Description
Garlic Butter Chicken Bites are quick and flavorful skillet-cooked chicken pieces coated in a seasoned flour mix, pan-seared to golden perfection, and finished with a rich garlic butter and fresh parsley sauce. Perfect for a speedy dinner or a savory lunch, these bites are juicy, aromatic, and easy to prepare.
Ingredients
Scale
Chicken and Coating
- 1 1/4 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch pieces
- 2 Tbsp all-purpose flour
- 1 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper (about 3/4 tsp salt and 1/2 tsp pepper)
Cooking and Flavoring
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 1 1/2 Tbsp minced fresh garlic (4 cloves)
- 2 Tbsp finely chopped fresh parsley
Instructions
- Preheat skillet: Preheat a 12-inch non-stick skillet over medium-high heat to ensure it is hot enough for searing.
- Prepare chicken: Dab chicken pieces dry with paper towels to remove excess moisture and help flour stick.
- Coat chicken: Sprinkle flour, Italian seasoning, salt, and pepper evenly over the chicken. Toss until all pieces are fully coated with flour and seasoning.
- Add oil and butter to pan: Add 1 Tbsp olive oil and 1 Tbsp butter to the hot skillet, tilting the pan to coat the surface evenly as the butter melts.
- Sear chicken: Place chicken in an even layer with space between the pieces to brown. Cook undisturbed for about 3 minutes until the bottoms are golden brown.
- Flip and cook more: Flip the chicken pieces and cook for 2 more minutes until nearly cooked through.
- Add butter, garlic, and parsley: Add the remaining 2 Tbsp butter in small pieces along with minced garlic and parsley to the skillet. Cook for 1 additional minute, stirring frequently, until chicken reaches an internal temperature of 165°F and is no longer pink inside.
- Serve immediately: Remove from heat and serve the garlic butter chicken bites right away for best flavor and texture.
Notes
- For extra herb flavor, double the amount of fresh parsley used.
- You can finish the dish by squeezing in the juice of half a lemon for added brightness.
- Nutrition estimates are based on a 3-serving portion and do not include added salt.
- Serve alongside lemon couscous: Boil 1 can chicken broth with 2 Tbsp lemon juice and 2 Tbsp water, add 1 cup couscous, remove from heat, cover for 5 minutes, then fluff.
- Pair with sautéed or steamed vegetables like squash, zucchini, asparagus, or broccoli for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
