Creamy Garlic Chicken Bites (Printer-friendly)

Succulent chicken pieces coated in a velvety garlic cream sauce. A satisfying main course ready in just 30 minutes.

# Ingredient List:

→ 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 or gluten-free 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

# 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 tbsp butter over medium-high heat. Add chicken in a single layer and sauté for 4-5 minutes per side until golden brown 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, being careful not to brown the garlic.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan cheese, 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 heated through and coated.
07 - Taste the dish and adjust salt and pepper as needed.
08 - Garnish with chopped fresh parsley and serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like you spent an hour cooking, but you'll be done in thirty minutes start to finish.
  • The garlic cream sauce clings to every piece of chicken, so nothing ends up dry or bland.
  • You probably have most of these ingredients already, so it's perfect for those nights when grocery shopping feels impossible.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't walk away when the garlic is cooking, it goes from perfect to burnt in seconds and there's no saving a bitter sauce.
  • If your sauce seems thin, let it simmer another minute or two uncovered, the Parmesan and cream will thicken beautifully with a little patience.
  • Crowding the pan steams the chicken instead of browning it, so work in batches if your skillet isn't big enough.
03 -
  • Use a stainless steel or cast iron skillet instead of nonstick, the browned bits stick better and make the sauce richer.
  • Let the chicken rest on the plate for a minute before adding it back to the sauce, it keeps the coating intact and the sauce silky.
  • Grate your own Parmesan instead of using pre grated, it melts smoother and tastes sharper.
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