Creamy Garlic Chicken Bites (Printable Version)

Tender chicken pieces in a rich, creamy garlic sauce. A quick, satisfying main dish ready in just 30 minutes.

# 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 or gluten-free flour

→ For 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

# 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, being careful not to brown.
04 - Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan cheese, 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 fully coated.
07 - Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • It comes together in thirty minutes but tastes like you simmered it for hours.
  • The creamy garlic sauce clings to every piece of chicken and soaks into whatever you serve it with.
  • You can swap ingredients based on what's in your pantry and it still turns out delicious.
  • 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 brown, and you'll lose that golden crust.
  • Let the garlic cook gently, because burnt garlic turns the whole sauce bitter and there's no coming back from it.
  • If the sauce looks too thin, simmer it a bit longer, and if it's too thick, whisk in a splash of broth or cream.
  • Use freshly grated Parmesan instead of pre-shredded because it melts smoother and doesn't have added cellulose that makes the sauce grainy.
03 -
  • Pat the chicken dry with paper towels before seasoning so the flour sticks better and you get a crispier sear.
  • Use a large skillet so the chicken has room to breathe and browns instead of steaming in its own juices.
  • Taste the sauce before adding the chicken back in so you can adjust the salt, pepper, and herbs without second-guessing.
  • If you're meal prepping, cook the chicken and sauce separately, then combine and reheat to keep the chicken from getting rubbery.
Go Back