Creamy Garlic Chicken Bites (Printable Version)

Tender chicken bites simmered in rich, creamy garlic sauce. Ready in 30 minutes with simple ingredients.

# What You'll Need:

→ Chicken

01 - 1.5 pounds 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

# How-To Steps:

01 - Season chicken pieces with salt and black pepper. Toss with flour until evenly coated.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and 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, being careful not to brown.
04 - Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes. Stir well and simmer for 3-4 minutes until the sauce thickens slightly.
06 - Return cooked chicken to the skillet. Simmer in the sauce for 2-3 minutes until heated through and well coated.
07 - Taste and adjust salt and pepper as needed. Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It comes together in thirty minutes but tastes like you spent an hour fussing over it.
  • The garlic cream sauce is so good you'll want to lick the pan, and I won't judge you if you do.
  • You can serve it over anything or just eat it straight with a fork and no shame.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't crowd the pan when you sear the chicken, or it will steam instead of brown, and you'll miss out on all that caramelized flavor.
  • If your sauce looks too thick, add a splash more broth, and if it's too thin, just let it simmer another minute or two.
  • Use freshly grated Parmesan instead of the pre-shredded stuff, it melts smoother and tastes about ten times better.
03 -
  • Let the chicken sit at room temperature for ten minutes before cooking so it sears evenly and stays juicy in the middle.
  • If you love garlic, go ahead and add another clove or two, this dish can handle it and you won't regret it.
  • Don't skip deglazing the pan with broth, those brown bits are pure flavor and they make the sauce taste like it simmered for hours.
Go Back