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Garlic Butter Chicken Bites

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • Chicken Bites:
  • 1½ lbs 680g boneless skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • Garlic Butter Sauce:
  • 4 tablespoons 55g unsalted butter
  • 5 cloves garlic minced
  • 2 tablespoons fresh flat-leaf parsley finely chopped
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes optional
  • For Serving:
  • Steamed rice pasta, or flatbread
  • Extra fresh parsley and lemon wedges
  • Crusty bread for mopping

Instructions
 

  • Cut chicken into 1-inch cubes. Pat completely dry with paper towels. Toss with garlic powder, smoked paprika, onion powder, salt, and pepper until evenly coated.
  • Heat olive oil in a large heavy skillet over medium-high heat until shimmering and close to smoking.
  • Add chicken in a single layer — cook in batches if needed. Sear for 3 to 4 minutes undisturbed until deeply golden. Flip and cook 2 to 3 minutes more until cooked through to 165°F (74°C). Transfer to a plate.
  • Reduce heat to medium. Add butter to the same pan. Once melted, add minced garlic and cook for 60 to 90 seconds, stirring constantly, until fragrant and just lightly golden — do not burn.
  • Add lemon juice and red pepper flakes if using. Stir and scrape up any fond from the pan.
  • Return chicken to the pan and toss to coat in the garlic butter. Cook 1 minute until glazed and heated through.
  • Remove from heat. Add fresh parsley and toss through. Taste and adjust seasoning. Serve immediately over rice, pasta, or flatbread with lemon wedges and crusty bread.

Notes

  • Pat chicken completely dry before seasoning — wet chicken steams instead of searing
  • Do not crowd the pan — cook in two batches for proper golden browning
  • Use a heavy skillet or cast iron — it holds heat and produces a better sear
  • Do not move the chicken for the first 3 to 4 minutes — let the crust form before flipping
  • Cook garlic for 60 to 90 seconds only — past that, it turns bitter
  • Have rice or pasta ready before the chicken goes in the pan — serve immediately
  • Chicken thighs work beautifully and are more forgiving of slight overcooking
  • For creamy garlic butter, add ¼ cup heavy cream after returning the chicken to the pan
  • Doubles well — cook chicken in more batches and make the sauce in the full quantity at the end
  • Leftovers reheat well in a skillet over low heat with a small knob of extra butter