Creamy Garlic Chicken Bites (Printer-friendly)

Succulent chicken pieces in a rich, creamy garlic sauce. A quick and satisfying main dish.

# 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

→ 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 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 tablespoon butter and minced garlic to the pan. Sauté for 1 minute until fragrant, being careful not to brown.
04 - Pour in chicken broth, scraping up any browned bits from the bottom and sides of the pan. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes. Stir well and simmer for 3-4 minutes until the sauce thickens slightly.
06 - Return cooked chicken to the skillet. Simmer in the sauce for 2-3 minutes until chicken is hot and thoroughly coated.
07 - Taste the sauce and adjust salt and pepper as needed.
08 - Garnish with chopped fresh parsley and serve hot.

# Expert advice:

01 -
  • Golden chicken bites swimming in velvety garlic sauce that clings to every piece without feeling heavy.
  • Dinner on the table in 30 minutes with ingredients you probably already have in your fridge.
  • One skillet means less cleanup and more time to sit down and actually enjoy the meal.
  • Flexible enough to serve over rice, pasta, or with crusty bread for mopping up every drop of sauce.
02 -
  • Dont crowd the pan when searing the chicken or it will steam instead of getting that golden crust.
  • Add the garlic after reducing the heat, high heat burns garlic in seconds and turns it bitter.
  • If your sauce looks thin, let it simmer an extra minute or two, the Parmesan will help it thicken as it melts.
  • Taste before serving because the saltiness of broth and Parmesan varies by brand.
03 -
  • Use a large skillet so the chicken has room to brown properly without steaming.
  • Freshly grated Parmesan melts smoother than pre-shredded, which often contains anti-caking agents.
  • Let the sauce simmer gently, boiling it too hard can cause the cream to curdle.
  • If you love extra garlic like I do, throw in an extra clove or two, no judgment here.
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