Creamy Garlic Chicken Bites (Print)

Juicy chicken bites simmered in a luxurious garlic cream sauce. A simple, satisfying main dish ready in half an hour.

# What You 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 - 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 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon dried Italian herbs
12 - 1/4 teaspoon crushed red pepper flakes
13 - Salt and pepper to taste
14 - 2 tablespoons fresh parsley, chopped

# 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, being careful not to brown.
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.

# Top Tips:

01 -
  • Everything comes together in one skillet in under 30 minutes, so cleanup is almost as fast as cooking.
  • The sauce is so rich and garlicky that even picky eaters ask for seconds without hesitation.
02 -
  • Don't skip the step of scraping up the browned bits when you add the broth, that's where all the deep flavor hides.
  • If your sauce looks too thin, let it simmer an extra minute or two before adding the chicken back in.
03 -
  • Pat the chicken dry with a paper towel before seasoning so the flour sticks better and the pieces brown instead of steam.
  • Let the skillet get hot before adding the chicken, a proper sear locks in moisture and builds flavor you can't fake.
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