Creamy Garlic Chicken Bites (Printable)

Succulent chicken pieces coated in savory garlic cream sauce. A satisfying 30-minute dinner that's easy and 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

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

# How-To Steps:

01 - Season chicken pieces with salt and black pepper. Toss with flour until evenly coated.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and 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, being careful not to brown.
04 - Pour in chicken broth while scraping up any browned bits from the pan bottom. Simmer for 2 minutes.
05 - Add heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes. Stir well and simmer for 3-4 minutes until sauce thickens slightly.
06 - Return cooked chicken to the skillet. Simmer in the sauce for 2-3 minutes until heated through and coated evenly.
07 - Taste the sauce and adjust salt and pepper as needed.
08 - Transfer to serving plates and garnish with chopped fresh parsley. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality comfort food but comes together in half an hour with ingredients you probably already have.
  • The creamy garlic sauce clings to every piece of chicken, so each bite feels indulgent without being heavy.
  • You can serve it over practically anything or just eat it straight from the skillet with crusty bread.
02 -
  • Don't skip deglazing the pan with broth, those browned bits are where most of the flavor hides.
  • If your sauce looks too thin, let it simmer another minute or two, it will thicken as the Parmesan melts and the liquid reduces.
  • Overcrowding the skillet will steam the chicken instead of searing it, so work in batches if your pan isn't large enough.
03 -
  • Use a mix of chicken breasts and thighs for the best texture, the thighs add richness while the breasts stay lean.
  • Let the garlic cook just until fragrant, burned garlic will make the whole sauce taste bitter.
  • If you're gluten-free, swap the flour for cornstarch or a gluten-free blend and double-check your broth label.
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