Parmesan Garlic Chicken Bites

4.50 from 2 votes

Parmesan Garlic Chicken Bites

Bite-size pieces of chicken breast dredged in flour, browned in olive oil until golden, then tossed in garlic butter and Parmesan in the same skillet. A crisp, garlicky stovetop dinner that takes about 35 minutes and serves 6.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Keyword: parmesan garlic chicken bites

Servings:

Calories: 282kcal

Author: Sara Nelson

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 (165 degrees F in the center of the thickest piece). 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.

Video

Notes

Air Fryer Cooking Instructions: 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.

Making This In Advance: 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.

Refrigerator Storage and Reheating Instructions: 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.

Freezing Instructions: 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.

Nutrition