Garlic Butter Chicken Bites (Printable)

Juicy chicken seared and coated in a luscious garlic butter sauce, ideal for busy weeknights.

# Ingredient list:

→ 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 - 0.5 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter
07 - 5 cloves garlic, finely minced
08 - 0.25 teaspoon red pepper flakes (optional)
09 - 0.25 cup low-sodium chicken broth
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon chopped fresh parsley

# Step-by-Step Guide:

01 - Pat chicken pieces dry with paper towels, then season evenly with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Arrange chicken in a single layer and sear for 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium and add butter to the skillet. Once melted, incorporate minced garlic and red pepper flakes; sauté for 1 minute until aromatic.
04 - Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Let simmer gently for 2 to 3 minutes.
05 - Return chicken to the skillet, tossing to coat thoroughly in the garlic butter sauce. Cook for an additional 1 to 2 minutes until heated through.
06 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Ready in under 30 minutes but tastes like you fussed over it all day.
  • The sauce is so good you'll find yourself scraping the pan with bread afterward.
  • Works as a main course, an appetizer, or even a topping for rice or pasta if you're feeling flexible.
02 -
  • If your garlic burns instead of turns golden, the heat is too high and your sauce will taste bitter—medium is your friend, not medium-high, once the butter goes in.
  • The chicken will keep cooking slightly after you remove it from direct heat, so pull it when it's barely done, not when it's falling apart.
03 -
  • Let your butter foam and turn slightly brown before adding garlic—that nutty flavor is what people taste and remember.
  • Fresh lemon juice makes a real difference; bottled tastes thin and flat in comparison.
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