Golden, buttery, and smelling absolutely unreal, these garlic parmesan chicken bites come together with juicy chicken, fresh garlic, parsley, and melty parmesan bliss. They’re crispy on the edges, tender inside, and swoon-worthy straight from the skillet.
Warning: they may never make it to the table. I basically hovered over the stove with a fork, saying I was “taste testing.” We all know that’s a fib.
These garlicky, cheesy nuggets of joy are my kind of magic: no breading, no oven, just a skillet and a few pantry staples joining forces to taste like a fancy weeknight reward. The garlic isn’t shy here (in the best way), and the parmesan clings to every golden-brown bite in a buttery, salty hug. They’re excellent served with almost anything—piled on pasta, nestled next to a salad, snuck cold from the fridge (not that I’ve done that).
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Garlic Parmesan Chicken Bites Recipe
These are one of those “accidentally fancy” recipes, where you look like you tried hard… but didn’t. I love that kind of energy.
- Ridiculously simple to make: You just sizzle, stir, melt, and sprinkle. No dredging, no deep frying, no drama.
- Fast enough for a weeknight: From chicken-chopping to mouth-popping in under 30 minutes.
- Butter + garlic + cheese = no explanation needed: The smell alone is enough to summon hungry people from other rooms.
- Totally dinner-flexible: Toss them into a grain bowl, stuff them in wraps, or pile them next to rice. Options!
- Kid-friendly and adult-approved: Soft textures, bold (but not spicy) flavor, and zero mystery ingredients.
- Leftovers are a snack gift from the universe: Cold or warm, they still taste like victory.
Ingredient Notes
Not many ingredients here, but each one matters. A few tweaks can totally transform the vibe too.
- Chicken thighs or breasts: Thighs stay juicier, especially in a skillet, but breasts work beautifully if that’s what you have. Just don’t overcook them.
- Garlic powder: This flavors the chicken before it even hits the pan. It’s like a dry spice rub’s lazier cousin.
- Salt and pepper: Classic, predictable, but without them you’d taste nothing. Don’t skimp.
- Unsalted butter: It brings rich flavor without making things too salty (that’s parmesan’s job).
- Fresh garlic: Adds real fragrance and that “wait, what’s that amazing smell?” moment when it hits the hot butter.
- Parmesan cheese: Grate it fresh if you can. The pre-grated stuff doesn’t melt the same and usually has added starch.
- Fresh parsley: A little green for freshness and pop—it’s optional, but nice for presentation and just a teensy brightness.
How To Make This Garlic Parmesan Chicken Bites Recipe
Okay, ready? Grab a big ol’ skillet and a spatula. This recipe moves fast, but it doesn’t ask for perfection—just attention and maybe some good music in the background.
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Season the chicken: Toss your chicken pieces with garlic powder, salt, and black pepper in a big bowl. Get in there with your hands or a spoon, but make sure it’s all coated evenly. This step smells like the start of something very, very good.
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Cook the first batch of chicken: Melt 2 tablespoons of butter in a large skillet over medium heat. Lay in half the chicken pieces in a single layer (important for browning). Let them sit there for 4 minutes. Don’t mess with them. They’re crisping up! Then flip, cook 2 more minutes until they’re golden and cooked through, and move them to a plate.
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Cook the rest: Add another tablespoon of butter, then repeat the process with the rest of the chicken. If you cram the pan, the sear won’t happen and we want that sear.
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Sauté the garlic: Turn the heat to low. Add your last tablespoon of butter (yes, it’s worth it), and stir in the minced garlic. Let it sizzle gently for a minute until fragrant, but not browned. Keep your nose tuned in—it should smell rich, mellow, and almost nutty.
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Bring it all together: Return the cooked chicken and any juices to the pan. Toss everything through the garlic butter like you’re coating nuggets of gold. Take it off the heat.
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Add parmesan and finish: Immediately shower it with grated parmesan and stir while it melts and clings to every piece. Finish with fresh parsley and maybe another pinch of cheese if you’re feeling extra.
Storage Options
These little delights actually store pretty well, which kind of surprised me the first time. You’d think all that butter and cheese would make things weird, but nope!
Pop any leftover garlic parmesan chicken bites into an airtight container and refrigerate them for up to 4 days. Just reheat them gently in a skillet over medium-low, with a tiny pat of butter or a splash of water if they seem dry. They crisp up a bit when reheated, which is honestly a bonus.
Freezer? Yep, you can. Let the chicken bites cool completely, then freeze them on a lined tray until solid. Once frozen, toss them into a zippered bag or container, and they’ll stay good for about 2 months. Reheat right in the skillet from frozen or thaw overnight for best results. They do best re-crisped in a pan rather than microwaved.
Variations and Substitutions
This dish plays well with tweaks. A few easy swaps and flavor twists can put a whole new spin on it.
- Use lemon zest instead of parsley: Add a bit of brightness by skipping parsley and finishing with fresh lemon zest instead. It’s subtle but refreshing.
- Try shredded Asiago or Romano: Not a Parmesan loyalist? Other hard cheeses work, just make sure they’re finely grated and salty-savory.
- Add chili flakes or hot paprika: If you want a gentle kick, a sprinkle of chili flakes in the garlic butter stage does wonders.
- Sub olive oil for some of the butter: Want it a hair lighter? Use half olive oil, half butter. It’ll still be rich but less creamy.
- Go herb-crazy: Toss in chopped thyme, oregano, or even a little rosemary with the garlic. It adds a rustic, woodsy vibe.
- Make it saucy: Stir in a splash of cream or chicken broth just before adding the cheese for a slightly creamy glaze.
What to Serve with Garlic Parmesan Chicken Bites
These are wonderfully open-minded when it comes to sidekicks. Whether you’re keeping it light or going full comfort, there’s room to play.
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For a cozy classic combo, pile the chicken bites over hot buttered noodles. I like linguine or orzo. Toss it all with a splash of pasta water and a few extra gratings of parmesan. Velvety perfection.
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A fresh green salad is a great anchor here. Something crisp with sharp vinaigrette to contrast the richness. Add shaved fennel or apples if you’re fancy; otherwise, romaine and vinaigrette totally win.
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Wanna go starchy without pasta? Rice is great. Jasmine rice or even seasoned cauliflower rice (I know, I know) catch all the buttery bits at the bottom of the plate.
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If you’re into handhelds, stuff these in slider buns with arugula and a swipe of aioli. Almost like buffalo sliders, just cheese-forward instead of spicy.
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For a veggie moment, roast up some broccoli or brussels sprouts while the chicken cooks. Toss ’em in any leftover garlic butter from the pan for an easy win.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely, chicken breasts work great in garlic parmesan chicken bites, just make sure not to overcook them. They dry out faster than thighs, so keep an eye especially in the second batch. And yes, slice them into even pieces so they cook at the same speed.
Can I make this ahead of time?
You sure can. The bites reheat well and stay flavorful thanks to all that garlicky butter and parmesan. Store them in the fridge, and when you’re ready to serve, pop them in a skillet over medium heat with a splash of water or butter to revive the sauciness. I wouldn’t recommend making them more than two days in advance for best texture.
Is it okay to freeze the cooked chicken bites?
Yes! Let them cool completely first, then freeze them in a single layer. Once frozen, add them to a freezer bag or container. They’ll keep for up to 2 months. For best results, reheat them in a skillet from frozen or thaw overnight and rewarm gently with a bit of butter or broth.
What can I substitute for parsley?
If parsley isn’t your thing (I get it, it tastes green), try chopped basil, chives, or even a sprinkle of green onion tops. Or skip the herbs altogether and zest a little lemon over the top—it really brightens everything up.
Garlic Parmesan Chicken Bites
Ingredients
- 1.5 lb (680 g) boneless skinless chicken thighs or breasts cut into 1-inch pieces
- 1 tsp garlic powder
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 4 tbsp (56 g) unsalted butter divided
- 4 cloves garlic minced
- 0.75 cup (75 g) Parmesan cheese finely grated, plus more for serving
- 2 tbsp (8 g) fresh parsley chopped, plus more for garnish
Equipment
- Large skillet
- Mixing bowl
- Spatula or tongs
- Grater (for parmesan)
Instructions
- In a large bowl, toss the chicken pieces with garlic powder, kosher salt, and black pepper until evenly coated.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add half the chicken in a single layer and let cook undisturbed for 4 minutes, until golden and crisp. Flip and cook another 2 minutes, until cooked through. Transfer to a plate.
- Add another 1 tablespoon butter to the skillet. Repeat with remaining chicken, cooking until golden and cooked through. Transfer to the plate once done.
- Reduce the heat to low and add the last tablespoon of butter to the skillet. Stir in the minced garlic and cook for about 1 minute, just until fragrant but not browned.
- Return all cooked chicken (and any juices) to the skillet. Toss to coat pieces in the garlic butter.
- Remove skillet from heat. Immediately add grated Parmesan and parsley, tossing until the cheese melts and clings to the chicken.
- Serve immediately, garnished with more parsley and extra parmesan if desired.
