Creamy Garlic Chicken Bites (Printable Version)

Tender chicken pieces in a rich, creamy garlic sauce. Ready in 30 minutes for a satisfying weeknight meal.

# 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
12 - 0.25 teaspoon crushed red pepper flakes
13 - Salt and 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 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 bottom. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan, Italian herbs, and red pepper flakes. Stir and simmer for 3 to 4 minutes until 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. Garnish with chopped parsley and serve hot.

# Expert Tips:

01 -
  • It tastes like a fancy restaurant dish but comes together faster than takeout delivery.
  • The creamy garlic sauce is so good youll want to lick the pan (I wont tell anyone).
  • Chicken bites mean no knife needed at the table, which makes weeknight dinners feel relaxed.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Dont crowd the pan when searing the chicken or it will steam instead of getting that beautiful golden crust.
  • If your sauce looks too thin, let it simmer an extra minute or two, the Parmesan will help it thicken as it cools slightly.
  • Garlic burns fast, so keep the heat at medium once the chicken comes out and stir constantly.
03 -
  • Let your chicken sit at room temperature for 10 minutes before cooking so it sears evenly instead of steaming.
  • Save a little pasta water if youre serving this over noodles, it helps the sauce cling to every bite.
  • Use freshly grated Parmesan instead of pre-shredded, it melts smoother and doesnt have that weird powdery aftertaste.
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