Creamy Garlic Chicken Bites (Printable version)

Bite-sized chicken in a rich garlic cream sauce. Simple, satisfying, and ready in just 30 minutes.

# What You'll Need:

→ 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

→ For 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

# How-To Steps:

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 tbsp butter over medium-high heat. Add chicken in a single layer. 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, but not browned.
04 - Pour in chicken broth, scraping up any 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 the sauce thickens slightly.
06 - Return chicken to the skillet. Simmer in the sauce for 2-3 minutes until hot and coated.
07 - Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot.

# Expert Hints:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be done in thirty minutes.
  • The creamy garlic sauce clings to every piece of chicken and soaks into whatever you serve it with.
  • You probably have most of these ingredients sitting in your fridge right now.
  • It's fancy enough for company but easy enough for a Wednesday night when you're too tired to think.
02 -
  • Don't crowd the skillet when you sear the chicken or it will steam instead of brown, and you'll miss out on all that flavor.
  • Use freshly grated Parmesan if you can, the pre-shredded stuff doesn't melt as smoothly and can make the sauce grainy.
  • If your sauce gets too thick, just splash in a little more broth or cream and stir until it loosens up.
03 -
  • Pat the chicken dry with paper towels before coating it in flour so the pieces brown instead of steam.
  • Let the skillet get hot before adding the chicken, you should hear a sizzle the moment it hits the pan.
  • Taste the sauce at the end and adjust with a pinch of salt, a crack of pepper, or a squeeze of lemon until it sings.
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