Garlic Butter Chicken Bites are a fast, flavor-packed weeknight winner: juicy cubes of chicken seared in oil and butter, kissed with smoked paprika and herbs, then finished with lots of garlic. This recipe takes about 15–20 minutes from stove to table, making it perfect when you want something impressive without fuss. It’s great for weeknight dinners, meal-prep bowls, or a casual party appetizer.
Why you’ll love this dish
This recipe hits a lot of home-run boxes: it’s speedy, inexpensive, kid-friendly, and intensely savory thanks to butter and roasted garlic. Because the chicken is cut into uniform bites, it cooks very quickly and evenly — no long marinating or oven time required. Make a batch for a simple main, toss it into salads or grain bowls, or pile it onto a crusty roll for an easy sandwich.
"Packed with buttery garlic flavor and ready in minutes — a new family favorite on busy nights."
If you’re drawn to bright garlic-butter finishes, you might also enjoy the same finishing idea on fish — try this garlic butter salmon for another quick, luxe weeknight option.
Step-by-step overview
- Trim and cube boneless chicken so pieces cook evenly.
- Season with smoked paprika, herb de Provence (or Italian seasoning), salt, and pepper.
- Sear in a hot skillet in oil plus a little butter to develop a golden crust — work in batches if needed.
- Lower the heat, melt remaining butter, add chopped garlic for a short time so the garlic flavor infuses without burning.
- Finish with chopped parsley and serve immediately.
What you’ll need
- 500 g boneless chicken breast — trimmed and cut into bite-sized cubes
- ½ tablespoon herb de Provence (or substitute with ½ tablespoon Italian seasoning)
- ½ tablespoon smoked paprika (use sweet paprika if you prefer no smoke)
- 6 garlic cloves, finely chopped (or grated for faster cooking)
- Salt and black pepper, to taste
- 40 g unsalted butter, divided (about 2 tablespoons + 2 tablespoons)
- 1 tablespoon olive oil
- Optional: chopped fresh parsley for garnish
Substitution notes: use skinless chicken thighs for richer flavor and slightly longer cook time; swap olive oil for avocado oil for higher smoke point; if you want less butter, reduce by a tablespoon and finish with a squeeze of lemon for brightness.
Step-by-step instructions
- Prep the chicken: Trim visible fat and pat the breast dry with kitchen paper towel. Cut into even bite-sized cubes (about 2–3 cm). Place in a bowl. There’s no need to wash chicken; if you rinse, do it safely and dry completely before seasoning.
- Season: Add smoked paprika, herb de Provence (or Italian seasoning), salt, and pepper to the bowl. Toss until every piece is coated.
- Heat the pan: Warm a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 half of the butter (about 20 g). Let it heat until it’s shimmering and the butter is foamy.
- Sear the chicken: Add the seasoned chicken in a single layer. Don’t overcrowd — cook in batches if necessary. Sear about 2–3 minutes per side until golden and an instant-read thermometer reads 74°C (165°F) at the thickest part. Turn pieces to brown evenly.
- Finish with garlic: Reduce heat to medium-low. Push the chicken to one side of the pan. Add the remaining butter and let it melt, then add the chopped garlic. Stir the garlic into the butter and chicken for about 1 minute — just long enough for garlic to become fragrant but not burned.
- Garnish and serve: Stir in chopped parsley, give one last toss, remove from heat, and serve immediately.
Total active time: ~15–20 minutes. Makes about 2–3 servings depending on portion size.
Best ways to enjoy it
- Serve over steamed rice, quinoa, or buttery mashed potatoes.
- Toss into a Caesar or mixed-green salad for a protein boost.
- Slide into warm pita or a toasted baguette with crisp lettuce for sandwiches.
- For a low-carb plate, pair with roasted vegetables and cauliflower rice.
- End the meal on a sweet note — a simple dessert like Butterscotch Randy pairs nicely after this savory finish.
Presentation tip: spoon some of the garlic-butter sauce over the chicken on the plate, and finish with a lemon wedge for diners to squeeze, which cuts through the richness.
Storage and reheating tips
- Refrigeration: Cool leftovers to room temperature (no more than 2 hours at room temp), then store in an airtight container for 3–4 days.
- Freezing: Lay bites on a baking sheet to freeze individually, then transfer to a freezer bag or container. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over medium-low with a splash of water or broth to revive moisture, 3–5 minutes until hot. For larger portions, reheat in a 175°C (350°F) oven for 8–12 minutes. Microwave in short intervals, stirring between, to avoid drying. Always reheat until internal temp reaches 74°C (165°F).
Helpful cooking tips
- Dry chicken = better sear. Pat thoroughly before seasoning.
- Uniform pieces cook evenly — aim for consistent cube size.
- Don’t crowd the pan. Overcrowding causes steaming, not searing. Cook in batches if needed.
- Use oil + butter: oil raises the smoke point; butter adds flavor.
- Add garlic late and on lower heat to avoid bitterness from burned garlic.
- Use a meat thermometer for certainty: 74°C (165°F) is the safe endpoint for chicken.
- Brighten the dish with acid (lemon) or fresh herbs at the end to balance richness.
Recipe variations
- Spicy: add ¼–½ teaspoon red pepper flakes or a dash of cayenne when seasoning.
- Lemon-garlic: add zest and a squeeze of lemon at the finish for a fresher profile.
- Creamy garlic butter: remove chicken, add 50–100 ml cream to the pan, reduce slightly, then return chicken to coat.
- Herb-forward: swap herb de Provence for chopped fresh thyme and rosemary.
- Swap protein: use boneless skinless thighs (cook a few minutes longer) or firm mushrooms/cauliflower for vegetarian bites.
- Meal-prep bowls: double the batch, portion with grains and veggies for grab-and-go lunches.
FAQ
Q: How long does this take from start to finish?
A: About 15–20 minutes active cooking time if your chicken is trimmed and cut. Searing is quick because the pieces are small.
Q: Can I use frozen chicken?
A: Use fresh or fully thawed chicken. Frozen chicken will release water and won’t sear properly. Thaw safely in the fridge overnight.
Q: Why did my garlic taste bitter?
A: Garlic burns quickly at high heat. Add it after reducing heat and after the chicken is mostly cooked, and cook only about 30–60 seconds to a minute.
Q: Can I make this ahead for meal prep?
A: Yes. Store in the fridge for up to 4 days or freeze for 2–3 months. Reheat gently to avoid drying out.
Q: Is this kid-friendly?
A: Absolutely. The smoked paprika adds mild flavor without heat. Omit smoked paprika if kids prefer simpler seasoning.
Q: Can I use skin-on breasts or thighs?
A: For skin-on pieces, sear skin-side down first until crisp, then finish cooking on lower heat. Bone-in pieces will need longer cooking time and are better roasted or braised.
If you want any tweaks (lower-fat, dairy-free, or stovetop-to-oven conversion), tell me how you like to eat it and I’ll tailor the version for you.
Garlic Butter Chicken Bites
Ingredients
Main ingredients
- 500 g boneless chicken breast, trimmed and cut into bite-sized cubes
- ½ tablespoon herb de Provence (or substitute with Italian seasoning)
- ½ tablespoon smoked paprika (use sweet paprika for no smoke)
- 6 garlic cloves, finely chopped (or grated for faster cooking)
- 40 g unsalted butter, divided (about 2 tablespoons + 2 tablespoons)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
Preparation
- Trim the chicken to remove visible fat and pat dry with a paper towel. Cut into even bite-sized cubes (about 2–3 cm) and place in a bowl.
- Season the chicken with smoked paprika, herb de Provence, salt, and pepper. Toss until every piece is coated.
Cooking
- Warm a large skillet over medium-high heat. Add 1 tablespoon of olive oil and half the butter (about 20 g). Heat until shimmering and the butter is foamy.
- Add the seasoned chicken in a single layer. Don’t overcrowd; cook in batches if necessary. Sear for about 2–3 minutes per side until golden and an instant-read thermometer reads 74°C (165°F) at the thickest part.
- Reduce the heat to medium-low. Push the chicken to one side of the pan. Add the remaining butter and let it melt, then stir in the chopped garlic and cook for about 1 minute until fragrant.
Serving
- Stir in chopped parsley, give one last toss, remove from heat, and serve immediately.