Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in this recipe and tend to stay even juicier than breasts. Just make sure to trim excess fat and cut them into similarly sized pieces. The cooking time might be slightly longer, so check for doneness with a meat thermometer.

How do I know when the chicken is done?

The safest way is to use a meat thermometer - chicken is done when it reaches an internal temperature of 165°F. If you don't have a thermometer, cut into the largest piece - the meat should be opaque with no pink remaining, and the juices should run clear.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a good quality dairy-free butter alternative or even olive oil, though the flavor profile will change. Add a splash of chicken broth at the end to create more sauce if needed.

Why is my chicken not browning properly?

Three common culprits: your pan wasn't hot enough before adding the chicken, the chicken pieces were too wet (always pat dry!), or the pan was overcrowded. For perfect browning, ensure your pan is hot, the chicken is dry, and cook in batches if necessary.

Garlic Butter Chicken Bites Recipe

Description

Garlic Butter Chicken Bites are tender, juicy pieces of chicken cooked until golden and tossed in a rich garlic butter sauce with fresh parsley. This quick and easy skillet recipe is perfect for weeknight dinners and pairs well with your favorite sides like couscous or steamed vegetables.

Ingredients

Units Scale

Chicken Bites
1 1/4 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch pieces
2 Tbsp all-purpose flour
1 1/2 tsp Italian seasoning
Salt and freshly ground black pepper (about 3/4 tsp salt and 1/2 tsp pepper recommended)
1 Tbsp olive oil
3 Tbsp unsalted butter, divided
1 1/2 Tbsp minced fresh garlic (about 4 cloves)
2 Tbsp finely chopped fresh parsley*

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Instructions

Prep the Chicken: Pat the chicken pieces dry thoroughly with paper towels to ensure they brown well in the skillet.
Coat with Seasoning: Sprinkle the flour, Italian seasoning, salt, and pepper over the chicken. Toss the chicken until all pieces are evenly coated and no flour remains.
Heat Skillet: Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil and 1 Tbsp butter. Tilt the pan to coat the surface as the butter melts quickly.
Sear the Chicken: Add the coated chicken pieces in an even layer with space between each piece. Cook without stirring for about 3 minutes, until the bottom is golden brown. Flip the pieces and cook another 2 minutes, or until nearly cooked through.
Add Butter, Garlic, and Parsley: Scatter the remaining 2 Tbsp butter across the chicken in small pieces. Add minced garlic and chopped parsley. Stir and cook for 1 more minute, until the chicken is thoroughly cooked (internal temperature of 165°F) and no longer pink.
Serve: Remove from heat and serve the chicken bites immediately, garnished with additional parsley or a squeeze of lemon if desired.

Notes

*For extra herb flavor, double the amount of parsley.
For a hint of brightness, finish the dish with juice from half a lemon.
Nutrition estimate is based on 3 servings and does not include added salt.
Serve with quick lemon couscous: Bring 1 (14.5 oz) can chicken broth, 2 Tbsp lemon juice, and 2 Tbsp water to a boil; stir in 1 cup couscous, remove from heat, let stand 5 minutes, then fluff and serve.
Also pairs perfectly with sautéed or steamed vegetables like squash, zucchini, asparagus, or broccoli for a balanced meal.

Nutrition

Serving Size: 1/3 of recipe
Calories: 394
Sugar: 1g
Sodium: 422mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 42g
Cholesterol: 151mg