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Garlic Butter Chicken Bites

Golden herb-coated chicken breast pieces seared in a hot skillet and tossed in a silky fresh garlic and butter sauce with parsley. Ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium boneless skinless chicken breasts cut into 1-inch bite-sized pieces
  • 0.25 cup all-purpose flour almond flour for low-carb
  • 0.75 tsp salt
  • 0.33 tsp black pepper freshly cracked preferred
  • 0.5 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme or substitute all three herbs with 1.5 tsp Italian seasoning
  • 2 tbsp regular refined olive oil divided, do not use extra-virgin
  • 3 tbsp unsalted butter divided: 1 tbsp for searing, 2 tbsp for sauce
  • 3 cloves fresh garlic minced, do not use jarred
  • 2 tbsp fresh flat-leaf parsley chopped

Equipment

  • 12-inch skillet
  • Medium mixing bowl
  • Tongs
  • Meat thermometer
  • Paper towels

Method
 

  1. Cut chicken breasts into 1-inch bite-sized pieces. Pat every piece completely dry with paper towels on both sides.
  2. In a medium bowl, combine flour, salt, pepper, dried basil, oregano, and thyme. Stir with a fork until herbs are evenly distributed. Add chicken and toss until every piece has a thin even coating. Shake off excess.
  3. Place a 12-inch skillet over medium-high heat and preheat for 2 full minutes. Add 1 tablespoon olive oil and 1 tablespoon butter. Swirl as butter melts and foams. When foaming calms and butter turns light gold, the pan is ready.
  4. Sear chicken in batches in a single layer without crowding. Cook undisturbed for 3 to 4 minutes until golden brown on the bottom. Flip and cook another 2 to 3 minutes. Transfer to a plate. Add second tablespoon of olive oil for the second batch.
  5. Reduce heat to medium-low. Add remaining 2 tablespoons of butter. When melted, add minced garlic and cook for 90 seconds stirring constantly until fragrant and barely golden. Do not let it brown.
  6. Add chopped parsley and stir into the butter sauce. Return all seared chicken to the pan and toss to coat. Baste with butter sauce for about 1 minute until every piece is glossy.
  7. Remove from heat and let chicken rest in the pan for 2 minutes before serving.

Notes

Use regular refined olive oil not extra-virgin for the high heat sear. Keep butter divided — 1 tbsp for searing, 2 tbsp for the garlic sauce at the end. Sear in batches to maintain pan temperature and get a golden crust. Leftovers keep in the fridge for up to 3 days. Reheat in a skillet over low heat with a small pat of butter. Not recommended for freezing.