Description
This 15-Minute Garlic Butter Chicken Bites recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Bite-sized pieces of boneless, skinless chicken breasts are seasoned and cooked in a cast iron skillet with garlic, butter, and fresh parsley, delivering a juicy and savory dish that's easy to prepare and sure to satisfy.
Ingredients
Chicken
- 20 oz (1 ¼ lbs) boneless, skinless chicken breasts
- 2 tbsp all-purpose flour
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp sweet paprika
- ½ tsp salt
- Freshly ground pepper to taste
Cooking & Flavoring
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 garlic cloves, minced
- 2 tbsp parsley, freshly chopped
Instructions
- Prepare the chicken: Dry the chicken breasts with a paper towel to remove excess moisture, then cut into 1-inch pieces for quick and even cooking.
- Season the chicken: Place chicken pieces in a bowl. Sprinkle with flour, dried basil, paprika, oregano, salt, and freshly ground pepper. Toss thoroughly to coat each piece evenly in the seasoned flour mixture.
- Heat the skillet: Warm a large cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Allow the oil to heat and the butter to melt completely before adding chicken.
- Cook the chicken: Arrange the chicken pieces in a single layer in the skillet. Let them cook undisturbed for about 3 minutes to develop a golden crust. Flip the pieces and cook for an additional 2 minutes until browned on all sides.
- Add flavor: Add the remaining 2 tablespoons of butter, minced garlic, and freshly chopped parsley to the skillet. Stir everything together and cook for 1 more minute, allowing the garlic to become fragrant and the chicken to cook through fully.
- Serve: Remove from heat and serve the garlic butter chicken bites immediately. They can be enjoyed alone or paired with sides like rice, pasta, or a fresh salad.
Notes
- Make sure the chicken pieces are cut uniformly to ensure even cooking.
- Use fresh garlic and parsley to maximize flavor.
- This recipe is best cooked in a cast iron skillet for optimal browning but any large skillet will work.
- You can substitute dried parsley if fresh is unavailable but fresh is preferred.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- Do not overcrowd the pan; cook in batches if necessary to maintain the sear.
