Creamy Garlic Chicken Bites (Printable Version)

Tender chicken pieces in a rich, creamy garlic sauce. Quick, satisfying, and 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 - 1/2 teaspoon salt
03 - 1/2 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 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon dried Italian herbs
12 - 1/4 teaspoon crushed red pepper flakes
13 - Salt and pepper to taste
14 - 2 tablespoons fresh parsley, chopped

# How To Make:

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 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, without browning.
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 heated through and coated.
07 - Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality comfort food but uses ingredients you probably already have in your fridge.
  • The chicken stays juicy and tender because you sear it fast and finish it gently in the sauce.
  • Cleanup is a breeze since everything happens in one skillet.
  • You can swap the protein or adjust the creaminess without losing that garlicky richness.
02 -
  • Don't crowd the skillet when searing the chicken or it will steam instead of brown, work in batches if your pan isn't large enough.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes sharper.
  • Let the sauce simmer gently, not boil, or the cream can break and look grainy instead of silky.
  • Taste before serving because the Parmesan and broth add saltiness, you might not need extra salt at all.
03 -
  • Pat the chicken dry with paper towels before seasoning so it browns instead of steaming in its own moisture.
  • Use a light hand with the flour, too much will make the coating gummy instead of giving you a crisp sear.
  • If the sauce gets too thick, whisk in a little more broth or cream until it reaches the consistency you like.
  • Let the chicken rest in the sauce for a minute or two off the heat before serving, it soaks up even more flavor that way.
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