Creamy Garlic Chicken Bites (Printable)

Tender chicken pieces in a rich, creamy garlic sauce. Ready in 30 minutes. Perfect for a quick, satisfying main course.

# 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 or basil, oregano, and thyme blend
12 - 0.25 tsp crushed red pepper flakes
13 - Salt and pepper to taste
14 - 2 tbsp fresh parsley, chopped for garnish

# How To Make It:

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. 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 tbsp 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. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan, Italian herbs, and red pepper flakes. Stir and simmer for 3 to 4 minutes until the sauce thickens slightly.
06 - Return chicken to the skillet. Simmer in the sauce for 2 to 3 minutes until hot and evenly coated.
07 - Taste and adjust salt and pepper as needed.
08 - Garnish with chopped parsley and serve hot.

# Expert Tips:

01 -
  • Ready in thirty minutes, but tastes like you spent an hour fussing over it.
  • The creamy garlic sauce is so good youll want to soak up every drop with bread.
  • Works beautifully with whatever side you have on hand, rice, pasta, or even roasted vegetables.
  • Simple enough for a weeknight, impressive enough for guests.
02 -
  • Do not let the garlic brown, it turns bitter fast and ruins the sauce.
  • Use freshly grated Parmesan, the pre-shredded kind has additives that make the sauce grainy.
  • If your sauce gets too thick, add a splash of broth or cream to loosen it up.
  • Let the chicken rest on a plate while you make the sauce, it keeps everything organized and prevents overcooking.
03 -
  • Pat the chicken dry with paper towels before seasoning, it helps achieve a better sear and golden color.
  • Do not overcrowd the skillet, cook in batches if needed so the chicken browns instead of steams.
  • Taste the sauce before adding the chicken back in, this is your last chance to adjust seasoning.
  • Save a little pasta water if serving over noodles, it helps the sauce cling beautifully.
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