Creamy Garlic Chicken Bites (Printable)

Bite-sized chicken pieces in a rich, creamy garlic sauce. Quick, easy, and delicious in just 30 minutes.

# What You Need:

→ Chicken

01 - 1.5 lbs 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

→ For Cooking

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, or 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, 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.
08 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • It feels fancy enough for company but comes together faster than ordering takeout.
  • The garlic cream sauce is so good you'll want to soak up every last drop with bread.
  • You can have it on the table in thirty minutes, making it perfect for busy weeknights.
  • The chicken stays tender and juicy, never dry or rubbery.
02 -
  • Don't skip deglazing the pan with broth, those caramelized bits are where most of the deep, savory flavor comes from.
  • Use freshly grated Parmesan instead of pre-shredded, it melts smoother and tastes so much better in the sauce.
  • Keep the heat at medium when making the sauce or the cream can break and turn grainy instead of silky.
03 -
  • Let the chicken rest for a minute after browning so it stays juicy when you add it back to the sauce.
  • If the sauce gets too thick, whisk in a little extra broth or cream until it reaches the consistency you like.
  • Mince the garlic by hand instead of using a press, it releases less moisture and gives you more control over the texture.
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