Creamy Garlic Chicken Bites (Printable Page)

Tender chicken pieces simmered in rich, creamy garlic sauce. Quick, easy, and ready in just 30 minutes.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper
04 - 2 tbsp all-purpose flour

→ Cooking

05 - 2 tbsp olive oil
06 - 2 tbsp 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 tsp dried Italian herbs
12 - 0.25 tsp crushed red pepper flakes
13 - Salt and pepper to taste
14 - 2 tbsp fresh parsley, chopped

# Steps:

01 - Season chicken pieces with salt and black pepper. Toss with flour until evenly coated.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken in a single layer and 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 tbsp butter and minced garlic to the pan. Sauté for 1 minute until fragrant but not browned.
04 - Pour in chicken broth while scraping up any browned bits from the pan bottom. 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 and simmer in the sauce for 2-3 minutes until heated through and well coated.
07 - Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but comes together in half an hour with ingredients you probably already have.
  • The creamy garlic sauce clings to every piece of chicken, turning plain bites into something you'll want to soak up with bread.
  • You can serve it over rice, pasta, or mashed potatoes and it works every single time without fuss.
02 -
  • Don't crowd the pan when you sear the chicken or it will steam instead of brown, work in batches if your skillet isn't big enough.
  • Let the garlic cook just until fragrant but not a second longer, burnt garlic turns bitter and there's no coming back from that.
  • If your sauce looks too thin, let it simmer another minute or two, the Parmesan will help it thicken as it reduces.
03 -
  • Use a mix of chicken thighs and breasts if you want some variety in texture, thighs stay juicier while breasts offer a leaner bite.
  • Grate your own Parmesan instead of using the pre-shredded stuff, it melts smoother and tastes fresher without any added fillers.
  • Taste the sauce before adding the chicken back in, this is your last chance to adjust the seasoning and make it perfect.
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