Creamy Garlic Chicken Bites (Printable)

Tender chicken pieces in a rich, creamy garlic sauce. Quick to prepare and perfect for any weeknight meal.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper
04 - 2 tbsp all-purpose flour

→ For Cooking

05 - 2 tbsp olive oil
06 - 2 tbsp 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 tsp dried Italian herbs
12 - 0.25 tsp crushed red pepper flakes
13 - Salt and pepper to taste
14 - 2 tbsp fresh parsley, chopped

# Directions:

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 tbsp butter 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 tbsp butter and minced garlic to the pan. Sauté for 1 minute until fragrant, being careful not to brown.
04 - Pour in chicken broth, scraping up any browned bits from the bottom of 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 heated through and well coated.
07 - Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot.

# Expert Hints:

01 -
  • It comes together in half an hour but tastes like you simmered it all afternoon.
  • The creamy garlic sauce clings to every piece of chicken and soaks into whatever you serve it with.
  • You can make it with chicken breasts or thighs, and both turn out tender and flavorful.
  • It uses simple ingredients you probably already have, no special grocery run required.
02 -
  • Dont crowd the pan when you sear the chicken, or it will steam instead of browning, and you will lose that golden crust.
  • Watch the garlic closely because it goes from fragrant to burnt in seconds, and burnt garlic will ruin the whole sauce.
  • If the sauce looks too thick, add a splash more broth or cream, and if its too thin, just let it simmer another minute or two.
03 -
  • Let the chicken come to room temperature for 10 minutes before cooking so it sears evenly and stays tender.
  • Use freshly grated Parmesan instead of the pre grated stuff, it melts smoother and tastes sharper.
  • Save a little pasta water if you are serving this over noodles, a few spoonfuls stirred into the sauce makes it cling perfectly.
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