovers reheat surprisingly well, which means lunch is already sorted.
02 -
  • Don't skip the step of scraping up the browned bits from the pan, that's where so much of the flavor lives.
  • If your sauce feels too thick, add a splash more broth or cream until it's just right.
  • Let the garlic cook gently so it doesn't turn bitter and ruin the whole dish.
03 -
  • Use a large enough skillet so the chicken can brown properly without steaming.
  • Freshly grated Parmesan melts smoother and tastes better than the pre-grated stuff.
  • If you like a thicker sauce, let it simmer a minute or two longer before adding the chicken back in.
Go Back