I’m so excited to share my Garlic Butter Chicken Bites recipe with you! These are tender, bite-sized chicken pieces seared until golden and finished in a quick garlic-butter sauce. They come together in about 15 minutes and taste like a cozy, home-cooked meal — fast enough for weeknights and tasty enough for guests.
Level: Easy
Total Time: 15 minutes
Prep Time: 9 minutes
Cook Time: 6 minutes
Yield: 3 servings (or 4 smaller servings)
Course: Main Course
Cuisine: American
I make Garlic Butter Chicken Bites when I want dinner on the table fast but still delicious. The trick is small pieces of chicken that cook quickly, a little flour so they get a nice brown crust, and then finishing with real butter, lots of fresh garlic, and parsley. It’s simple — no complicated marinades — but it feels special because of that buttery, garlicky finish. I’ll walk you through each step slowly so anyone can follow along.
How to Make Garlic Butter Chicken Bites
This is what we do, step by step, and why:
• Cut chicken into bite-sized pieces so they cook fast and evenly.
• Dry the chicken so the flour sticks and the pieces brown instead of steaming.
• Toss the chicken with a light flour-and-herb coating — that helps form a tasty crust.
• Sear the pieces in hot oil and a bit of butter to get a golden color.
• Add the rest of the butter, fresh garlic, and parsley at the end for a quick sauce that clings to the chicken.
Ingredients
• 1¼ lb (about 3 medium) boneless, skinless chicken breasts, cut into ~1¼-inch pieces
• 2 Tbsp all-purpose flour
• 1½ tsp Italian seasoning (or ½ tsp each dried basil, oregano, thyme)
• Salt and freshly ground black pepper — I use about ¾ tsp salt and ½ tsp pepper, but season to taste
• 1 Tbsp olive oil (use refined olive oil, not extra-virgin)
• 3 Tbsp unsalted butter, divided (1 Tbsp + 2 Tbsp)
• 1½ Tbsp minced fresh garlic (about 4 cloves)
• 2 Tbsp finely chopped fresh parsley (or more if you love herbs)
Optional: juice of ½ lemon to brighten before serving
Directions
- Heat the pan: Put a 12-inch nonstick skillet on medium-high heat so it gets hot while you prep. A hot pan helps browning.
- Dry the chicken: Pat the chicken pieces completely dry with paper towels. Damp chicken won’t brown well.
- Coat the chicken: In a bowl, sprinkle the chicken with the flour, Italian seasoning, salt, and pepper. Toss until each piece is lightly coated — the flour should stick and you shouldn’t have a lot left in the bowl.
- Add oil and butter to the pan: When the pan is hot, add 1 Tbsp olive oil and 1 Tbsp butter. Tilt the pan so the fat coats the surface. The oil helps the butter from burning.
- Sear the chicken: Arrange the chicken in a single layer with a bit of space between pieces so they brown instead of steam. Let cook undisturbed about 3 minutes, until the bottoms are golden. Flip and cook about 2 more minutes until nearly cooked through.
- Finish with garlic and butter: Reduce heat just a touch. Add the remaining 2 Tbsp butter in small pieces along with the minced garlic and parsley. Toss or stir for about 1 minute — the garlic should smell fragrant but not burned and the chicken should register 165°F (74°C) in the center.
- Optional lemon finish: If you like a bright note, squeeze half a lemon over the chicken and give it a final toss.
- Serve right away.
Process Details
• Why small pieces? Small pieces cook quickly and get a higher ratio of crispy surface to juicy interior. That makes each bite more satisfying.
• Why dry the chicken? Water on the surface turns to steam and prevents browning. Patting dry ensures good color and flavor.
• Flour coating: A thin dusting of flour helps form a light crust and gives the butter something to cling to so you end up with little buttery bites rather than plain boiled chicken.
• Order matters: Put butter and oil in first so the fat is hot when chicken hits the pan — that immediate sizzle starts browning. Add garlic at the end so it cooks briefly and stays bright; garlic burned early tastes bitter.
• Don’t crowd the pan: Crowding traps steam and makes the chicken soggy. Work in a single layer or cook in batches.
Tips for Success
• Use fresh garlic. Jarred garlic won’t give the same bright flavor.
• Keep the heat right. Medium-high for searing, then lower slightly when adding garlic so it softens without burning.
• If pieces are uneven, cut larger pieces a bit smaller or flatten gently so everything cooks at the same speed.
• Want more herb flavor? Double the parsley or add a sprinkle of fresh chopped basil at the end.
• Using thighs? Boneless, skinless thighs work great — cook 1 minute longer so they reach 165°F.
• Make it saucier: Add a splash (1–2 Tbsp) of chicken broth or white wine with the final butter to loosen the sauce and make more to spoon over rice or pasta.
• Make ahead: Cook completely, cool, and refrigerate up to 4 days. Reheat gently in a 350°F oven or in a skillet with a splash of broth to keep moisture.
Serving Ideas
• Serve over lemon couscous or buttered pasta so the sauce soaks in.
• Toss onto a bed of steamed rice with a side of sautéed vegetables.
• Use leftover chicken bites in wraps, salads, or grain bowls.
• For a low-carb plate, serve on a bed of roasted or steamed vegetables like asparagus, zucchini, or broccoli.
Storage & Freezing
• Refrigerator: Place cooled chicken in an airtight container for up to 4 days. Reheat in a 350°F oven or briefly in a skillet; add a splash of broth if it seems dry.
• Freezing: Freeze cooked chicken bites in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently.
Nutrition Info (Approximate per Serving)
• Calories: ~394 kcal
• Protein: ~42 g
• Fat: ~21 g
• Carbohydrates: ~8 g
(Note: values are estimates and can vary by ingredient brands and portion size.)
Garlic Butter Chicken Bites are one of my go-to quick dinners because they’re fast, comforting, and use ingredients most kitchens already have. The simple steps — dry, coat, sear, and finish with butter and garlic — produce big flavor with very little fuss. Try serving them with a squeeze of lemon and a green side, and you’ve got a weeknight winner.