Garlic Butter Chicken Bites

This garlic butter chicken bites recipe has golden, crispy pan-fried chicken that’s tossed in a velvety garlic butter sauce that clings to every bite! It’s easy to make.

Ingredients · Servings 4

2 large boneless skinless chicken breasts
Salt & pepper (to taste)
1/2 teaspoon garlic powder
2 tablespoons cornstarch
1 tablespoon olive oil (plus more as needed)
4 tablespoons butter (divided)
4 cloves garlic (minced)
1 tablespoon chopped fresh parsley

Method · 25 min

Cut the chicken into bite-size pieces. Add the chicken to a bowl and season with salt & pepper and the garlic powder, then sprinkle the cornstarch over it. Toss until coated.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
Once the pan is nice and hot, add half of the chicken to the skillet and ensure each piece isn't crowded so it browns properly. Cook for 4 minutes and then flip and cook another 3-4 minutes or so using cooking tongs. Chicken should be browned and cooked through (165F). For the second batch, you may need to add another splash of olive oil (up to 1 tablespoon) to the pan if it's looking dry. Transfer the chicken to a plate once it's done.
Take the skillet off the burner and let the pan cool for about one minute, then add the remaining butter and garlic to the skillet. Cook, stirring almost constantly, for 1-2 minutes or until the garlic is cooked. The pan should still be very hot, but if needed, you can turn the heat on again; just be sure not to burn the garlic.
Add the chicken back in and toss with the butter sauce. Serve immediately with parsley sprinkled over top.

Why you’ll love it

This recipe is a riff on my popular Garlic Butter Steak Bites. Here the chicken is pan-seared to perfection, giving it a crispy exterior while remaining juicy inside. These little delights are smothered in garlic butter, and they’re easy to make with everyday ingredients!

You can eat these garlic chicken bites as a main, and they’re equally good as an appetizer. We’ve got both garlic powder and minced garlic to get that all-out savory goodness in each bite of tender chicken. A pop of fresh parsley rounds out this easy chicken recipe!

Helpful tips

If the chicken is sticking, wait a little longer and it will release when it’s nicely browned. I use tongs to make turning the chicken quick and easy.
Actual cooking time will depend on your stove, skillet, and how large you cut the chicken. You could always do a test by cooking one piece of chicken before doing the whole batch. It’s easy to overcook chicken breasts.
The garlic should be cooked (lightly browned is ok). Just don’t let it get too browned, or it’ll taste bitter.

How to make garlic butter chicken bites

Cut up the chicken, and add to a bowl. Toss with the salt, pepper, and garlic powder, then coat with the cornstarch. Heat up the oil and 1/4 of the butter in a skillet. Pan fry half the chicken until golden and cooked through, and transfer to a plate. Repeat with the rest.

Take the skillet off the heat, and let it cool a bit. Add the rest of the butter and the minced garlic. Cook until fragrant. Return the chicken to the pan, and toss to coat with the sauce. Sprinkle chopped fresh parsley on top.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Here are the tongs I use to easily flip the chicken.
Store your butter in this butter dish that has measurement markings on it for convenience, and mince the garlic with a handy garlic press.
To get that irresistible sear, I use a high-quality cast iron skillet.

Substitutions and variations

Try swapping salt & pepper for seasoning salt, Tony’s seasoning, or lemon pepper seasoning.
Want to add a herby twist? Add 1/2 teaspoon of Italian seasoning. For a pop of heat, add a pinch of crushed red pepper flakes.
Some people enjoy a squirt of lemon juice to add a little brightness.

What to serve with garlic butter chicken bites

You’re going to want to serve these with my reader favorite Garlic Mashed Potatoes with extra butter on top. Why not!?

Leftovers and storage

Store leftover chicken bites for 3-4 days in the fridge in a covered container.
Reheat slowly on stove or in microwave, but be sure not to overcook them, or they will dry out.
You can freeze them for 3 months, but keep in mind that they won’t have the same crispy texture.