Easy Garlic Butter Chicken Bites
On busy weeknights when I want something quick yet homemade, these garlic butter chicken bites save me every time. They cook in one pan, take just 20 minutes, and always turn out juicy and garlicky. This is my go-to one-pan chicken recipe for a simple weeknight dinner with little prep or cleanup.
Servings: 4 people
Calories: 201kcal
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. Cook in batches if needed to avoid overcrowding. 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
Calories: 201kcal | Carbohydrates: 3g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 535mg | Potassium: 347mg | Fiber: 1g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg