Garlic Parmesan Chicken Bites
Weeknight dinner recipes that earn a spot in my weekly rotation have a few things in common: a short ingredient list, a reliance on staple ingredients, and a quick cooking time. This recipe for garlic Parmesan chicken bites gets high marks across the board. These bite-size nuggets need just five ingredients (plus salt, pepper, and the option to add some extra spice), yet they pack in much more flavor than some other recipes with a mile-long ingredient list.
It’s rare that I don’t have some type of chicken, a few cloves of garlic, nutty Parmesan, and a few sprigs of parsley that have miraculously survived from last summer’s garden. That’s all you need to make a buttery, garlicky, cheesy pan full of chicken that’s perfect for serving with roasted broccoli or lemony tortellini.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination, cut into 1-inch pieces
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 cloves garlic, minced
- 1 ounce grated Parmesan cheese (about 1/4 cup freshly grated or 1/3 cup store-bought), plus more for serving
- 1 teaspoon finely chopped fresh parsley leaves (from 3 sprigs)
- Red pepper flakes, for serving (optional)
- Place 1 1/2 pounds chopped boneless chicken in a large bowl, add 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat.
- Melt 2 tablespoons of the unsalted butter in a large cast iron or stainless steel skillet over medium heat. Add half of the chicken in a single layer. Cook until golden-brown and the chicken easily releases from the bottom of the pan, about 4 minutes. Toss and cook until golden-brown on the second side and cooked through, about 2 minutes more.
- Transfer the chicken to a plate. Melt 1 tablespoon of the unsalted butter in the skillet and repeat cooking the remaining chicken. Transfer to the same plate.
- Reduce the heat to low. Add the remaining 1 tablespoon unsalted butter, 3 minced garlic cloves, chicken, and any accumulated juices on the plate to the skillet. Cook until the butter melts and the garlic is fragrant, about 1 minute. Remove the skillet from the heat, add 1 ounce grated Parmesan cheese, and toss to coat. Garnish with 1 teaspoon finely chopped fresh parsley, more Parmesan cheese, and red pepper flakes if desired.