Ingredients
Equipment
Method
- Pat the chicken pieces completely dry with paper towels. This crucial step helps ensure a beautiful sear. Season generously on all sides with salt and freshly ground black pepper.Salt, freshly ground black pepper, 1.5 lbs boneless, skinless chicken thighs
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken pieces in a single layer. Do not overcrowd the pan; cook in batches if necessary. Sear the chicken for 2-3 minutes per side, until golden brown and forming a nice crust. The chicken will not be cooked through at this stage, and that’s perfectly fine. Remove the seared chicken from the skillet and set it aside on a plate.2 tablespoons olive oil, 1.5 lbs boneless, skinless chicken thighs
- Reduce the heat to medium. Add the unsalted butter to the same skillet. Once the butter has melted, add the minced garlic, dried Italian seasoning, and red pepper flakes (if using). Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned. Be careful not to burn the garlic, as this can impart a bitter flavor.4 tablespoons unsalted butter, 6-8 cloves garlic, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes
- Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet – these are packed with flavor! Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing it to thicken slightly.1/4 cup low-sodium chicken broth, 2 tablespoons fresh lemon juice
- Return the seared chicken pieces to the skillet. Toss to coat the chicken evenly in the luscious garlic butter sauce. Continue to cook for another 3-5 minutes, or until the chicken is completely cooked through and heated through. The internal temperature of the chicken should reach 165°F (74°C).1.5 lbs boneless, skinless chicken thighs
- Taste the sauce and adjust seasoning with additional salt and pepper if needed. Stir in the chopped fresh parsley just before serving. Serve the Garlic Butter Chicken Bites immediately as a delightful appetizer or a main course over pasta, rice, or with a side of crusty bread.Salt, freshly ground black pepper, 2 tablespoons chopped fresh parsley
Notes
Properly storing and reheating your Garlic Butter Chicken Bites will ensure they remain just as delicious as when they were first made.
Reheating on the Stovetop: The best way to reheat these bites is in a skillet over medium-low heat. Add a splash of chicken broth or a bit more butter if the sauce seems to have thickened too much. Gently toss the chicken until heated through and the sauce is glossy again. This method helps to retain the moisture and flavor.
Reheating in the Oven: You can also reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, covered with foil to prevent drying out.
Freezing: While best enjoyed fresh, you can freeze leftover Garlic Butter Chicken Bites. Ensure they are completely cooled. Place them in a freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or oven methods.
Reheating on the Stovetop: The best way to reheat these bites is in a skillet over medium-low heat. Add a splash of chicken broth or a bit more butter if the sauce seems to have thickened too much. Gently toss the chicken until heated through and the sauce is glossy again. This method helps to retain the moisture and flavor.
Reheating in the Oven: You can also reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, covered with foil to prevent drying out.
Freezing: While best enjoyed fresh, you can freeze leftover Garlic Butter Chicken Bites. Ensure they are completely cooled. Place them in a freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or oven methods.