Creamy Garlic Chicken Bites

My neighbor knocked on the door one Wednesday evening holding a skillet and asked if I had any garlic. She was halfway through making dinner and realized she'd run out, but by the time I handed her a bulb, the smell coming from her kitchen had me completely distracted. She invited me in, and I watched her toss golden chicken bites into the creamiest sauce I'd ever seen. I went home that night determined to recreate it, and after a few tries, this version became my go-to for nights when I want something that tastes indulgent but doesn't require much effort.

I made this for my sister when she came over after a long shift at the hospital. She sat at the counter, still in her scrubs, and I watched her face change with the first bite. She didn't say much, just kept eating and nodding, and when she finally looked up, she asked if I could teach her how to make it. We've cooked it together a few times since, and now it's her comfort meal after hard days.

Ingredients

• Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay a bit more tender, but breasts work beautifully if you don't overcook them, and cutting them into bite-sized pieces helps them cook fast and soak up the sauce.
• Salt and black pepper (1/2 tsp each): Simple seasoning that lets the garlic and cream shine without competing for attention.
• All-purpose flour (2 tbsp): A light coating gives the chicken a golden crust and helps thicken the sauce slightly as it simmers.
• Olive oil (2 tbsp): Keeps the chicken from sticking and adds a subtle richness to the pan.
• Unsalted butter (2 tbsp): Split between browning the chicken and sautéing the garlic, it adds a silky, nutty depth you just can't get from oil alone.
• Garlic cloves (6 large, minced): The star of the sauce, and don't be shy, this dish needs bold garlic flavor that mellows into something sweet and creamy.
• Chicken broth (1 cup): Deglazes the pan and builds the base of the sauce, pulling up all those tasty browned bits stuck to the skillet.
• Heavy cream (1 cup): Turns the sauce luscious and velvety, coating every piece of chicken in rich, creamy goodness.
• Grated Parmesan cheese (1/2 cup): Melts into the sauce and adds a salty, nutty layer that makes everything taste more complete.
• Dried Italian herbs (1/2 tsp): A blend of basil, oregano, and thyme that gives the sauce a subtle, aromatic backbone.
• Crushed red pepper flakes (1/4 tsp, optional): Just a pinch adds a gentle warmth without making it spicy, but you can skip it entirely if you prefer.
• Fresh parsley (2 tbsp, chopped): A bright, fresh finish that cuts through the richness and makes the dish look as good as it tastes.

Instructions

Season and coat the chicken:

Sprinkle the chicken pieces with salt and pepper, then toss them with flour until each piece has a light, even coating. This step helps create a golden crust and keeps the chicken juicy inside.

Brown the chicken:

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then add the chicken in a single layer and sauté for 4 to 5 minutes per side until golden and cooked through. Remove the chicken and set it aside on a plate.

Sauté the garlic:

Lower the heat to medium, add the remaining tablespoon of butter and minced garlic, and sauté for about 1 minute until fragrant but not browned. Watch it closely, garlic can turn bitter if it cooks too long.

Deglaze with broth:

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the pan, then let it simmer for 2 minutes. Those bits are pure flavor and make the sauce taste richer.

Build the cream sauce:

Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes, then simmer for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon. It'll continue to thicken as it sits, so don't overdo it.

Finish with the chicken:

Return the chicken to the skillet and simmer in the sauce for 2 to 3 minutes until everything is hot and the chicken is well coated. Taste and adjust the salt and pepper as needed, then garnish with fresh parsley before serving.

Pin This

I served this over a pile of buttery mashed potatoes one Sunday, and my husband, who usually saves room for dessert, went back for seconds and skipped the cake entirely. He looked at me and said it tasted like something we'd order at a restaurant, and I realized that's exactly what I love about it. It's simple enough to make on a Tuesday, but it feels special every single time.

What to Serve It With

This dish is incredibly versatile and pairs well with just about any starch you have on hand. I've served it over rice, tossed it with pasta, spooned it over mashed potatoes, and even soaked up the sauce with crusty bread. Each version feels like a different meal, and honestly, the sauce is so good that whatever you choose will taste amazing. If you want to add vegetables, try steaming some broccoli or green beans on the side, they balance out the richness without taking away from the star of the plate.

Make-Ahead and Storage Tips

You can make this up to two days ahead and store it in an airtight container in the fridge, just reheat it gently on the stove with a splash of broth or cream to loosen the sauce. I've found that it actually tastes even better the next day after the flavors have had time to meld together. If you want to freeze it, let it cool completely, then freeze in a freezer-safe container for up to three months. Thaw it overnight in the fridge and reheat slowly, stirring often so the sauce doesn't separate.

Ways to Change It Up

This recipe is forgiving and easy to adapt based on what you have or what you're in the mood for. I've swapped the Parmesan for Pecorino Romano when I wanted a sharper, saltier bite, and I've added a squeeze of lemon juice at the end when the sauce felt too heavy. You can also make it dairy-free by using coconut cream and vegan Parmesan, though the flavor will be a little different. If you like heat, double the red pepper flakes or add a dash of hot sauce, and if you want more vegetables, stir in some spinach or sun-dried tomatoes right before serving.

• Try using bone-in thighs for even more flavor, just increase the cooking time slightly.
• Add a handful of baby spinach at the end for color and a bit of freshness.
• Use half-and-half instead of heavy cream if you want a lighter sauce that's still creamy.

Pin This

This dish has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it brings you as much comfort and joy as it's brought to my table.

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully and stay juicier during cooking. They may need an extra 2-3 minutes per side due to thickness.

→ How do I prevent the sauce from breaking?

Add cream slowly and maintain medium heat. Avoid boiling vigorously. Ensure the broth has cooled slightly before adding cream to prevent curdling.

→ What can I serve with this dish?

Serve over rice, egg noodles, pasta, mashed potatoes, or with crusty bread to soak up the creamy sauce.

→ Can I make this dairy-free?

Yes, substitute heavy cream with coconut cream and use vegan Parmesan or nutritional yeast for a dairy-free version with similar richness.

→ How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to restore sauce consistency.

→ Can I add vegetables to this dish?

Absolutely. Add mushrooms, spinach, or sun-dried tomatoes during the sauce cooking stage for extra flavor and nutrition.