Garlic Butter Chicken Bites

by 30MinuteMeals
Prep: 10m
Cook: 15m
poultry
Garlic Butter Chicken Bites - Image

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Ingredients
Servings:4
2boneless skinless chicken breasts
salt and pepper
1/2tspgarlic powder
2tbspcornstarch
1tbspolive oil
4tbspbutter
4garlic cloves
1tbspfresh parsley
Nutrition Facts

Per serving

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Instructions
  1. 1

    Coat the chicken

    Cut the chicken breasts into bite-size pieces. Add to a bowl, season with salt, pepper, and the garlic powder, then sprinkle the cornstarch over top and toss until every piece is coated.

  1. 2

    Sear the first batch

    Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high. Once it's hot, add half the chicken in a single layer without crowding. Cook 4 minutes, flip, then cook another 3-4 minutes until browned and cooked through (165F). Move to a plate.

  2. 3

    Sear the second batch

    Add a splash more oil if the pan looks dry, then cook the rest of the chicken the same way. Transfer to the plate with the first batch.

  3. 4

    Make the garlic butter

    Pull the skillet off the heat and let it cool for about a minute. Add the remaining 3 tablespoons butter and the minced garlic. Stir almost constantly for 1-2 minutes until the garlic is fragrant and lightly golden. Don't let it burn or it turns bitter.

  4. 5

    Toss and serve

    Return the chicken to the pan and toss to coat in the garlic butter. Sprinkle with chopped parsley and serve right away.

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Garlic Butter Chicken Bites

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 15m
Servings: 4

Ingredients

  • 2 boneless skinless chicken breasts
  • salt and pepper
  • 1/2 tsp garlic powder
  • 2 tbsp cornstarch
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 4 garlic cloves
  • 1 tbsp fresh parsley

Instructions

  1. Coat the chickenCut the chicken breasts into bite-size pieces. Add to a bowl, season with salt, pepper, and the garlic powder, then sprinkle the cornstarch over top and toss until every piece is coated.
  2. Sear the first batchHeat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high. Once it's hot, add half the chicken in a single layer without crowding. Cook 4 minutes, flip, then cook another 3-4 minutes until browned and cooked through (165F). Move to a plate.
  3. Sear the second batchAdd a splash more oil if the pan looks dry, then cook the rest of the chicken the same way. Transfer to the plate with the first batch.
  4. Make the garlic butterPull the skillet off the heat and let it cool for about a minute. Add the remaining 3 tablespoons butter and the minced garlic. Stir almost constantly for 1-2 minutes until the garlic is fragrant and lightly golden. Don't let it burn or it turns bitter.
  5. Toss and serveReturn the chicken to the pan and toss to coat in the garlic butter. Sprinkle with chopped parsley and serve right away.

Notes & Tips

The cornstarch is doing the heavy lifting here. It's what gives you that crispy browned edge while keeping the inside tender, so don't skip it. Cook the chicken in two batches. Crowd the pan and it steams instead of searing, and you lose the crust that makes this worth making. Pull the skillet off the heat before the garlic goes in. A screaming-hot pan scorches garlic in seconds and turns the whole sauce bitter. Chicken thighs work great here too if you want more wiggle room on timing. Serve over rice or mashed potatoes so none of that garlic butter goes to waste.