Creamy Garlic Chicken Bites (Print version)

Tender chicken pieces in a rich, creamy garlic sauce. A quick, satisfying main dish ready 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 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

# 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 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 chicken 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 Advice:

01 -
  • It comes together in half an hour but tastes like you spent twice that long.
  • The sauce clings to every piece of chicken, rich and garlicky without being heavy.
  • You can serve it over almost anything and it feels like a full meal.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip deglazing the pan with broth, those browned bits are where all the flavor hides.
  • Let the sauce simmer gently, not boil, or the cream can break and turn grainy.
  • If the sauce feels too thick, add a splash of broth instead of more cream to keep it balanced.
03 -
  • Use thighs instead of breasts if you want chicken that stays tender no matter what.
  • Let the chicken get a real sear before you flip it, that golden crust is where the texture lives.
  • Taste the sauce before adding salt, the Parmesan and broth already bring plenty.
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