Creamy Garlic Chicken Bites (Printable)

Tender chicken pieces in a rich, creamy garlic sauce. A quick and satisfying meal ready in just 30 minutes.

# What You'll Need:

→ Chicken

01 - 1.5 pounds 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 or gluten-free flour

→ Cooking Base

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

# Method:

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 to 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 to 4 minutes until the sauce thickens slightly.
06 - Return chicken to the skillet. Simmer in the sauce for 2 to 3 minutes until hot and coated.
07 - Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot.

# Expert Pointers:

01 -
  • It tastes like restaurant luxury but takes less time than waiting for delivery.
  • The creamy garlic sauce clings to every piece of chicken and begs to be mopped up with bread.
  • You can toss it together with pantry staples and still impress anyone at the table.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Don't let the garlic brown or it will turn bitter and ruin the whole sauce, keep the heat medium and stir constantly.
  • If your sauce looks too thin after adding the cream, let it simmer a little longer, the Parmesan and flour from the chicken will thicken it naturally.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes infinitely better.
03 -
  • Cut your chicken into evenly sized pieces so they cook at the same rate and nothing ends up dry or undercooked.
  • Don't skip the step of scraping up the browned bits from the pan, that's where all the deep, savory flavor lives.
  • If your sauce breaks or looks grainy, pull the skillet off the heat and whisk in a tablespoon of cold cream to bring it back together.
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