Creamy Garlic Chicken Bites (Printable)

Tender chicken pieces in a rich, creamy garlic sauce. Quick to prepare and perfect for satisfying meals.

# What You 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 Make It:

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 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 in chicken broth while scraping up 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 sauce thickens slightly.
06 - Return chicken to the skillet and simmer in the sauce for 2-3 minutes until heated through and coated.
07 - Taste and adjust salt and pepper as needed.
08 - Garnish with chopped parsley and serve hot.

# Expert Tips:

01 -
  • It delivers serious comfort food flavor in just 30 minutes, perfect when you need dinner fast but still want something special.
  • The creamy garlic sauce clings to every bite of tender chicken, and you'll want to soak up every drop with bread or rice.
  • You probably have most of these ingredients already, and the technique is simple enough for a weeknight but impressive enough for company.
02 -
  • Don't skip scraping the pan after searing the chicken, those browned bits are pure flavor and they dissolve beautifully into the broth.
  • Keep the heat at medium when cooking the garlic or it will burn in seconds and turn the whole sauce bitter.
  • If your sauce looks too thin, let it simmer another minute or two, and if it's too thick, splash in a little more broth until it's just right.
03 -
  • Use a mix of chicken thighs and breasts for the best balance of flavor and texture, the thighs stay juicy while the breasts give you those clean, tender bites.
  • Let the skillet get properly hot before adding the chicken so you get that golden crust instead of steaming the meat.
  • Freshly grated Parmesan melts smoother and tastes better than the pre-grated stuff, which often has anti-caking agents that make the sauce grainy.
Go back