Garlic Butter Chicken Bites
Juicy, golden seared chicken chunks coated in a luscious pan-sauce of bubbling butter, fresh garlic, and cracked pepper.
Diet labels (Low Carb, High Protein, Gluten Free) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
10 mins
12 mins
22 mins
Easy
Juicy, golden seared chicken chunks coated in a luscious pan-sauce of bubbling butter, fresh garlic, and cracked pepper.
Ingredients
(7 items)- [ ]1.5 lbs, cut into 1-inch bite-sized chunks Boneless skinless chicken breasts
- [ ]3 tbsp Unsalted butter
- [ ]1 tbsp Olive oil
- [ ]5 cloves, minced Garlic cloves
- [ ]1 tsp Italian seasoning or oregano
- [ ]1 tbsp Lemon juice (optional)
- [ ]To taste Salt and black pepper
Substitutions:
- • Chicken breasts → Chicken thighs or peeled jumbo shrimp
- • Butter → Ghee or olive oil for dairy-free
Instructions
- 1.
Pat chicken pieces dry thoroughly with paper towels. Toss with 1 tsp salt, 1/2 tsp pepper, and Italian seasoning.
- 2.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until hot.
- 3.
Add chicken bites in a single uncrowded layer (cook in two batches if necessary). Sear undisturbed for 3–4 minutes until a golden crust forms, then flip and cook another 3 minutes until cooked through to 165°F.
- 4.
Turn heat down to low. Add remaining 2 tbsp butter and minced garlic directly into the pan.
- 5.
Stir constantly for 1 minute as the butter foams and garlic turns fragrant and sweet. Squeeze lemon juice over the top.
- 6.
Toss chicken thoroughly in the pan sauce and serve over rice, pasta, or alongside roasted vegetables.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Pat chicken pieces dry thoroughly with paper towels. Toss with 1 tsp salt, 1/2 tsp pepper, and Italian seasoning.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until hot.
Add chicken bites in a single uncrowded layer (cook in two batches if necessary). Sear undisturbed for 3–4 minutes until a golden crust forms, then flip and cook another 3 minutes until cooked through to 165°F.
Turn heat down to low. Add remaining 2 tbsp butter and minced garlic directly into the pan.
Stir constantly for 1 minute as the butter foams and garlic turns fragrant and sweet. Squeeze lemon juice over the top.
Toss chicken thoroughly in the pan sauce and serve over rice, pasta, or alongside roasted vegetables.
Ingredient Substitutions
- If you don't have Chicken breasts: replace with Chicken thighs or peeled jumbo shrimp.
- If you don't have Butter: replace with Ghee or olive oil for dairy-free.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Do not overcrowd the skillet. If crowded, chicken releases steam and boils instead of forming a crispy seared crust.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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