Creamy Garlic Chicken Bites (Printable)

Tender chicken pieces in a rich, creamy garlic sauce. Easy 30-minute main dish perfect for weeknight dinners.

# What You 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, optional
13 - Salt and pepper to taste
14 - 2 tablespoons fresh parsley, chopped for garnish

# 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. 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 coated. Taste and adjust salt and pepper as needed.
07 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • It tastes like something that took hours but you'll be plating it in half an hour.
  • The creamy garlic sauce clings to every piece of chicken, so there's flavor in every single bite.
  • You can swap the sides endlessly and it always feels like a different meal.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't crowd the pan when searing the chicken or it will steam instead of browning, and you'll lose that golden crust.
  • Keep the heat moderate when cooking the garlic because burnt garlic turns bitter and there's no coming back from it.
  • Let the sauce simmer long enough to thicken slightly, if it's too thin it won't cling to the chicken properly.
03 -
  • Pat the chicken dry with paper towels before seasoning so the flour sticks better and you get a crispier sear.
  • Use freshly grated Parmesan instead of pre-shredded because it melts smoother and doesn't leave the sauce grainy.
  • Taste the sauce before adding the chicken back in so you can adjust seasoning while it's still easy to fix.
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