Creamy Garlic Chicken Bites (Printable Version)

Tender chicken pieces in a rich, creamy garlic sauce. Easy to prepare, ready in 30 minutes for a satisfying dinner.

# 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 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 - 0.5 cup grated Parmesan cheese
11 - 0.5 teaspoon dried Italian herbs blend or fresh basil, oregano, and thyme
12 - 0.25 teaspoon crushed red pepper flakes, optional
13 - Salt and pepper to taste
14 - 2 tablespoons fresh parsley, chopped for garnish

# How to Prepare:

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 to 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 but not browned.
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 to 4 minutes until the sauce thickens slightly.
06 - Return chicken to the skillet. Simmer in the sauce for 2 to 3 minutes until hot and fully coated.
07 - Taste and adjust salt and pepper as needed.
08 - Garnish with chopped parsley and serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is faster than the actual cooking time.
  • The garlic sauce is so good you will want to spoon it over everything on your plate.
  • Chicken bites mean no knife needed at the table, just forks and happy faces.
  • It tastes like something from a fancy restaurant but uses ingredients you probably already have.
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the whole sauce.
  • Use freshly grated Parmesan from a block, the pre-shredded stuff has anti-caking agents that make the sauce grainy.
  • If your sauce gets too thick, just splash in a little more broth or cream to loosen it up.
03 -
  • Let your skillet get really hot before adding the chicken so it sears instead of steams.
  • Don't crowd the pan, if your skillet is small, cook the chicken in two batches for the best browning.
  • Taste the sauce before adding the chicken back in, that is your last chance to adjust the seasoning.
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