Creamy Garlic Chicken Bites (Printable)

Tender chicken pieces in a rich, savory garlic cream sauce. Ready in just 30 minutes for a satisfying weeknight meal.

# 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 - 2 tablespoons all-purpose 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
13 - Salt and pepper to taste
14 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

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 4-5 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, without browning.
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 3-4 minutes until the sauce thickens slightly.
06 - Return chicken to the skillet. Simmer in the sauce for 2-3 minutes until hot and fully coated.
07 - Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking, but you only gave it twenty minutes.
  • The garlic sauce clings to every piece of chicken like it was meant to be there.
  • You can serve it over anything and it still feels like a real meal.
  • Leftovers reheat beautifully, which means lunch is already sorted.
02 -
  • Don't crowd the pan when browning the chicken or it will steam instead of getting that golden crust.
  • If the sauce feels too thick, add a splash more broth, and if it's too thin, let it simmer another minute.
  • Fresh garlic makes all the difference, jarred minced garlic just doesn't have the same punch.
03 -
  • Let the chicken rest on a plate instead of a paper towel so it doesn't lose its crust.
  • Use freshly grated Parmesan, the pre-grated stuff doesn't melt as smoothly into the sauce.
  • If you're doubling the recipe, work in batches so the chicken actually browns instead of steaming.
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