Creamy Garlic Chicken Bites (Printable)

Succulent chicken pieces simmered in a luxurious garlic cream sauce. A quick, satisfying main course ready in 30 minutes.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose 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 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon dried Italian herbs
12 - 1/4 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 - Heat olive oil and 1 tablespoon 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 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 of 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 for 2-3 minutes until hot and fully coated with sauce.
07 - Taste and adjust salt and pepper as needed.
08 - Garnish with chopped fresh parsley and serve hot.

# Expert Advice:

01 -
  • Everything happens in one skillet, so cleanup feels like a gift you gave yourself.
  • The sauce is so good you'll find yourself soaking up every last drop with whatever carb is nearby.
  • It tastes like you spent an hour cooking, but you're done in thirty minutes flat.
  • Chicken bites mean no knife needed at the table, just forks and happy silence.
02 -
  • Don't skip the step where you scrape the pan after adding the broth, those browned bits are pure flavor.
  • If your sauce looks too thin, let it simmer a minute longer, if it's too thick, splash in a little more broth.
  • Overcrowding the pan steams the chicken instead of browning it, so work in batches if your skillet is small.
03 -
  • Use a large skillet so the chicken has room to brown properly, crowding makes it soggy.
  • Freshly grated Parmesan melts into the sauce without clumping, the pre-shredded stuff has coatings that can make it gritty.
  • Taste the sauce before adding salt, the Parmesan and broth are already salty and it's easy to overdo it.
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