I get it—some nights, you want something that tastes like you put in serious effort, but without actually spending hours in the kitchen. That’s exactly why I love this garlic butter chicken bites recipe.
It’s got everything: juicy, flavorful chicken, vibrant veggies, and a buttery garlic sauce that makes you want to lick the plate clean (no judgment if you do).
The best part? It’s a one-pan wonder. Less cleanup, more time to enjoy your meal. Plus, it’s packed with protein and nutrients, so you can feel good about what you’re eating.
Whether you’re feeding a hungry family or just want an easy, wholesome dinner, this one’s a winner.
Tips for Maximum Flavor
- Let the chicken rest for a few minutes before serving—it helps retain juiciness.
- Use fresh garlic for the best flavor. Pre-minced garlic from a jar just isn’t the same.
- Cook the veggies just enough to keep them vibrant and slightly crisp, not mushy.
- Want more sauce? Double the garlic butter mixture if you love extra drizzles.
Variations & Substitutions
- Make it dairy-free: Swap butter for ghee or olive oil.
- Try different proteins: Shrimp or tofu work great.
- Switch up the veggies: Use asparagus, mushrooms, or green beans depending on what’s fresh.
- Add cheese: A sprinkle of grated Parmesan adds extra richness.
Serving Suggestions
This dish pairs beautifully with fluffy jasmine rice, quinoa, or even cauliflower rice if you’re keeping it low-carb. A side of warm crusty bread to soak up that garlic butter sauce? Absolutely.
Garlic Butter Chicken Bites with Veggies: A Quick & Flavorful Dinner
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Description
Juicy, garlicky chicken bites with vibrant, sautéed veggies in a buttery, flavorful sauce. A quick, one-pan dinner that’s packed with nutrients.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp onion powder
For the Garlic Butter Sauce:
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional, for heat)
- Juice of ½ lemon
- 2 tbsp fresh parsley, chopped
For the Veggies:
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
-
Prep the Chicken: In a bowl, toss the chicken with olive oil, salt, black pepper, smoked paprika, and onion powder. Let it sit while you prep the veggies.
-
Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes, flipping halfway, until golden brown and cooked through. Remove and set aside.
-
Sauté the Veggies: In the same skillet, add 1 tbsp olive oil. Toss in the zucchini, bell pepper, and broccoli. Cook for 4-5 minutes, stirring occasionally, until slightly tender. Add cherry tomatoes in the last minute.
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Make the Garlic Butter Sauce: Reduce heat to medium-low. Add butter to the pan. Once melted, stir in minced garlic, Italian seasoning, and red pepper flakes. Let it cook for 30 seconds until fragrant.
-
Combine Everything: Return the chicken to the skillet. Squeeze in the lemon juice, sprinkle fresh parsley, and toss everything together until coated in the garlic butter sauce.
-
Serve: Plate up with a side of rice, quinoa, or a simple green salad. Enjoy!
Notes
Adjust spice levels to taste. For meal prep, store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: ~350 per serving
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
