Creamy Garlic Chicken Bites (Print Version)

Tender chicken pieces simmered in a rich, creamy garlic sauce. Easy weeknight dinner ready in under 30 minutes.

# Components:

→ 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 or gluten-free flour

→ 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 for garnish

# Directions:

01 - Season chicken pieces with salt and black pepper. Toss with flour until evenly coated.
02 - Heat olive oil and 1 tbsp 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 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 without browning.
04 - Pour chicken broth into the pan, scraping up browned bits from the bottom. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan cheese, 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. Garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent hours in the kitchen.
  • The creamy garlic sauce clings to every piece of chicken and soaks into whatever you serve it with.
  • You can make it with pantry staples and still impress anyone who sits down at your table.
02 -
  • Don't crowd the pan when browning the chicken or it will steam instead of getting that golden crust.
  • If the garlic starts to brown, it will turn bitter, so keep the heat gentle and stir constantly.
  • Let the sauce simmer just until it thickens slightly, overcooking will make the cream break and look grainy.
03 -
  • Let the chicken rest for a minute after browning so the juices redistribute and every bite stays tender.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes fresher.
  • If the sauce gets too thick, thin it with a splash of broth or pasta water instead of more cream.
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