Super simple and always delicious, my Garlic Butter Chicken Bites are always a hit! Chunks of chicken are pan-seared and tossed with garlic and green onion in a garlic butter sauce. The best part is they’re ready in about 30 minutes, making this a go-to for busy weeknights!
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A weeknight fave!
When it comes to easy weeknight meals, garlic butter chicken bites is one I make on repeat.
The bite-sized chunks of chicken cook quickly, and the garlic butter sauce is so full of flavor! I’ll usually serve this one alongside some rice pilaf and an easy vegetable like roasted broccoli or roasted carrots and brussels sprouts.
And while I love to serve this as a main course, just like my garlic butter steak bites, the chicken bites can 100% pull double duty as an appetizer!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I am using chicken breasts that I cut into cubes, but you can also use boneless, skinless chicken thighs.
- Butter. Unsalted butter should be used here to allow for control over sodium levels.
- Garlic. I’m using 8 cloves of garlic, after all these are garlic butter chicken bites! If 8 cloves seem like a lot to you, you can reduce the amount. You can also double the amount if desired!
- Wine. I love the acidity the white wine adds to this dish. A dry white, such as sauvignon blanc or pinot grigio, will be great. If you can’t have alchohol, use a combination of a 1/2 cup chicken stock and 1 tbsp of lemon juice.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Season the chicken cubes with salt and pepper.
- Dredge the chicken cubes in flour and shake off the excess.
- Sear the chicken in a pan with the oil over medium-high heat.
- Cook the chicken on all sides until golden brown, about 5 minutes total, then transfer to a plate.
- In the same pan, saute the garlic in the butter, and once golden, add the red pepper flakes.
- Add the wine and turn the heat to high, cooking until the sauce reduces by half.
- Return the chicken to the pan and toss with the sauce until coated.
- Taste test and season with salt and pepper, then add the green onion and parsley and serve immediately.
Top tips
- Don’t overcrowd the pan. Be sure to work in batches when searing the chicken to avoid overcrowding the pan. This will help the chicken get golden brown on all sides instead of steaming with little color.
- Make it your own. As mentioned above, adjust the amount of garlic to your personal taste. You can also adjust the garnishes to your taste too. For example, if you like spicy food, add a diced red chili at the end, or add cilantro instead of parsley for a different flair.
- Appetizer. If serving garlic chicken bites as an appetizer, you can spear each piece with toothpicks for an easy grab-and-eat appetizer!
More weeknight chicken recipes
If you’re looking for more quick and easy weeknight dinners, give these recipes a try!
- Chicken with capers and tomatoes
- Easy baked chicken legs with Cajun seasoning
- Creamy sun-dried tomato chicken
If you’ve enjoyed this Garlic Butter Chicken Bites recipe, give it a 5-star rating.
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Garlic Butter Chicken Bites
Ingredients
- 2 pounds chicken breasts cut into 1 1/2" cubes
- salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons neutral oil avocado, vegetable, canola, etc
- 1/2 teaspoon crushed hot red pepper flakes optional
- 6 tablespoons unsalted butter
- 8 cloves garlic minced
- 1/2 cup dry white wine
- 3 large green onions minced
- 1/4 cup minced Italian flat-leaf parsley
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Instructions
- Season the chicken well with salt and pepper then dredge in flour and shake off the excess. Place the floured chicken on a parchment paper lined baking sheet.
- Heat a heavy pan to medium-high heat. Add the oil and once shimmering, add the chicken and cook until golden brown on all sides (about 5 minutes total). Work in batches to not overcrowd the pan. Remove the chicken to a plate and tent with foil to keep warm.
- Turn the heat to low and add the butter and garlic. Once the garlic turns golden add the red pepper flakes and cook for another 30 seconds. Add the wine and turn the heat to medium-high. Cook until the sauce reduces by half.
- Turn the heat to medium, return the chicken and any accumulated juices to the pan, and toss until warmed through (about 2 minutes). Taste test and season with more salt and pepper if required. Mix in the green onion and parsley and serve immediately.
Notes
- Chicken thighs. If using boneless skinless chicken thighs, sear for about 5 minutes per side. Chicken thighs are best cooked to 185°F internal temp instead of 165°F.
- Do not crowd chicken. Crowding the pan will prevent the chicken from browning and will instead steam. Work in batches if needed.
- Leftovers. Garlic butter chicken bites can be saved for up to 3 days in the fridge and can be reheated on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I add broccoli to this? How would the recipe change? Thank you.
Sure, you can add broccoli. You may wish to increase the amount of sauce ingredients to account for the additional ingredients.
Thx so much for the recipe.. Also love your show..sometimes I think your son is a tough critic!! You always handle it like a pro ! Keep up the great work you are up there with any of those “chef’s” that used to reign on Food Network. I am surprised that they have not signed you yet! You are way more knowledgeable and talented.
We appreciate the comment, Kathleen!
Delicious and quick
Great food
Looking forward to making this for lunch meal prep. Can I substitute chicken broth for the white wine?
Hi Lisa, yes, please refer to the Recipe Ingredients section (directly under the photo of the ingredients) where Jim addresses this “If you can’t have alchohol, use a combination of a 1/2 cup chicken stock and 1 tbsp of lemon juice.”. Hope you enjoy!