Creamy Garlic Chicken Bites (Printable)

Tender chicken pieces in a rich, creamy garlic sauce. Ready in 30 minutes for an easy, satisfying dinner.

# 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 Fat

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

# 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 tablespoon 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 tablespoon butter and minced garlic to the pan. Sauté for 1 minute until fragrant, avoiding browning.
04 - Pour in chicken broth while scraping up browned bits from pan bottom. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan, Italian herbs, and red pepper flakes. Stir and simmer for 3-4 minutes until sauce reaches desired consistency.
06 - Return chicken to skillet. Simmer for 2-3 minutes until heated through and fully coated.
07 - Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve immediately.

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you spent all evening cooking.
  • The sauce is so good you will want to soak up every last drop with bread or rice.
  • You can use chicken breasts or thighs depending on what you have, and both turn out tender and flavorful.
  • It feels fancy enough for guests but easy enough for a Tuesday night when you are too tired to think.
02 -
  • Do not skip the step of scraping up the browned bits after you remove the chicken, that is where half the flavor lives.
  • If your sauce looks too thin, let it simmer a little longer, and if it gets too thick, just add a splash more broth or cream.
  • Use freshly grated Parmesan instead of the pre shredded kind, it melts smoother and tastes so much better.
03 -
  • Cut your chicken into evenly sized pieces so they cook at the same rate and none of them dry out.
  • Let the skillet get hot before adding the chicken, that initial sear locks in flavor and keeps the meat tender.
  • Taste the sauce before adding the chicken back in, it is easier to adjust seasoning when the pan is not crowded.
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