These Chicken Bites are a quick and easy way to prepare flavorful and tender chicken. They’re perfect for a simple weeknight dinner or as a protein-packed addition to salads, bowls, or appetizers.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, making it ideal for busy schedules.
- Flavorful: The combination of smoked paprika, garlic, and butter creates a delicious taste.
- Versatile: Can be served with a variety of sides or incorporated into other dishes.
- Tender and Juicy: Searing the chicken in a cast-iron skillet ensures a tender and juicy result.
Ingredients
- Boneless, skinless chicken breasts: The main protein source, cut into bite-sized pieces.
- Avocado oil: Used for cooking, provides a neutral flavor and high smoke point.
- Smoked paprika: Adds a smoky and slightly sweet flavor.
- Salt and ground black pepper: Enhances the overall flavor.
- Garlic cloves: Grated, adds a pungent and aromatic flavor.
- Butter: Adds richness and flavor.
- Parsley: Finely chopped, for garnish and a fresh touch.
How to Make Chicken Bites
- Season the Chicken:
- In a medium bowl, combine the chicken, 1/2 tablespoon of avocado oil, smoked paprika, salt, and pepper.
- Stir well to coat each chicken piece with the spices.
- Sear the Chicken:
- Preheat a cast-iron skillet over medium heat and add 1 tablespoon of avocado oil.
- Add half of the chicken pieces in a single layer.
- Fry for 3-4 minutes without touching, then flip and cook for another 3-4 minutes.
- Transfer the cooked chicken to a plate and cover.
- Repeat with remaining chicken, leaving the cooked chicken in the pan. Add more oil if needed.
- Add Butter and Garlic:
- Return the previously cooked chicken bites to the skillet.
- Add the butter and grated garlic.
- Stir until the butter is melted and turn off the heat.
- Garnish and Serve:
- Garnish with chopped parsley.
- Serve immediately with rice, potatoes, or a salad.
Pro Tips for Making the Recipe
- Use a Cast-Iron Skillet: A cast-iron skillet retains heat and ensures even cooking.
- Don’t Overcrowd the Skillet: Cook the chicken in batches to ensure proper searing.
- Don’t Overcook: Overcooking can result in dry chicken.
- Adjust Seasoning: Adjust the amount of spices to your liking.
How to Serve
- With Rice or Potatoes: Serve as a main course with your favorite grains or starches.
- In Salads: Add to salads for a protein boost.
- In Bowls: Incorporate into grain bowls or Buddha bowls.
- As Appetizers: Serve as finger food with dipping sauces.
Make Ahead and Storage
- Storage: Refrigerate leftover chicken bites in an airtight container for up to 4 days.
- Reheating: Reheat quickly in a skillet with a bit of oil. You can also use the microwave or an air fryer at 380°F (193°C) for 2-3 minutes.
- Freezing: Freeze for up to 3 months in an airtight container. Thaw in the refrigerator overnight.
FAQs
- Can I use chicken thighs?
- Yes, chicken thighs can be used, but adjust cooking times as needed.
- Can I use a different oil?
- Yes, you can use other oils with a high smoke point, such as vegetable oil or grapeseed oil.
- Can I add other spices?
- Yes, feel free to experiment with other spices and herbs.
- Can I bake these chicken bites?
- Yes. You can bake them at 400 degrees fahrenheit for about 15-20 minutes.
Chicken Bites
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Pan-frying
Description
These Chicken Bites are tender, juicy, and packed with flavor. Seasoned with smoked paprika and garlic, they’re pan-fried to perfection and finished with a buttery parsley sauce. Perfect as an appetizer, a main course, or a protein boost to any meal.
Ingredients
Scale
- 3 large boneless, skinless chicken breasts, cut into 1.5-inch pieces
- 1 1/2 tablespoons avocado oil, divided
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large garlic cloves, grated
- 1 1/2 tablespoons butter
- 2 tablespoons parsley, finely chopped
Instructions
- Season Chicken: In a medium mixing bowl, add chicken, 1/2 tablespoon oil, smoked paprika, salt, and pepper. Stir well to coat each chicken piece.
- Sear Chicken (Part 1): Preheat a cast iron skillet on medium heat and add 1 tablespoon of oil. Add half of the chicken pieces in a single layer. Fry for 3-4 minutes without touching, then flip and cook for another 3-4 minutes.
- Sear Chicken (Part 2): Transfer cooked chicken to a plate and cover. Repeat with the remaining chicken, leaving it in the skillet. Add more oil if the pan is dry. You may need to cook for less time after flipping as the skillet will be hotter.
- Add Butter and Garlic: Return the previously cooked chicken bites to the skillet along with butter and garlic. Stir until butter is melted and turn off heat.
- Garnish and Serve: Garnish with parsley and serve immediately with rice, potatoes, or salad
Notes
- Store: Refrigerate in an airtight container for up to 4 days.
- Reheat: Reheat quickly in a skillet with a bit of oil. You can microwave them if short on time, but that generally dries out small chicken pieces. Air fryer at 380°F (193°C) for 2-3 minutes works great though.
- Freeze: Freeze for up to 3 months in an airtight container. Thaw in the fridge overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 281 kcal
- Sugar: 0.05 g
- Sodium: 344 mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0.2 g
- Carbohydrates: 1g
- Fiber: 0.2 g
- Protein: 36 g
- Cholesterol: 120 mg
