Creamy Garlic Chicken Bites (Printer View)

Tender chicken bites in a rich, creamy garlic sauce. A quick and satisfying 30-minute main dish for any night.

# Components:

→ 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
13 - Salt and pepper to taste
14 - 2 tablespoons fresh parsley, chopped

# Method:

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 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 3-4 minutes until the sauce thickens slightly.
06 - Return chicken to the skillet. Simmer in the sauce for 2-3 minutes until hot and evenly coated.
07 - Taste and adjust salt and pepper as needed.
08 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but takes less time than ordering delivery.
  • The sauce is so good you'll want to lick the skillet when no one's watching.
  • You probably already have most of these ingredients sitting in your fridge right now.
  • It reheats beautifully, so leftovers actually get better the next day.
02 -
  • Don't skip the flour coating even though it seems fussy, because it creates texture and helps thicken the sauce without adding cornstarch later.
  • Let your skillet get properly hot before adding the chicken or you'll end up with sad, pale pieces that stick to the pan.
  • If your sauce looks too thin, just let it simmer another minute or two because it thickens as it cools.
  • Never add cold cream to a hot pan or it might break, so let it sit out while you prep everything else.
03 -
  • Cut your chicken into evenly sized pieces so they all cook at the same rate and you don't end up with some dry and some undercooked.
  • Use freshly grated Parmesan instead of the pre-shredded stuff because it melts smoother and tastes about ten times better.
  • Let the sauce simmer gently instead of boiling it hard or the cream can break and turn grainy.
  • Save a little pasta water if you're serving this over noodles because it helps the sauce cling better than anything else.
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