My sister called me last week asking for “that chicken recipe that tastes like restaurant food but takes no time.” She meant these garlic parmesan chicken bites. I’ve made them at least twenty times this year, and honestly, they never get old. The outside gets this beautiful golden crust while the inside stays juicy, and that garlic-parmesan coating? Absolutely worth every bite.
What makes this recipe special is how simple it is. You probably have most ingredients already. No fancy techniques, no complicated steps – just tender chicken pieces that cook in under 20 minutes. They’re perfect for busy weeknights when you want something that feels indulgent without the effort. The flavor is rich and savory with that irresistible garlic-butter combo, and the parmesan adds a nutty, salty finish that makes them incredibly addictive.
These bites work beautifully as a main dish alongside pasta or rice, but they’re also fantastic as an appetizer. I’ve served them at game nights, and they disappear faster than anything else on the table. Kids love them too – mine ask for these more than chicken nuggets now.
Why You’ll Love This Recipe
This is one of those recipes that feels fancy but requires minimal skill. The chicken cooks quickly because it’s cut into small pieces, and the coating ingredients create this beautiful crust without any deep frying. You get crispy edges, juicy centers, and bold flavor in every bite.
The recipe is also incredibly flexible. You can adjust the garlic level, add heat with red pepper flakes, or toss the cooked bites with pasta for a complete meal. I’ve even meal-prepped these on Sundays and reheated them throughout the week – they hold up surprisingly well.
Time-wise, you’re looking at about 20-25 minutes total, which makes this ideal for those nights when takeout seems like the only option. But trust me, this tastes way better than anything you’d order in, and you’ll feel good about what’s on your plate.
Ingredients You’ll Need
For the Chicken:
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup (60g) all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Garlic Parmesan Coating:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup (50g) freshly grated parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
Substitutes:
- Chicken thighs work great if you prefer darker meat – just keep cooking time the same.
- Gluten-free flour or almond flour can replace all-purpose flour for a low-carb version.
- Pre-minced garlic works in a pinch (use 1.5 tsp), but fresh tastes better.
- Dried parsley (1 tbsp) can substitute fresh, though fresh adds brightness.
Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Difficulty Level: Easy
Equipment Needed: Large skillet, mixing bowl, tongs, sharp knife, cutting board
Preparing the Chicken
- Pat the chicken pieces completely dry with paper towels – this helps them get crispy.
- Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl.
- Add chicken cubes to the flour mixture and toss until evenly coated on all sides.
- Shake off excess flour from each piece.
Cooking the Chicken Bites
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until butter melts and starts to foam.
- Add chicken pieces in a single layer, making sure they don’t overlap – work in batches if needed.
- Cook undisturbed for 3-4 minutes until golden brown on the bottom.
- Flip each piece using tongs and cook another 3-4 minutes until the second side is golden and chicken reaches 165°F internal temperature.
- Transfer cooked chicken to a clean plate and set aside.
Making the Garlic Parmesan Coating
- Reduce heat to medium-low and add remaining 3 tbsp butter to the same skillet.
- Add minced garlic and cook for 30-45 seconds, stirring constantly until fragrant but not browned.
- Return chicken bites to the skillet and toss to coat in garlic butter.
- Sprinkle parmesan cheese over the chicken and toss continuously for 1-2 minutes until cheese melts and coats the pieces.
- Remove from heat and add chopped parsley and red pepper flakes if using.
- Toss one final time to distribute herbs evenly.
Serving Suggestions
These bites are incredibly versatile. I love serving them over creamy garlic parmesan pasta – the combination is absolutely divine. The chicken works beautifully with simple sides too, like steamed broccoli or a crisp Caesar salad.
For something lighter, try them with cauliflower rice or zucchini noodles. The rich garlic-butter coating pairs well with fresh, simple vegetables. Sometimes I’ll make a quick veggie fried rice on the side and call it dinner.
As an appetizer, serve them with toothpicks and a side of ranch or blue cheese dressing for dipping. They’re perfect finger food for parties or casual gatherings. I’ve also packed these in lunch boxes with some raw veggies and hummus – they taste great at room temperature too.
Tips for Perfect Chicken Bites Every Time
The key to crispy chicken is removing excess moisture before coating. I can’t stress this enough – dry chicken equals crispy results. Take an extra minute to pat those pieces thoroughly with paper towels.
Don’t overcrowd your skillet. When chicken pieces touch, they steam instead of sear, and you lose that golden crust. If your skillet isn’t large enough, cook in two batches. It’s worth the extra few minutes.
Watch your garlic carefully. It goes from fragrant to burnt in seconds, and burnt garlic tastes bitter. Keep the heat at medium-low when you add it, and stir constantly. If you’re nervous about burning it, you can add the garlic off-heat, then return the pan to the burner.
Use freshly grated parmesan if possible. The pre-shredded stuff doesn’t melt as smoothly and often contains anti-caking agents that affect texture. A box grater or microplane works perfectly – it takes two minutes and makes a noticeable difference in how creamy the coating becomes.
For meal prep, cook the chicken completely but hold off on the garlic-parmesan coating. Store the plain cooked chicken in the fridge, then make fresh coating when you’re ready to eat. This keeps the coating fresh and prevents the chicken from getting soggy.
Variations to Try
Garlic Butter Chicken Bites with Parmesan Pasta: Cook your favorite pasta (I love fettuccine or penne), then toss it in the same skillet after making the chicken bites. Add a splash of pasta water and extra parmesan to create a creamy sauce that coats everything. It’s a complete weeknight dinner in one pan.
Garlic Butter Chicken Bites with Creamy Parmesan Pasta: Take the above version further by stirring in 1/2 cup heavy cream after adding the pasta. Let it simmer for 2-3 minutes until slightly thickened, then toss with the chicken. This version is richer and feels like something you’d order at an Italian restaurant.
Creamy Garlic Parmesan Chicken Bites: After coating the chicken in garlic butter and cheese, add 1/4 cup heavy cream directly to the skillet. Stir until it forms a creamy sauce that clings to each piece. Serve this version over rice or mashed potatoes to soak up all that sauce.
Spicy Version: Double the red pepper flakes and add 1/4 tsp cayenne pepper to the flour mixture. The heat balances beautifully with the rich butter and cheese.
Lemon Garlic Version: Add the zest of one lemon with the parsley at the end, and squeeze fresh lemon juice over the finished dish. The brightness cuts through the richness perfectly.
Herb-Crusted Version: Mix 1 tsp dried Italian seasoning into the flour mixture, and add fresh basil along with the parsley at the end.
Storage and Reheating
Store leftover chicken bites in an airtight container in the refrigerator for up to 3 days. They’ll lose some crispness, but the flavor stays delicious.
For reheating, I get the best results in the oven. Spread the bites on a baking sheet and warm at 375°F for 8-10 minutes. They’ll crisp up nicely without drying out. You can also use an air fryer at 350°F for 5-6 minutes – this method actually restores a lot of the original crispiness.
Microwave reheating works if you’re in a rush, but the chicken won’t be crispy. Use 50% power in 30-second intervals to prevent overcooking.
These bites freeze reasonably well too. Freeze the cooked chicken without the garlic-parmesan coating for up to 2 months. Thaw in the fridge overnight, then reheat and make fresh coating. The coating doesn’t freeze well – it gets watery and loses its texture.
Common Questions
Can I use frozen chicken? Yes, but thaw it completely first and pat it very dry. Frozen chicken releases more moisture during cooking, which affects crispiness.
What if I don’t have a meat thermometer? Cut into the thickest piece – it should be opaque white throughout with no pink areas. The juices should run clear.
Can I make these ahead for a party? Cook the chicken up to 2 hours ahead, keep it warm in a 200°F oven, then add the garlic-parmesan coating right before serving.
Why are my chicken bites dry? Probably overcooked. Chicken breasts cook quickly when cut small – stick to the timing and check temperature at 10 minutes.
Can I use chicken tenders instead? Absolutely. Cut them into 1-inch pieces and follow the same method. Cooking time stays the same.
Why This Recipe Works
The flour coating creates a barrier that keeps the chicken juicy while developing that crispy exterior we’re after. The combination of spices in the flour adds flavor from the inside out, not just on the surface.
Cooking in butter and oil together gives you the best of both – butter for flavor and oil to prevent burning at higher temperatures. This combo lets you get a good sear without the butter browning too quickly.
Adding the garlic after the chicken cooks is intentional. Raw garlic would burn during the initial high-heat cooking and turn bitter. By adding it at the end, you get pure garlic flavor without any bitterness.
The parmesan melts into the butter and creates this coating that clings to every piece. It’s not heavy or gloppy – just a thin layer of cheesy, garlicky goodness that makes each bite irresistible.
More Easy Chicken Recipes You’ll Love
If you enjoyed these garlic parmesan chicken bites, you’ll want to try my air fryer chicken parmesan – it’s another quick dinner with incredible flavor. The pan-fried lemon chicken thighs are also fantastic when you want something bright and zesty.
For more quick and easy meals, check out my 20-minute chicken stir fry or the Tuscan chicken skillet – both are reader favorites that deliver big flavor without much effort. And if you’re loving the garlic-butter combination, my garlic butter steak bites use the same technique with beef.
These chicken bites have become one of my most-requested recipes, and I hope they become a regular in your dinner rotation too. There’s something satisfying about a recipe that’s this simple but tastes this good. The crispy edges, tender chicken, and that addictive garlic-parmesan coating – it just works. Give it a try tonight and see why my family asks for these at least twice a month.
