Garlic Butter Chicken Bites
Garlic Butter Chicken Bites are one of those tiny, perfect recipes I keep in my back pocket for busy weeknights and last-minute gatherings. Tender pieces of chicken seared in a glossy garlic butter sauce take minutes to make, yet feel indulgent. I make a batch when I need something fast, flavorful, and fuss-free — and they never last long.
Why you’ll love this dish
This recipe is fast, budget-friendly, and wildly adaptable — great for weeknights, meal prep, or as an easy appetizer at parties. The high butter-to-chicken ratio keeps each bite moist and flavorful, while aromatic garlic gives it a familiar, craveable profile. If you want a richer presentation for guests, pair these bites with stuffed chicken or mushrooms from other recipes to elevate the plate; I often reference a stuffed-chicken version when I want a more dinner-party–worthy option like garlic butter mushroom stuffed chicken.
“Quick, buttery, and addictively garlicky — perfect for a 20-minute dinner.” — home cook review
Step-by-step overview
The method is intentionally simple: melt butter, bloom minced garlic briefly, add bite-size chicken pieces, season, and cook until golden and cooked through. No flouring, no complicated marinades. The short cook time keeps the chicken tender; a quick stir every so often makes sure each piece gets a buttery coating and even browning.
What you’ll need
- 1 lb chicken breast, cut into bite-size pieces (about 1-inch cubes)
- 4 tablespoons butter (salted or unsalted; see notes)
- 4 cloves garlic, minced (or 1–1.5 teaspoons garlic paste)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Substitutions and notes: use boneless skinless thighs for a juicier, more forgiving result; swap half the butter for olive oil if you prefer less saturated fat. If you like a crisp finish, pat chicken dry before cutting and seasoning. For more savory depth, sprinkle a pinch of smoked paprika or Italian seasoning.
I sometimes check other dinner ideas for pairing inspiration, like these beef and potato bites when I want a hearty alternative: crockpot garlic butter beef bites with potatoes.
How to prepare it
- Heat a skillet over medium heat and add the butter. Let it melt and foam but don’t let it brown.
- Add the minced garlic to the melted butter and sauté about 1 minute until fragrant — watch carefully, garlic burns quickly.
- Add the chicken pieces in a single layer. Season with salt and pepper. Cook, stirring occasionally, until the pieces are golden and cooked through, about 5–7 minutes depending on size.
- Stir often enough to brown evenly but not so often you prevent a sear. Use an instant-read thermometer to check for 165°F (74°C) internal temperature for safety.
- Remove from heat and garnish with chopped fresh parsley before serving.
- Serve hot as an appetizer or alongside sides as a main dish.
Directions to follow
Start by cutting the chicken into even-size pieces so they cook uniformly. Melt the butter in a wide skillet over medium heat. Add the minced garlic and cook for just a minute—until it smells nutty—to avoid bitterness. Add the chicken and season with salt and pepper. Leave it undisturbed for a minute or two to form color, then stir and continue cooking until all sides are nicely browned and the internal temperature reaches 165°F. Finish with a sprinkle of fresh parsley and serve immediately.
Best ways to enjoy it
These chicken bites are incredibly flexible. Try them:
- Over steamed rice or buttery mashed potatoes for a simple weeknight meal.
- Tossed into a salad with lemon vinaigrette and shaved Parmesan for a lighter option.
- Skewered on cocktail picks and served alongside a garlic dip for parties.
- Piled into soft rolls with slaw as a quick sandwich.
If you want a protein-packed comfort pairing, the high-protein honey garlic butter chicken with mac and cheese is a delicious companion for a more indulgent plate: high-protein honey garlic butter chicken with mac & cheese.
Storage and reheating tips
- Refrigerate: Cool to room temperature (no more than 2 hours) and store in an airtight container for up to 3 days.
- Freeze: Place cooled bites on a tray to flash-freeze, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Gently rewarm in a skillet over low-medium heat with a splash of water or a teaspoon of butter to revive the sauce. Microwave on medium power in short intervals if in a hurry, stirring between bursts.
Always reheat until steaming hot throughout and never refreeze fully thawed chicken.
Pro chef tips
- Dry the chicken before cutting to help browning. Excess moisture steams rather than sears.
- Use a heavy skillet (cast iron or stainless steel) for better color and flavor development.
- Don’t overcook: small pieces cook fast. Pull them at 165°F and rest for a minute — carryover heat evens things out.
- If the butter starts to brown too quickly, drop the heat and add a small splash of oil to raise the smoke point.
For another take on garlic butter and chicken combinations, I often compare textures and stuffing ideas with this stuffed-chicken recipe: garlic butter mushroom stuffed chicken.
Recipe variations
- Lemon-Garlic: Add 1 tablespoon lemon juice and a teaspoon of zest at the end for brightness.
- Spicy: Stir in a pinch of red pepper flakes or a drizzle of Sriracha.
- Creamy: Finish with 2 tablespoons cream or a dollop of sour cream for a silky sauce.
- Herb-forward: Add thyme or rosemary while cooking for an aromatic twist.
- Keto/Low-carb: Serve over cauliflower rice or zucchini ribbons.
Common questions
Q: How long does this take from start to finish?
A: From chopping to plating it’s about 15–20 minutes. Prep is quick; cooking is the fastest part.
Q: Can I use frozen chicken?
A: It’s best to thaw completely and pat dry before cutting. Frozen chicken releases moisture and won’t brown well.
Q: Is it safe to eat if not browned?
A: Browning adds flavor but safety depends on reaching 165°F internal temperature. Use a thermometer to be sure.
Q: What if my garlic burns?
A: Burnt garlic tastes bitter. If it browns too dark, discard, wipe the pan, add fresh butter and start the garlic step again at a lower heat.
Q: Any vegetarian swaps?
A: Use firm tofu or seitan cut into cubes; press tofu dry and pan-fry until crispy before finishing with garlic butter.
Q: How long do leftovers last?
A: Eat within 3 days if refrigerated, or freeze up to 3 months.
Garlic Butter Chicken Bites
Ingredients
Method
- Start by cutting the chicken into even-size pieces so they cook uniformly.
- Heat a skillet over medium heat and add the butter. Let it melt and foam but don’t let it brown.
- Add the minced garlic to the melted butter and sauté about 1 minute until fragrant, watching carefully to avoid burning.
- Add the chicken pieces in a single layer. Season with salt and pepper.
- Cook, stirring occasionally, until the pieces are golden and cooked through, about 5–7 minutes depending on size.
- Stir often enough to brown evenly but not so often you prevent a sear. Use an instant-read thermometer to check for 165°F (74°C) internal temperature for safety.
- Remove from heat and garnish with chopped fresh parsley before serving.
