Chicken Bites with Garlic and Herbs

A one-skillet meal featuring golden-brown chicken cubes seared in a fragrant garlic and herb butter sauce. This beginner-friendly recipe takes only 20 minutes to prepare and is perfect for a quick, flavorful dinner.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts (cut into uniform 1-inch bite-sized cubes)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter (divided)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning (or a blend of dried oregano and thyme)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 4 cloves fresh garlic (minced finely)
• 2 tablespoons fresh parsley (finely chopped)
• 1 tablespoon fresh rosemary or thyme (chopped, optional)
• A squeeze of fresh lemon juice (optional)

Instructions

1. Trim excess fat from chicken breasts and cut into uniform 1-inch cubes. Pat the chicken thoroughly dry with paper towels.
2. Place chicken in a bowl and drizzle with olive oil. In a separate bowl, whisk together salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Sprinkle the spice blend over the chicken and toss to coat evenly.
3. Heat a large skillet or cast-iron pan over medium-high heat for 2 to 3 minutes.
4. Add 1 tablespoon of butter to the hot skillet. Once melted and bubbling, add the seasoned chicken in a single layer (cook in batches if necessary). Sear undisturbed for 3 to 4 minutes until a golden-brown crust forms.
5. Flip the chicken and cook for another 3 to 4 minutes, stirring occasionally, until cooked through and reaching an internal temperature of 165°F (74°C).
6. Reduce heat to low. Add the remaining 1 tablespoon of butter and minced garlic to the skillet. Sauté for 30 to 60 seconds until fragrant, stirring constantly to prevent burning.
7. Toss the chicken continuously in the melted garlic butter until glazed. Remove from heat, sprinkle with chopped parsley and rosemary (or thyme), and drizzle with lemon juice if desired. Serve hot.

Notes

Nutritional values per serving: 235 kcal, 10g total fat, 32g protein. Ensure the pan is hot before adding chicken to achieve a sear rather than steaming. Do not overcrowd the pan to maintain the golden-brown crust.