Creamy Garlic Chicken Bites (Print Version)

Tender chicken pieces in a rich, creamy garlic sauce. Quick 30-minute main dish that's easy to prepare and deeply satisfying.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper
04 - 2 tbsp all-purpose flour

→ For Cooking

05 - 2 tbsp olive oil
06 - 2 tbsp 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 tsp dried Italian herbs
12 - 0.25 tsp crushed red pepper flakes
13 - Salt and pepper to taste
14 - 2 tbsp 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 tbsp 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 tbsp 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 Suggestions:

01 -
  • It tastes like restaurant food but takes less time than ordering takeout.
  • The garlic cream sauce is so good you'll want to lick the pan.
  • Everything happens in one skillet, so cleanup is a breeze.
  • You can swap chicken thighs for breasts depending on what's in your fridge.
02 -
  • Don't crowd the pan when searing the chicken or it'll steam instead of brown.
  • If your sauce gets too thick, add a splash of broth or cream to loosen it back up.
  • Let the garlic cook gently—burnt garlic turns the whole dish bitter.
  • Use freshly grated Parmesan, the pre-shredded stuff has anti-caking agents that make the sauce grainy.
03 -
  • Pat the chicken dry with paper towels before seasoning so the flour sticks better and the sear is crispier.
  • Use a large skillet so the chicken has room to brown, not steam.
  • If you want deeper flavor, deglaze with white wine instead of broth.
  • Taste the sauce before adding the chicken back in—it's easier to adjust seasoning when the pan isn't crowded.
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