Garlic Butter Chicken Bites

Garlic Butter Chicken Bites deliver bold flavor in minutes, perfect for busy weeknights or casual gatherings. Bite‑size cubes brown evenly, soaking up buttery garlic, thyme, and a hint of paprika for a savory finish that keeps everyone reaching for more.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

Chicken and Seasoning

• 1 lb boneless chicken breast, cut into 2‑cm cubes
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp flaky sea salt
• ¼ tsp cracked black pepper

Garlic Butter

• 4 tbsp unsalted butter, cubed and cold
• 8 garlic cloves, peeled and minced
• 2 tsp fresh thyme leaves, stripped from stems

Step-by-Step Instructions

1. 1. Pat chicken cubes dry, then toss with paprika, salt, and pepper in a bowl.
2. 2. Heat olive oil in a stainless‑steel skillet over medium‑high heat (≈400°F) until shimmering.
3. 3. Add chicken, spreading in a single layer; sauté 4‑5 minutes, turning until all sides are golden brown.
4. 4. Reduce heat to medium and push chicken to the side of the pan; add butter cubes and let melt, stirring gently.
5. 5. Stir minced garlic into the melted butter; cook 30 seconds until fragrant, being careful not to brown.
6. 6. Sprinkle thyme leaves over the mixture, toss everything together, and cook another minute until the chicken is cooked through (internal temp 165°F).
7. 7. Transfer to a serving dish, drizzle any remaining pan juices over the bites, and serve immediately.

Tips for Success

• Dry the chicken cubes well; excess moisture prevents browning.
• Do not overcrowd the skillet—work in batches if needed for even caramelization.
• Add garlic after the butter melts to avoid burning the cloves.
• Use a meat thermometer to confirm 165°F for safe doneness.
• Finish with a splash of fresh lemon juice for extra brightness, if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until hot, adding a teaspoon of butter to revive moisture. Freeze in a single‑layer tray, then transfer to a zip‑top bag; thaw overnight and reheat as above.

Notes

Dry chicken for best sear; avoid crowding the pan to keep bites crisp.

FAQs