20-Minute Garlic Butter Chicken Bites – Easy Skillet Recipe
These Garlic Butter Chicken Bites are the ultimate weeknight dinner solution! Tender, golden-brown pieces of chicken are pan-seared to perfection and tossed in a rich, savory garlic butter sauce that's absolutely irresistible. Ready in just 20 minutes using one skillet, this recipe delivers restaurant-quality flavor with minimal effort and cleanup. Perfect for busy families, meal prep, or as a crowd-pleasing appetizer, these bite-sized chicken pieces are versatile, kid-friendly, and guaranteed to become a regular in your dinner rotation.
Equipment
- Large non-stick skillet or cast iron skillet (12-inch recommended)
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- Spatula or tongs
- Measuring spoons
- Microplane or garlic press
- Instant-read thermometer (optional but recommended)
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1 to 1½-inch pieces
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder (optional)
- ¼ teaspoon black pepper
For the Garlic Butter Sauce:
- 2 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, cubed
- 6 cloves garlic, grated or finely minced (about 2 tablespoons)
- ¼ cup dry white wine or chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
Step 1: Prep the Chicken
Pat the chicken breasts completely dry with paper towels. Cut into bite-sized pieces, about 1 to 1½ inches, keeping them as uniform as possible for even cooking.Step 2: Season and Coat
In a large mixing bowl, whisk together the flour, kosher salt, Italian seasoning, garlic powder, onion powder (if using), and black pepper. Add the chicken pieces and toss until evenly coated. Shake off any excess flour.Step 3: Sear the Chicken
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the chicken pieces in a single, even layer—do not overcrowd. Cook undisturbed for 3–4 minutes until golden brown on one side. Flip and cook for another 2–3 minutes until golden and cooked through (internal temperature reaches 165°F). Transfer to a clean plate and set aside.Step 4: Make the Garlic Butter Sauce
Reduce heat to medium. Add remaining 1 tablespoon of olive oil (if needed) and the minced garlic to the skillet. Cook, stirring constantly, until fragrant and lightly golden, about 20–30 seconds. Be careful not to burn the garlic.Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let cook for 1–2 minutes until slightly reduced. Reduce heat to low and add the cubed butter, one piece at a time, stirring until each piece is completely melted before adding the next. Stir in the fresh lemon juice.Step 5: Combine and Serve
Return the cooked chicken to the skillet, along with any accumulated juices. Toss until fully coated in the garlic butter sauce. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.
Notes
Expert Tips:
- Pat the chicken completely dry. Moisture is the enemy of a good sear. Take the extra time to dry each piece with paper towels before seasoning.
- Don't overcrowd the pan. Cook in batches if necessary. Overcrowding drops the pan temperature and causes steaming instead of searing.
- Let the chicken cook undisturbed. Resist the urge to move it around! Let it sit for 3–4 minutes to develop that beautiful golden crust.
- Use fresh garlic. Jarred garlic doesn't compare. Grating the garlic releases even more flavor and aroma.
- Watch the garlic closely. Garlic goes from fragrant to burnt in seconds. Keep it moving and remove from heat as soon as it's golden and aromatic.
- Don't skip the lemon juice. It brightens the sauce and balances the richness of the butter.
- Use an instant-read thermometer. Chicken is safely cooked when it reaches 165°F. This prevents dry, overcooked chicken.