Creamy Garlic Chicken Bites (Printable)

Tender chicken pieces in a rich, creamy garlic sauce. A quick and satisfying main dish ready in just 30 minutes.

# What You 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

→ For 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:

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.
08 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is almost nonexistent and you can actually relax after dinner.
  • The sauce is so good youll want to soak up every drop with bread, rice, or even a spoon when no ones watching.
  • It takes just thirty minutes from start to finish, making it perfect for those nights when youre too hungry to wait.
  • The chicken stays tender and juicy because it gets a second bath in that creamy garlic heaven.
02 -
  • Dont walk away while the garlic cooks because it can go from golden to burnt in seconds, and burnt garlic tastes bitter and ruins the whole sauce.
  • Use freshly grated Parmesan instead of the pre-shredded kind because it melts smoother and doesnt have that grainy texture.
  • Let the sauce simmer gently, not boil, or the cream can break and turn grainy instead of silky.
  • If the sauce gets too thick, add a splash of broth or cream and stir until it loosens up to your liking.
03 -
  • Pat the chicken dry before seasoning so the flour sticks better and you get a crispier sear.
  • Dont overcrowd the skillet or the chicken will steam instead of brown, so cook in batches if needed.
  • Taste the sauce before adding the chicken back in so you can adjust the seasoning while its still easy to stir.
  • Keep the heat at medium once you add the cream so it stays smooth and doesnt curdle or separate.
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