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Garlic butter chicken bites cooking in a skillet, golden chicken pieces sizzling in butter with garlic
Elise Rae Griffith

Garlic Butter Chicken Bites

Quick garlic butter chicken bites cooked in one pan with simple ingredients. Juicy, buttery, and perfect for nights when you want real food without thinking too much.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil just to keep the butter from burning
  • 1.5 lb chicken boneless, skinless, cut into bite-size pieces
  • 4 tbsp butter salted or unsalted, cut into pieces
  • 4 cloves garlic minced or finely chopped
  • 0.5 tsp salt start light, adjust later
  • 0.25 tsp black pepper freshly ground if possible
  • 0.5 tsp paprika smoked or regular
  • 0.25 tsp chili flakes optional, for heat
  • 1 tsp lemon juice optional, added at the end
  • fresh parsley or thyme optional, for finishing

Equipment

  • Large skillet or frying pan Non-stick or cast iron works fine
  • Cutting Board
  • Sharp Knife
  • Wooden spoon or spatula For stirring without scratching the pan
  • Measuring Spoon Only if you like to measure. Eyeballing is fine

Method
 

  1. Cut the chicken into bite-size pieces. Dry it a little with paper towels so it browns better.
  2. Heat a large skillet over medium heat. Add the olive oil.
  3. Add the chicken in a single layer. Don’t move it for a minute or two. Let it get some color.
  4. Flip the chicken pieces and season with salt and black pepper.
  5. Lower the heat slightly. Add the butter and let it melt around the chicken.
  6. Add the garlic and stir. Cook for about 30 seconds, just until fragrant.
  7. Sprinkle in paprika and chili flakes if using. Stir everything together.
  8. Taste and adjust salt or butter if needed.
  9. Turn off the heat. Add lemon juice if using and let the chicken rest for 1–2 minutes.
  10. Serve warm, spooning the garlic butter sauce over the chicken.

Notes

  • Thighs stay juicier, but chicken breast works just fine. Just don’t overcook it.
  • Don’t rush the browning. Let the chicken sit before flipping or you’ll miss those golden edges.
  • Add the garlic after the butter melts. Garlic burns fast and gets bitter if it goes in too early.
  • If the pan looks dry, add a little more butter. This recipe isn’t about holding back.
  • Lemon is optional. It brightens things up, but skipping it won’t ruin anything.
  • Leftovers keep well for a couple of days. Reheat gently and add a small knob of butter to wake it back up.