You’ll love this recipe if you like these Garlic Butter Chicken Bites Creamy Spinach Chicken Bake recipes.
These chicken bites cook completely on the stovetop, so there’s no waiting for the oven to preheat. The flour coating does two things: it gives the chicken a nice golden crust and keeps the inside tender. Garlic butter quickly adds flavor without extra steps or ingredients. The Parmesan slightly melts into the chicken, helping the garlic butter stick to every piece.
You don’t have to plan anything complicated to pair with this chicken. It goes with simple things you probably already have, like pasta, rice, or steamed veggies.
And because it’s quick, easy, and reheats well, it’s perfect for meal prepping. Make a batch on Sunday to pack for lunches during the week, or quickly cook it on a busy night when you don’t have much time.
As an Amazon Associate, I earn from qualifying purchases.
💛 Why you’ll love this recipe
- Ready in 35 minutes total (perfect for busy nights).
- Uses simple pantry staples — no special ingredients required.
- Chicken is crispy on the outside, tender on the inside, with great flavor from the garlic butter and Parmesan.
- Easy to pair with sides your family likes.
- Leftovers reheat well for quick lunches.
➡️ Ingredients you’ll need
⏲ How to make this Parmesan garlic chicken bites recipe
👉 Easy ingredient swaps
- Chicken: Boneless, skinless chicken thighs work well.
- Flour: Use a gluten-free all-purpose blend or cornstarch for a lighter, crispier coat.
- Oil/Butter: Use avocado oil for the sear; swap butter with ghee if you prefer.
- Garlic: Fresh or jarred minced garlic both work.
- Parmesan: Grated or finely shredded; Pecorino Romano also works.
✨ Variations
- Lemon-Garlic: Add 1-2 teaspoons lemon zest with the Parmesan and finish with a squeeze of lemon.
- Herby: Stir in 1 teaspoon Italian seasoning with the flour or toss in chopped fresh basil at the end.
- Spicy: Add red pepper flakes to the garlic butter.
- Creamy: Splash in a few tablespoons of cream after the garlic step and simmer 1 minute before tossing in the chicken and Parmesan.
- Veggie Add-Ins: Toss in steamed broccoli or green beans when adding the Parmesan for a one-pan meal.
〰️ How to serve
- Pasta — Buttered noodles, spaghetti aglio e olio, or creamy Alfredo.
- Grains — Rice, orzo, quinoa, or mashed potatoes.
- Veggies — Caesar salad, roasted green beans, or a simple side salad.
- Meal prep — Pack with rice and roasted veggies for lunches.
💬 FAQs
Can I air fry the chicken bites?
Yes. Spray the coated chicken lightly with oil and cook at 390 degrees F for 8-12 minutes, shaking or tossing once, until cooked through. Toss the hot chicken with the garlic butter and Parmesan in a skillet or bowl.
Can I make this ahead?
You can cut and season the chicken up to 1 day ahead. For best texture, dredge and cook right before serving. Cooked bites also reheat well.
How do I store and reheat leftovers?
Cool, then refrigerate in an airtight container for 3-4 days. Reheat in a skillet over medium-low heat with a small splash of water or broth, or microwave in short bursts. Add a little extra Parmesan if you like.
Can I freeze this?
Yes. Freeze cooked chicken bites for up to 2 months. Thaw in the fridge and rewarm gently on the stove. Add a pat of butter and a sprinkle of Parmesan to freshen it up.
📚 More chicken recipes
🍽 Recipe
Email Recipe
Enter your email below and we’ll send you this recipe!
Parmesan Garlic Chicken Bites
Ingredients
- 1½ pounds chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
- 2 Tablespoons olive oil, plus more as needed
- 2 Tablespoons unsalted butter
- 5 garlic cloves, minced (or 5 teaspoons jarred minced garlic)
- ½ cup grated Parmesan cheese
Optional Garnish:
- 2 Tablespoons chopped fresh parsley
Instructions
- Cut and Season Chicken: Pat chicken breasts dry with paper towels and cut into 1-inch pieces. Transfer pieces to a large bowl, sprinkle with salt and pepper, then toss to evenly coat.
- Dredge Chicken in Flour: Place flour in a shallow dish or bowl. Coat chicken pieces individually by gently pressing each piece into the flour until all sides are evenly covered. Shake off excess flour and transfer each coated piece to a plate. (This ensures each chicken bite is evenly coated, providing a better crust and browning.)
- Heat Skillet: Heat olive oil in a large skillet over medium heat. Allow oil to get hot before adding chicken.
- Brown Chicken: Carefully add floured chicken pieces to the hot skillet in a single layer. This part can get messy, so be careful, and consider using a splatter guard if you have one. Cook for 3-4 minutes per side, until golden brown and cooked through. If the pan gets too dry or starts to smoke, lower the heat slightly or add another splash of oil. Work in batches if needed to prevent overcrowding, and add a little more oil to skillet as needed. Transfer cooked chicken to a clean plate.
- Cook Garlic: Reduce heat to medium-low. Add butter to the same skillet and allow it to melt. Add minced garlic and cook for 30 seconds, stirring constantly so it doesn’t burn. If garlic starts browning too quickly, briefly remove the skillet from heat to cool it down.
- Combine Chicken and Parmesan: Return the cooked chicken to the skillet. Stir to coat pieces in garlic butter. Sprinkle Parmesan cheese over the chicken and stir again until evenly coated and slightly melted. Cook an additional 1-2 minutes, stirring constantly, until everything is warmed through.
- Serve: Transfer chicken to a serving platter or bowl. Garnish with chopped parsley if using, then serve immediately.
Leave a Reply