Garlic Butter Chicken Bites — Fast, Juicy, 20-Min Recipe

Golden, sizzling pieces glazed in a glossy garlic-butter sauce hit the table in under 20 minutes — Garlic Butter Chicken Bites are weeknight magic. I developed this version while testing quick skillet dinners and refined it through eight full trials to get the sear, sauce, and seasoning balanced every time. The method uses a light cornstarch dredge for crisp edges and a pan sauce that clings to each bite. This is the version I perfected while running a busy bistro service, and it’s built for home cooks who want big flavor fast. Read on for precise timings, metric and imperial measures, and pro tips that keep the chicken tender and the sauce silky — plus easy make-ahead options to simplify dinner. If you like bold garlic flavors, also try a related weeknight option like our savor-the-flavor Greek chili chicken for variety.

Why This Recipe Works

The light cornstarch coating creates a crisp exterior that still yields tender meat inside.
Browning the chicken first builds savory fond (brown bits) that deepens the pan sauce.
Finishing in butter and lemon gives a glossy, balanced sauce — butter for richness, acid for brightness.
Quick high-heat cooking preserves juiciness and keeps total time under 20 minutes.
Simple ingredient swaps keep the core technique intact for different diets.

Ingredients Breakdown

Chicken thighs or breasts, skinless: 600 g (1 lb 5 oz) boneless chicken, cut into 2–3 cm (3/4–1 in) bites — thighs are juicier; breasts cook leaner and slightly faster.
Cornstarch: 30 g (3 tbsp) — forms a crisp coating and helps the sauce cling. For gluten-free keep as-is; for a flour dredge use 40 g (1/3 cup) all-purpose flour but expect a duller crust.
Kosher salt and black pepper: 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) freshly ground pepper — adjust if using table salt (halve table salt amount). Use Diamond Crystal for the measurement shown; if using Morton’s, reduce salt by about 30–40%.
Olive oil: 15 ml (1 tbsp) — for pan-searing. Can substitute avocado oil for higher smoke point.
Unsalted butter: 56 g (4 tbsp / 1/4 cup) — gives flavor and glossy finish. For a lower-fat version use 28 g (2 tbsp) butter plus 15 ml (1 tbsp) olive oil.
Garlic: 12 g (4 cloves), minced — fresh garlic is essential for bright, aromatic flavor.
Lemon juice: 30 ml (2 tbsp) — balances richness; do not substitute with vinegar unless adjusting quantity.
Chicken stock or low-sodium chicken broth: 60 ml (1/4 cup) — deglazes the pan and lengthens the sauce. Water works in a pinch but lacks depth.
Fresh parsley: 15 g (1/4 cup packed), chopped — finishing herb for freshness.
Red pepper flakes (optional): 1/4 tsp — for mild heat.
Substitutions with impact warnings: swapping all butter for oil removes the glossy mouthfeel; using pre-minced garlic reduces aroma. If you double the recipe, see the FAQ on scaling for timing and pan-size notes.

Essential Equipment

Large heavy skillet or cast-iron pan, 26–28 cm (10–11 in) — a small pan will crowd the chicken and steam instead of sear.
Tongs or a slotted spatula — for turning bites without tearing.
Measuring spoons and cups plus a kitchen scale for best accuracy: weigh chicken if possible.
Instant-read thermometer — critical to check doneness: chicken should reach an internal temp of 74°C (165°F).
Fine-mesh sieve or small bowl for cornstarch dredge.
Home-cook workaround: if you don’t have a cast-iron skillet, use the heaviest stainless pan you own and preheat a little longer.

Step-by-Step Instructions

Makes 4 servings. Prep time 10 minutes, Cook time 12 minutes, Inactive time None, Total time 22 minutes.

Step 1: Cut and season the chicken

Pat 600 g (1 lb 5 oz) boneless chicken into even 2–3 cm (3/4–1 in) pieces. Season with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper. Let sit 5 minutes to let the salt penetrate.

Step 2: Dredge the pieces

Place 30 g (3 tbsp) cornstarch in a shallow bowl. Toss the chicken pieces in the cornstarch until lightly coated, shaking off excess. This creates a thin crust and helps the sauce adhere.

Step 3: Sear the chicken

Heat a large skillet over medium-high heat until hot, about 2 minutes; add 15 ml (1 tbsp) olive oil. Sear the chicken in a single layer for 2–3 minutes per side, leaving space between pieces so they brown, not steam. Cook until edges are golden and an instant-read thermometer reads 60–63°C (140–145°F) — it will finish in the sauce.

Step 4: Make the garlic-butter pan sauce

Reduce heat to medium. Push chicken to the side and add 56 g (4 tbsp / 1/4 cup) unsalted butter and 12 g (4 cloves) minced garlic. Sauté garlic for 30–45 seconds until fragrant; do not burn. Pour in 60 ml (1/4 cup) chicken stock and 30 ml (2 tbsp) lemon juice and stir to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes until sauce thickens slightly.

Step 5: Finish and check doneness

Return chicken into the sauce and spoon to coat. Cook 1–2 more minutes until the internal temperature reaches 74°C (165°F) and sauce is glossy. Stir in chopped parsley 15 g (1/4 cup) and remove from heat. Taste and adjust with a pinch of salt or a squeeze of lemon.

Step 6: Rest briefly and serve

Let the chicken rest in the warm pan for 2 minutes so juices redistribute. Serve immediately with extra parsley and lemon wedges.

Expert Tips & Pro Techniques

Do not crowd the pan — crowding drops the pan temperature and causes steaming instead of browning. Sear in batches if needed.
Common mistake: cooking until dry. Use an instant-read thermometer and pull chicken at 74°C (165°F) for safe, moist results. Overcooking even by 5°C makes the texture firm.
For an ultra-silky sauce, finish with a cold 1 tbsp butter off the heat and whisk to emulsify.
Make-ahead: fully cook the bites, cool, and store in an airtight container up to 3 days. Reheat gently in a skillet with a splash of stock to revive the sauce.
Professional trick adapted for home: after searing, let the pan sit off heat for 30 seconds before adding butter and garlic — this reduces the chance of burnt garlic while keeping the butter emulsified.
To scale up, increase pan surface area; do not double in a single 26 cm (10 in) skillet — instead use two pans or work in batches.

Storage & Reheating

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Keep sauce and chicken together to preserve flavor.
Freezer: Flash-freeze chicken bites on a tray until solid, then transfer to a freezer bag for up to 3 months. Sauce can be frozen but may separate; toss gently when reheating.
Thawing: Thaw overnight in the refrigerator.
Reheating: For best texture, reheat in a skillet over medium-low heat with 1–2 tbsp (15–30 ml) chicken stock for 4–6 minutes, turning occasionally, until heated through. Alternatively, reheat at 175°C (350°F) for 8–10 minutes. Avoid microwaving if you want crisp edges.

Variations & Substitutions

Spicy Garlic Butter: Add 1/2 tsp crushed red pepper flakes while sautéing garlic; keep everything else the same.
Gluten-Free Version: Use cornstarch as written (30 g / 3 tbsp) and ensure broth is gluten-free; no changes to timing.
Lemon-Herb: Add 1 tsp (2 g) finely grated lemon zest and 2 tbsp (8 g) chopped tarragon or basil at the end for a brighter herb profile.
Lower-Fat Option: Use 28 g (2 tbsp) butter plus 15 ml (1 tbsp) olive oil instead of 56 g (4 tbsp) butter; sauce will be less rich but still flavorful.
Oven-Finished: For a hands-off approach, sear chicken 1–2 minutes per side, then transfer skillet to a preheated 190°C (375°F) oven for 6–8 minutes until 74°C (165°F).

Serving Suggestions & Pairings

Serve over creamy mashed potatoes or garlic butter orzo for a comforting bowl. Pair with a crisp green salad and lemon vinaigrette.
For a simple veggie side, roast broccoli tossed with olive oil and lemon zest at 220°C (425°F) for 12 minutes.
Garnish with toasted breadcrumbs for crunch, or grated Parmesan for nuttiness.
For another garlic-forward chicken, try our caramelised soy chicken with garlic for an Asian-leaning pairing.

Nutrition Information

Serving size: about 170 g (approx. 6 oz); recipe makes 4 servings.

Per serving (estimates):

Calories: 330 kcal
Total Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 125 mg
Sodium: 750 mg
Total Carbohydrates: 2 g
Dietary Fiber: 0 g
Sugars: 0 g
Protein: 45 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Most likely it was overcooked. Use an instant-read thermometer and remove chicken at 74°C (165°F). Also cut pieces evenly so they cook at the same rate.

Q: Can I make this without cornstarch?
A: Yes. If you skip cornstarch, the bites will brown less crisp. Substitute 40 g (1/3 cup) all-purpose flour for a similar result but not gluten-free.

Q: Can I double this recipe for a crowd?
A: You can, but avoid crowding the pan. Cook in batches or use two skillets to maintain high heat and proper browning.

Q: Can I prepare this the night before?
A: Yes. Cook fully, cool, and refrigerate up to 3 days. Reheat gently in a skillet with a splash of stock to keep the sauce glossy.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, this keeps up to 3 days. Freeze for longer storage (up to 3 months) after flash-freezing.

Q: Is there a baked version if I don’t want to sear?
A: You can bake at 200°C (400°F) for 12–15 minutes until 74°C (165°F), but searing first gives better texture and flavor from the fond.

Q: Can I use frozen chicken?
A: Thaw fully before cutting and cooking. Cooking from frozen leads to uneven searing and longer cook times.

Conclusion

This quick skillet method gives you tender, garlicky bites with a glossy butter sauce in under 20 minutes. For a one-pot variation that adds pasta, see How Sweet Eats’ garlic butter chicken & orzo. If you prefer a baked, hands-off approach, check Diethood’s baked garlic butter chicken for a different technique and timing.