These garlic butter chicken bites are made with juicy, pan-seared chicken tossed in a rich, flavorful garlic butter sauce, all in a single pan in 20 minutes. They make a simple weeknight dinner or starters that everyone enjoys.
If you like garlic chicken recipes, try next garlic butter chicken pasta, lemon garlic chicken and garlic chili oil noodles.
I make these a lot because they stay juicy even when reheated, and my kids love them. After many tries, I realised tossing the chicken in the garlic butter sauce at the end keeps it soft and juicy. This recipe video has been loved by readers for years, with over 50k+ views ⭐⭐⭐, and updating it with butter garlic sauce made it even better.
Who doesn't love a quick, one-pan dinner with minimal prep? These bites are my favorite for busy nights when I want something delicious without the fuss.
Easy Weeknight Chicken Dinner
I'm obsessed with these garlic butter chicken bites. They are soft, juicy, and coated in a delicious garlic butter sauce with a hint of Italian seasoning, chili flakes, and a squeeze of lemon. This garlic butter chicken recipe comes together in under 20 minutes with just one pan and minimal chopping, making it my go-to easy weeknight chicken. It stays crispy outside and tender inside, so it's perfect for busy dinners, quick snacks, or serving with rice, noodles, or steamed vegetables. You can even toss it with pasta for a simple garlic butter chicken pasta that the whole family will love.
Quick Look At The Recipe
- Prep Time: 5minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4 Calories: ~201 kcal per serving (based on nutrition panel)
- Cook Method: Season chicken → lightly coat with cornflour → pan-sear until golden brown → make garlic butter sauce → toss chicken back in → simmer until coated and juicy.
- Spice Level: Medium (adjustable)
- Flavor Profile: Buttery, garlicky, mildly spicy, and a little zesty.
- Difficulty: Easy, great for weekend meals
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Garlic Butter Chicken Bites Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Boneless skinless chicken: I have used boneless, skinless chicken breasts, but boneless, skinless chicken thighs work too (they stay juicier) and can be used in my chicken nuggets and popcorn chicken as well.
- Garlic: I used fresh garlic for the best flavors. Love garlic recipes? Try my hot garlic chicken and garlic chicken curry.
- Unsalted Butter: I used unsalted butter for this chicken bite recipe. You can use salted butter, too, but then reduce the added salt in the dish.
- Italian Seasoning: I love using it and always keep it in my kitchen cabinet. Substitute with ½ teaspoon oregano, ¼ teaspoon dried basil, and ¼ teaspoon thyme. Or try a different seasoning like Cajun chicken bites.
- Refined olive oil: You can use any cooking oil with a high smoke point for this dish, like sunflower oil.
- Cornflour/cornstarch: It helps to thicken the sauce, as we did in our kung pao chicken. You can substitute it with all-purpose flour. Sprinkle the flour over the chicken pieces before pan-frying. Skip the addition of cornflour slurry.
- Coriander Leaves/Parsley: Both fresh parsley and coriander leaves/cilantro work great. Use whatever you have in your kitchen.
- Lemon Juice: I always add a squeeze of fresh lemon. It brightens the flavors and balances the buttery garlic sauce.
How to make Garlic Butter Chicken Bites
Step 1: Pat the chicken dry on all sides with paper towels for a better sear. Marinate the chicken with salt, pepper, and olive oil. Add cornflour/cornstarch and toss to coat (images 1 & 2).
Step 2: Heat oil and butter on medium-high heat. Add chicken in a single layer and sear it until lightly golden brown, then flip. Transfer to a plate once done (images 3 & 4).
Step 3: In the same pan, heat oil and butter again. Sauté garlic until lightly golden, then add red pepper flakes and Italian seasoning, cook for 1 minute (images 5 & 6).
Step 4: Add a little water to deglaze, scraping up the browned bits. Stir in the cornstarch slurry and combine until slightly thickened, adding a little water if the garlic butter sauce looks too thick (images 7 & 8).
Step 5: Lower the heat and return chicken to the pan. Toss to coat in the garlic butter sauce, and cook 1 more minute (images 9 & 10). Taste and adjust the seasoning.
Finish with lemon juice and garnish with fresh coriander or parsley. Serve with fried rice, noodles, or steamed veggies.
Recipe Card
Garlic Butter Chicken Bites
Equipment
- 1 Heavy bottom pan/skillet
Ingredients
- 300 g boneless skinless chicken breast/thighs, cut into 1-inch cubes
- ½ teaspoon salt
- ½ teaspoon ground balck pepper
- 1 teaspoon refined olive oil
- 1 teaspoon corn flour/cornstarch
- 2 teaspoon refined olive oil
- 1 teaspoon butter
To make garlic butter sauce
- 1 teaspoon oil
- 1 tablespoon butter
- 1 tablespoon chopped garlic
- 1 teaspoon red pepper flakes/red chili flakes
- 1 teaspoon Italian seasoning
- Corn flour/cornstarch slurry - 1 teaspoon corn flour/cornstarch mixed in 2 tablespoon water
- 1 teaspoon lemon juice
- 1 tablespoon coriander leaves
Instructions
- Pat the chicken dry on all sides with paper towels for a better sear. In a bowl, season chicken pieces with salt, pepper, and a little oil. Oil helps to keep the chicken moist while cooking. Next, add corn flour/cornstarch and toss to coat each piece evenly.300 g boneless skinless chicken breast/thighs,, ½ teaspoon salt, ½ teaspoon ground balck pepper, 1 teaspoon refined olive oil, 1 teaspoon corn flour/cornstarch
- Heat oil and butter in a pan over medium heat. Add the chicken in a single layer and sear until lightly golden, then flip. Don't overcook, transfer to a plate once done.2 teaspoon refined olive oil, 1 teaspoon butter
- In the same pan, heat oil and butter again on low heat. Sauté garlic until lightly golden, then add red pepper flakes and Italian seasoning, cook it for 1 minute.1 teaspoon oil, 1 tablespoon butter, 1 tablespoon chopped garlic, 1 teaspoon red pepper flakes/red chili flakes, 1 teaspoon Italian seasoning
- Add a little water to deglaze, scraping up the browned bits. Keep the heat on medium. Stir in the cornstarch slurry and simmer until slightly thickened. Add a splash of water if the sauce looks too thick.Corn flour/cornstarch slurry - 1 teaspoon corn flour/cornstarch mixed in 2 tablespoon water
- Lower the heat and return the chicken to the pan. Toss to coat in the garlic butter sauce and cook 1 more minute. Taste and adjust seasoning.
- Finish with lemon juice and a sprinkle of chopped coriander leaves/parsley. Serve with fried rice, noodles, or even a side of steamed veggies.1 teaspoon lemon juice, 1 tablespoon coriander leaves
Video
Notes
- Make sure your pan is hot enough before adding the chicken. This creates an immediate seal on the outer surface, locking in those delicious juices.
- Lay out the chicken pieces in a single layer. If the pan is too full, the chicken will release water and steam instead of crisping up.
- Keep an eye on your chicken. Don’t overcook, it can dry out the pieces. Don’t worry about getting a deep golden crust. Sear just until lightly golden.
- Corn flour/cornstarch coating helps to retain moisture and adds a little crispiness outside when pan-seared.
- Tossing them with the garlic butter sauce gives these chicken bites a crispy exterior while remaining juicy inside. Don’t skip this step.
- Add lemon juice at the end to brighten and balance the rich garlic butter flavors.
- Sprinkle some freshly grated Parmesan or Feta cheese on top before serving if you love cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Tips
- Do not overcrowd the pan. If needed, fry the chicken in batches. I used a 12-inch stainless steel pan, but a cast-iron pan works well too.
- Don’t overcook the chicken. Sear just until lightly golden and cooked.
- A corn flour/cornstarch coating retains moisture and adds a little crispiness outside when these garlic chicken bites are pan-seared.
- Tossing with the garlic butter sauce gives these garlic chicken bites a crispy exterior while remaining juicy inside. Don’t skip this step.
- Sprinkle some freshly grated Parmesan or Feta cheese on top before serving if you love cheese.
Recipe FAQs
Overcooking the chicken is the main reason. Sear just until light golden and finish cooking in the sauce to keep it tender.
Yes, you can. Cook and refrigerate within 2 hours of cooking for up to 2 days. Reheat (on low heat) on the stove with a splash of water to keep it moist.
Egg fried rice, jeera rice, or steamed rice: They soak up the buttery garlic sauce beautifully.
Noodles: Plain or egg hakka noodles.
Mashed potatoes: Creamy and comforting, they pair well with the rich chicken.
roasted potatoes.
Steamed or roasted vegetables: Serve them alongside steamed vegetables such as asparagus, carrots, or broccoli.
Salad: Mediterranean cucumber tomato salad, Asian slaw, or macaroni salad.
mobasir hassan
Everything is so nicely described that really helped me. I am looking forward for more such yummy recipes in future too.
Preeti
Thanks.
Raj
Delicious... I will try it.
Preeti Nayak
Thanks 🙂