Creamy Garlic Chicken Bites (Printer-friendly)

Succulent chicken pieces in a luxurious garlic-infused cream sauce, prepared 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

→ 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

# Directions:

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 bottom of 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 fully coated.
07 - Taste and adjust salt and black pepper as needed.
08 - Garnish with chopped parsley and serve hot.

# Expert Tips:

01 -
  • It tastes like something from a fancy restaurant but comes together in half an hour on a weeknight.
  • The creamy garlic sauce is so good you'll want to soak up every last drop with bread.
  • Chicken bites cook faster than full breasts, and they soak up more of that rich sauce.
  • You probably have most of these ingredients already sitting in your fridge and pantry.
02 -
  • Don't crowd the pan when searing the chicken or it will steam instead of brown, and you'll miss out on that golden crust.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that can make your sauce grainy instead of smooth.
  • If your sauce gets too thick, just whisk in a splash more broth or cream until it's silky again.
03 -
  • Let the chicken rest for a minute after searing so the juices redistribute, it makes each bite more tender.
  • If you want deeper garlic flavor, add half the garlic with the chicken and the other half when building the sauce.
  • Use a wide skillet so the sauce reduces evenly and the chicken has room to brown without steaming.
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