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GET IT NOWThese easy, juicy chicken bites are a riff on my favorite garlic butter steak bites. I love those so much that naturally, I had to find out what would happen if I did it with chicken. Juicy, buttery, garlicky perfection, that’s what. I cooked these almost the same way as the steak ones, but they’ve got a generous coating of spices. It’s like a twist on my garlic butter chicken in miniature form. And while this chicken bites recipe shines as an appetizer (they are bite-sized, after all ?), don’t be surprised if it steals the spotlight as a main course at your next dinner — they did at my house!
Why You’ll Love My Chicken Bites Recipe
- Crispy on the outside, juicy on the inside – Tender, golden brown chicken bites bathed in garlic butter sauce? You got it! But my favorite part is the pacing I use to ensure that the inside stays moist and juicy.
- Flavorful and versatile – You’ll love the savory seasoning blend of Italian seasoning, garlic, and smoked paprika in this dish.
- Ready in just 15 minutes – With virtually no prep time and no more than 10 minutes to cook, you spend less time cooking and more time at the table with your family.
- Effortlessly customizable – If you’re not feeling the garlic butter vibes, I’ve got 8 flavors for you to choose from below.
- Perfect for any occasion – Whether you’re hosting a casual get-together and need a quick appetizer, or want a satisfying weeknight dinner option, my chicken bites fit the bill.
Ingredients & Substitutions
Here I explain the best ingredients for my garlic butter chicken bites, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless skinless chicken breasts, but feel free to use boneless skinless chicken thighs instead. Cut your chicken into 1-inch pieces.
- Garlic Powder – The 1/2 teaspoon of garlic powder in this recipe is equivalent to 4 cloves of garlic – quite a lot for a pound of chicken, but I love my garlic! Feel free to use less if you want it less intense. If you prefer fresh garlic, just add it (minced) in the last step together with the butter.
- Butter – For that juicy, buttery finish! Since I add salt separately, I use unsalted butter. If you want even more flavor, you could use my compound butter instead, or even lemon butter sauce. For a dairy-free option, I love this butter-flavored coconut oil.
- Italian Seasoning – I make my seasoning blends from scratch when I have time to batch them, and you can make my Italian seasoning recipe in just a few minutes. But you can use store-bought, too (this brand is my fave).
- Other Spices – Onion powder, smoked paprika (or regular works too), sea salt, and black pepper.
- Oil – Since this chicken bites recipe is seared, you want an oil with a high smoke point. I chose olive oil, but avocado oil works great as well.
- Fresh Parsley – Although optional, I garnish these chicken bites with fresh parsley. You can also toss in the herbs together with the butter, instead of at the end.
How To Make Chicken Bites
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season. Dry the chicken bites with a paper towel. Then, season them with the Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat.
- Sear. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Reduce to medium and add the chicken pieces in a single layer. Cook until golden brown on all sides, but not yet fully cooked. (See my tips on this below.)
- Add butter. Reduce the heat to low. Add the butter to the pan in small pieces, and mix to coat the chicken. Continue cooking, until the chicken is cooked through.
- Garnish and enjoy. I can’t resist that sprinkle of parsley for a pop of color and freshness!
My Recipe Tips
- Dice your chicken bites into similar sizes. If they are all different, the little ones will dry out by the time the big ones are done. And diced chicken dries out easily!
- Use a cast iron skillet. I always use my trusty cast iron skillet for this chicken bites recipe (this is the one I use). You can use a different pan, but keep in mind, nonstick cookware doesn’t retain heat as well. I find it usually needs a bit more time, and does best with medium-high heat the whole way through, until right before adding the butter.
- Cut the butter into pieces. I do it ahead of time before I start cooking. This way, it melts fast and doesn’t keep cooking the chicken longer than needed. You want that butter melting quickly because by that point, the chicken only needs a minute or two to finish up.
- Add the butter when the chicken reaches 150-155 degrees F. This is the perfect timing to get you juicy chicken, and it will reach 165 degrees F after cooking in butter. With my cast iron pan, sometimes I have to reduce the heat if they are golden but not yet to the right temp to add the butter. And this is also why I always check with my meat thermometer — it’s the stress-free way to get perfect results.
- Don’t leave the chicken in the pan after cooking. Otherwise, it will overcook from the residual heat. I really had to rush for these pictures to prevent this!
Flavor Variations
Although I love garlic butter, sometimes I want to change it up — and so can you! Here are some other flavors for your chicken bites:
- Cajun – Craving spicy? Sprinkle some of my Cajun seasoning mix or a dash of cayenne pepper into the original recipe.
- Lemon Herb – For a zesty pop, add a teaspoon of lemon zest with the other seasonings, and throw in 2 tablespoons of fresh thyme (or any herbs you want) together with the butter. I love dunking this version in tzatziki sauce!
- Garlic Parmesan – After cooking, toss the chicken bites in grated parmesan cheese. It sticks right to the garlic butter sauce!
- Honey Garlic – Skip the seasonings, and just marinate the chicken in the same honey garlic sauce I use for my air fryer salmon bites, or the one from my honey garlic chicken. You can tell I love garlic, right?
- Teriyaki – Same as the version above, but use my homemade teriyaki sauce instead.
- BBQ – I reduce the amount of butter by half for this version. Otherwise, just make my chicken bites recipe as usual, then toss in your favorite BBQ sauce.
- Buffalo – You can make this the same way as the BBQ version above, except with an extra fiery kick. Simply coat the cooked chicken in buffalo sauce and melted butter (I use the same ratio as my buffalo wings).
- Chimichurri – Just drizzle my chimichurri sauce on top (a la my sirloin tips), or marinate the chicken in the sauce instead.
Storage Instructions
- Store: Leftover chicken bites can be stored in an airtight container in the refrigerator for up to 3-4 days. They do dry out a bit, but you can revive them.
- Meal prep: I sometimes make these as part of my chicken meal prep for quick lunches throughout the week. Of course, you can also just dice the chicken ahead.
- Reheat: My favorite method is to air fry for 2 minutes and then toss with a bit of extra butter. You can also toss them in a skillet, or use your oven at 350 degrees F. I don’t love microwaving these, because they get dry easily.
- Freeze: Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer to a zip lock bag, and freeze for up to 3 months.
Leftover Ideas:
Since the garlic butter flavor is so versatile, you can repurpose these chicken bites for any recipe that needs cooked chicken. I’ve made my grilled chicken salad with them (to avoid the grilling part), tossed them in my chicken bacon ranch casserole, and added them to stir fry vegetables.
Serving Ideas
You can serve these chicken bites as a simple appetizer with toothpicks, but here are some ways I serve them as a main course:
- Veggies – These go with everything, but since they are so quick, I recommend vegetables that cook fast, too. Pop some prosciutto wrapped asparagus or green beans in your oven to roast while you cook the chicken bites on the stovetop, or whip up my fried brussels sprouts in the same pan right after.
- Potatoes – Who doesn’t love chicken and roasted potatoes? You can also serve these with my roasted rutabaga or mashed cauliflower for lighter options.
- Rice – Yes, you could just serve it on the side, but why? Make a bowl instead with your favorite rice (I prefer cauliflower rice) and sauteed broccoli, then drizzle extra juices from the pan on top. Major upgrade.
- Salad – Any of my salad recipes make for a fresh side. I recently served these chicken bites my asparagus salad and it was perfect. For something sweeter, try my mandarin orange salad.
More Skillet Chicken Recipes
I’ve got plenty of other easy stovetop chicken recipes! Here are a few of my favorites:
My Tools For This Recipe
- Cast Iron Skillet – It’s the perfect size for this recipe, retains heat well, and it’s so pretty. I have it in a few different colors!
- Meat Thermometer – This one is foldable for easy storing, but what I love about it the most is that it only takes 2-3 seconds to get an accurate read, so I never overcook my proteins.
Chicken Bites (With Garlic Butter)
By
Make this easy chicken bites recipe in 15 minutes! They are so juicy, golden, and coated in garlic butter with a generous sprinkle of spices.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Pat the chicken dry with paper towels.
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In a large bowl, season the chicken pieces with Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat.
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Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Reduce heat to medium and add the chicken pieces in a single layer. Cook chicken bites for 5-8 minutes total, flipping to different sides every 2-3 minutes, until golden brown on all sides, but not yet fully cooked. (Internal temperature should be about 150-155 degrees F (66-68 degrees C) at this point.)
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Reduce heat to low. Add the butter pieces to the pan and mix to coat the chicken. Cook for 1-3 minutes, until the chicken is cooked through. It should reach an internal temperature of 165 degrees F (74 degrees C). Garnish with fresh parsley if desired.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/4 pound chicken bites, or 1/4 of entire recipe
Nutrition info does not include the optional parsley.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Bites
32 Comments
Polly
0They turned out juicy, golden just the way we like them. The Garlic butter coating was so good. Quick and easy preparation too!
Jane
0Made this last weekend with rice (we’re rice eaters here in the Philippines) and paired it with roasted potatoes! used avocado oil and the whole fam loved it! its not dry, very tasty.
Marie
0Used boneless skinless chicken thighs instead of breasts and I loved how juicy and tender the chicken turned out. I also tossed in some fresh parsley at the end for a pop of color and freshness.