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Garlic Lemon Butter Chicken Bites – Quick, Zesty, and Comforting

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons all-purpose flour (optional, for light crust)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, finely minced
  • Zest of 1 lemon
  • 2–3 tablespoons fresh lemon juice (about 1 lemon), to taste
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon chives or dill)
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken: Pat the chicken pieces dry with paper towels. Dry surfaces brown better. Add salt, pepper, paprika, and garlic powder. Toss to coat evenly.
  2. Optional light dredge: Sprinkle the flour over the chicken and toss again. This creates a thin crust that helps the sauce cling. Skip if you’re gluten-free or prefer a lighter finish.
  3. Heat the pan: Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When the butter foams and smells nutty, you’re ready to cook.
  4. Sear in batches: Add half the chicken in a single layer. Don’t crowd the pan. Cook 3–4 minutes until deeply golden on one side, flip, and cook 2–3 minutes more until just cooked through. Transfer to a plate. Repeat with the remaining chicken.
  5. Build the sauce: Reduce heat to medium-low. Add the remaining 2 tablespoons butter to the skillet. Stir in the minced garlic and cook 30–45 seconds until fragrant but not browned.
  6. Add lemon elements: Stir in the lemon zest, 2 tablespoons lemon juice, and the red pepper flakes if using. Scrape up any browned bits from the pan. Those bits are flavor gold.
  7. Return the chicken: Add the chicken back to the skillet and toss to coat. Warm through for 1–2 minutes. Taste and adjust with more lemon juice, salt, or pepper as needed.
  8. Finish: Stir in the parsley. Remove from heat. Serve with extra lemon wedges.