Garlic Parmesan Chicken Bites

Servings: 4
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: ~25–30 minutes

 Ingredients

• 1½ lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
• 1 tsp garlic powder
• ½ tsp paprika
• ¾ tsp salt
• ¼ tsp black pepper
• 3 tbsp butter
• 3–4 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes — optional
• 1 tsp olive oil, if needed

 Method

1. Pat the chicken dry and cut it into evenly sized pieces.
2. Season with garlic powder, paprika, Italian seasoning, salt and black pepper.
3. Heat a large skillet over medium-high heat. Add 1 tbsp butter and the chicken in a single layer.
4. Cook for about 4–5 minutes per side, turning until golden brown and fully cooked. Chicken should reach 165°F / 74°C internally.
5. Remove the chicken and reduce the heat to medium-low.
6. Add the remaining butter and minced garlic. Cook for about 30–60 seconds, just until fragrant.
7. Return the chicken to the skillet and toss well in the garlic butter.
8. Remove from heat and sprinkle in Parmesan cheese and parsley. Toss until creamy and well coated.
9. Add red pepper flakes if desired and serve immediately.

This skillet-style method is similar to established garlic-Parmesan chicken-bite recipes, which commonly finish the chicken off heat with Parmesan and parsley.

 Nutrition Info — Approx. per serving

For a butter-and-Parmesan version, expect roughly:

• Calories: 330–400 kcal
• Protein: 30–38 g
• Fat: 18–24 g
• Carbs: 2–5 g
• Fiber: <1 g
• Sugar: <1 g

Exact nutrition varies with the chicken cut, butter, and Parmesan amounts. Similar recipes report around 336 kcal and 35 g protein per serving.

 Nut / Allergy Info

• Tree nuts: None in the basic recipe.
• Peanuts: None.
• Dairy: Contains Parmesan and butter.
• Gluten: Naturally gluten-free if all packaged ingredients are certified gluten-free.
• Egg: None.
• Soy: Typically none, but check packaged Parmesan/butter labels if allergies are a concern.

 Q&A

Q: Can I use chicken breast?
A: Yes! Cut it into equal-sized pieces so it cooks evenly.

Q: Can I make it less spicy?
A: Absolutely. Simply leave out the red pepper flakes.

Q: What can I serve with it?
A: Try roasted vegetables, salad, rice, pasta, or steamed broccoli.

Q: How do I keep the chicken juicy?
A: Avoid overcrowding the pan and cook only until the chicken reaches 165°F/74°C.

Q: Can I make it ahead?
A: Yes. Refrigerate leftovers in a sealed container and reheat thoroughly before serving. Similar recipes recommend storing leftovers refrigerated for several days.