Description
Garlic Butter Chicken Bites are tender, bite-sized pieces of chicken breasts coated with Italian seasoning and flour, pan-seared in a flavorful garlic butter sauce, and garnished with fresh parsley. This quick, easy-to-make dish is perfect for a weeknight dinner and pairs well with lemon couscous or steamed vegetables.
Ingredients
Scale
Chicken and Seasoning
- 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
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
Cooking Fats and Flavorings
- 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
Instructions
- Preheat skillet: Preheat a 12-inch non-stick skillet over medium-high heat to ensure it is hot enough for searing the chicken.
- Prepare chicken: Dab the chicken pieces dry on all sides using paper towels to remove excess moisture for better browning.
- Season chicken: Sprinkle the flour, Italian seasoning, salt, and pepper onto the chicken pieces. Toss well until all pieces are evenly coated and no excess flour remains on the cutting board.
- Heat oil and butter: Add 1 Tbsp olive oil and 1 Tbsp unsalted butter to the hot skillet. Let the butter melt quickly, then tilt the pan to evenly coat the surface.
- Cook chicken: Place the chicken pieces in a single layer with some space between them to allow browning instead of steaming. Cook undisturbed for about 3 minutes until the bottom is golden brown. Flip the pieces and cook for another 2 minutes until nearly cooked through.
- Add butter and garlic: Add the remaining 2 Tbsp butter in small pieces, along with the minced garlic and chopped parsley. Cook for 1 more minute, ensuring the chicken reaches an internal temperature of 165°F and is no longer pink.
- Serve: Remove from heat and serve immediately for best flavor and texture.
Notes
- Double the parsley for extra herbaceous flavor.
- For additional brightness, finish the dish by squeezing the juice of half a lemon over the chicken before serving.
- Serve with lemon couscous made by boiling 14.5 oz chicken broth with 2 Tbsp lemon juice and 2 Tbsp water, then adding 1 cup couscous, removing from heat, letting it stand 5 minutes before fluffing.
- Pairs well with sautéed or steamed vegetables such as squash, zucchini, asparagus, or broccoli for a quick balanced meal.
- Ensure the chicken is fully cooked to an internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
