Garlic Butter Chicken Bites (Print Version)

Juicy seared chicken coated in a fragrant garlic butter sauce with fresh herbs and a hint of lemon.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter
07 - 5 cloves garlic, finely minced
08 - 1/4 teaspoon red pepper flakes (optional)
09 - 1/4 cup low-sodium chicken broth
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Pat chicken pieces dry with paper towels and season evenly with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Arrange chicken in a single layer and sear for 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium and add butter to the skillet. Once melted, incorporate minced garlic and optional red pepper flakes, sautéing for 1 minute until aromatic.
04 - Add chicken broth and lemon juice to the skillet, scraping up browned bits. Simmer gently for 2 to 3 minutes.
05 - Return seared chicken to the skillet, tossing to coat thoroughly in the garlic butter sauce. Cook for an additional 1 to 2 minutes to heat through.
06 - Sprinkle chopped fresh parsley over the chicken before serving immediately.

# Expert Tips:

01 -
  • It's genuinely faster than ordering takeout, and you know exactly what went into it.
  • The sauce is buttery and garlicky without being heavy—people always ask what your secret ingredient is (there isn't one, just good timing).
  • Works equally well for a quiet dinner for one or feeding a crowd without stress.
02 -
  • If your chicken pieces are different sizes, the smaller ones will cook faster and dry out—cut them as uniformly as possible, or cook them in batches.
  • Don't skip patting the chicken dry; any moisture on the surface prevents browning and ruins the whole vibe of the dish.
03 -
  • If your sauce looks broken or separated, add a splash more broth and whisk constantly over medium heat until it comes back together.
  • Make this recipe up to the point where you return the chicken to the skillet, then finish it fresh when people are actually ready to eat—the advance work takes all the stress out of last-minute cooking.
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