Creamy Garlic Chicken Bites (Printable Version)

Golden chicken bites simmered in a luscious garlic cream sauce with Parmesan. Quick, easy, and absolutely delicious.

# What You'll 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 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 for garnish

# 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, 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.

# Helpful Hints:

01 -
  • It tastes like you spent an hour cooking, but you'll be sitting down to eat in thirty minutes.
  • The creamy garlic sauce is so good you'll want to soak up every drop with bread.
  • You can use whatever you have on hand, chicken breasts or thighs, and it still turns out rich and comforting.
  • It's the kind of meal that makes weeknight dinners feel special without any fuss.
02 -
  • Don't skip scraping up the browned bits from the pan after searing the chicken, they're pure flavor and dissolve right into the sauce.
  • If your sauce gets too thick, add a splash more broth or cream and stir until it loosens up to your liking.
  • Let the garlic cook just until fragrant, not a second longer, or it will turn bitter and overpower everything.
03 -
  • Pat the chicken dry with a paper towel before seasoning so the flour sticks better and you get a nice golden crust.
  • Use freshly grated Parmesan instead of the pre-shredded stuff, it melts smoother and tastes a hundred times better.
  • If you're doubling the recipe, work in batches so the chicken sears instead of steams in a crowded pan.
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