There are nights when you have the time to slowly simmer a complex, multi-component dinner, and then there are regular Tuesday nights. For those busy evenings, you need something that goes from fridge to table in 20 minutes flat without tasting like an afterthought.
That is exactly where these Garlic Parmesan Chicken Bites come to the rescue.
These tender bite-sized pieces of chicken get a gorgeous golden sear in a hot skillet before being completely drenched in a rich, garlicky parmesan butter sauce. Because we are cutting the chicken into small pieces, they cook incredibly fast, meaning you aren’t standing over the stove for half an hour flipping thick chicken breasts.
Served next to some roasted vegetables, tossed over pasta, or just stabbed with toothpicks right out of the pan for a quick appetizer, this is a versatile family favorite that will instantly earn a permanent spot in your dinner rotation!
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Why You’ll Love This Recipe
- Lightning Fast: Prep takes 10 minutes, and cooking takes another 10. You can literally have dinner on the table in 20 minutes.
- The Secret Ingredient: We use a touch of Chicken Base (like Better Than Bouillon) directly on the meat. It adds an unbelievable depth of rich, savory flavor that regular salt just can’t achieve.
- One-Pan Wonder: Everything happens right in your skillet, which means less time doing dishes and more time relaxing after dinner.
Recipe Ingredients
- Chicken Breasts – 2 pounds of boneless, skinless chicken breasts, cut into bite-sized chunks.
- Olive Oil – For searing the chicken and helping those delicious spices stick.
- Chicken Base – This is a paste-style bouillon that adds tons of rich chicken flavor. (Any brand works, but Better Than Bouillon is a favorite!).
- Dry Seasonings – A savory blend of paprika, garlic powder, onion powder, black pepper, and dried thyme.
- Butter – 4 tablespoons of butter form the base of our incredible garlic parmesan sauce.
- Fresh Garlic – 4 cloves, minced. Fresh garlic is absolutely essential here for that pungent, aromatic punch.
- Red Pepper Flakes – Just 1 teaspoon to cut through the richness of the butter and add a gentle, warm heat.
- Parmesan Cheese – ¼ cup grated. Use freshly grated if possible so it melts beautifully into the sauce.
- Fresh Parsley – Finely chopped, for a pop of fresh, vibrant color at the very end.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Swap the Cut: If you prefer dark meat, boneless, skinless chicken thighs work beautifully in this recipe and are incredibly forgiving if you accidentally leave them in the pan a minute too long.
- Make it Milder: Cooking for kids who are sensitive to spice? Simply omit the red pepper flakes from the butter sauce!
- Add Lemon: Squeeze a wedge of fresh lemon juice over the skillet right before serving to brighten up the rich butter sauce.
This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!
Step by Step Instructions
Step 1: In a large skillet (cast iron works beautifully for getting a great sear!), add your cubed chicken, olive oil, chicken base, paprika, garlic powder, onion powder, black pepper, and dried thyme. Toss everything right in the pan until the chicken is evenly coated in the oil and spices.
Step 2: Turn the heat to medium-high. Cook the chicken for about 5 minutes, letting it sit undisturbed for a minute or two at a time so it develops a nice golden-brown sear on all sides.
Step 3: While the chicken cooks, melt your butter in the microwave and stir in the minced garlic and red pepper flakes. Pour this glorious garlic butter directly over the seared chicken bites in the skillet. Stir for 30-60 seconds, using your spoon to scrape up any flavorful brown bits stuck to the bottom of the pan!
Step 4: Remove from the heat (or turn to low) and stir in your grated parmesan cheese and chopped fresh parsley. Toss until every piece is coated in the cheese and herbs. Continue to cook for just 1-2 more minutes until the chicken is fully cooked through (165˚F internal temp). Serve warm and enjoy!
Expert Tips
- Don’t Overcrowd the Pan: If your skillet isn’t large enough to hold all the chicken in a single layer, cook it in two batches! Crowding the pan will cause the chicken to steam instead of sear, and you’ll miss out on that golden crust.
- Scrape the Fond: When you pour the butter in, make sure to scrape the bottom of the pan. Those little browned bits (called fond) are pure concentrated flavor!
FAQs
What is Chicken Base and do I really need it?
Chicken base is a concentrated paste (often sold in small glass jars near the broth) that tastes like heavily reduced chicken stock. While you can omit it in a pinch, it acts like an umami flavor bomb in this recipe. It is highly recommended!
Can I use pre-grated parmesan cheese from a shaker?
You can, but the sauce won’t be quite as smooth. Pre-grated cheeses contain anti-caking agents that prevent them from melting seamlessly into butter sauces. Freshly grated is always best!
Storage
- Refrigerating: Save leftovers in an airtight container and store them in the refrigerator for up to 3 days.
- Freezing: This garlic butter chicken bites recipe freezes remarkably well! Place cooked and cooled chicken bites in an airtight container or freezer bag and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in the microwave in 30-second increments, or cover with tin foil and place into a 350°F oven until warmed through.
📖 Recipe
Garlic Parmesan Chicken Bites
Equipment
- Large Skillet (Cast Iron Recommended)
- Small microwave-safe bowl
Ingredients
For the Chicken Bites:
- 2 lbs Chicken Breasts boneless, skinless, cut into bite-sized pieces
- 1 tablespoon Olive Oil
- 1 tablespoon Chicken Base like Better Than Bouillon
- 1 teaspoon Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Black Pepper
- ¼ teaspoon Dried Thyme
For the Garlic Parmesan Sauce:
- 4 tablespoon Butter
- 4 cloves Garlic minced
- 1 teaspoon Red Pepper Flakes
- ¼ cup Parmesan Cheese grated
- ¼ cup Fresh Parsley finely chopped
Instructions
- Melt the butter on the stovetop or in a small bowl in the microwave. Stir in the minced garlic and red pepper flakes. Set aside.
- In a large skillet, combine the cubed chicken with the olive oil, chicken base, paprika, garlic powder, onion powder, black pepper, and dried thyme. Stir to coat the chicken evenly.
- Cook the chicken over medium-high heat until seared and golden on all sides, about 5 minutes.
- Pour the prepared garlic butter over the chicken bites. Stir for 30-60 seconds, scraping the bottom of the pan to loosen any flavorful brown bits, ensuring the chicken is evenly coated.
- Stir in the grated parmesan and chopped parsley, tossing to coat. Continue to cook for another 1-2 minutes until the chicken is completely cooked through (reaching an internal temp of 165˚F). Serve warm!
Notes
- Sophia’s Top Tip: If you aren’t familiar with “chicken base,” it is a paste-style bouillon that adds tons of rich chicken flavor without adding liquid to the pan. The most common brand is Better Than Bouillon, but any brand will work perfectly to elevate this dish!
- Scaling: This recipe can easily be doubled if you are feeding a crowd, or halved for smaller portions. Just make sure to use an extra-large skillet or cook in batches if doubling!
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