Description
These Garlic Butter Chicken Bites are bursting with flavor! Tender chicken pieces are pan-fried or air-fried to golden perfection, then coated in a rich and savory garlic butter sauce with a hint of lemon. Ready in under 30 minutes, this dish is perfect for a quick and delicious weeknight meal.
Ingredients
Units
Scale
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon granulated garlic
- 1 pound boneless, skinless chicken breast, cut into 1 to 1 1/2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon grated garlic (from about 6 garlic cloves)
- 1/4 cup dry white wine
- 4 tablespoons unsalted butter, cubed
- 1/2 tablespoon fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
Stovetop Method:
- Coat Chicken: In a medium bowl, whisk together flour, salt, Italian seasoning, and granulated garlic. Add chicken and toss to coat.
- Cook Chicken: Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken pieces in an even layer and cook until browned on both sides and cooked through (about 4 minutes per side). Transfer chicken to a plate and wipe the skillet clean.
- Make Sauce: Reduce heat to medium. Add garlic to the skillet and cook until fragrant. Pour in white wine and cook until mostly evaporated. Add butter and lemon juice, and cook until butter is melted.
- Combine and Serve: Return chicken to the skillet and toss in the butter sauce. Transfer to a serving platter and garnish with parsley.
Air Fryer Method:
- Preheat and Prep: Preheat air fryer to 400°F (200°C) for 5 minutes. Lightly coat the basket with cooking spray.
- Cook Chicken: Arrange chicken pieces in a single layer in the air fryer basket and lightly spray with cooking spray. Cook for about 14 minutes, flipping halfway through, until golden brown and cooked through.
- Make Sauce (on Stovetop): Follow steps 3 and 4 from the Stovetop Method above to make the garlic butter sauce and coat the chicken.
Notes
- You can use chicken thighs instead of chicken breasts, but adjust cooking time accordingly.
- If you don’t have dry white wine, you can substitute with chicken broth or water.
- For a richer flavor, use unsalted butter and add a pinch of salt to the sauce.
Nutrition
- Serving Size: 4 oz chicken
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg