Recipe of the Month: Garlic Butter Chicken Bites

The easiest 15-minute recipe!

Photo: cookingclassy.com

The easiest 15-minute recipe that requires minimal prep and a few basic ingredients, yet it wows with flavor! A new weeknight dinner staple!

Servings: 6     Prep: 9 min     Cook: 6 min


Ingredients

  • 2.5 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch pieces
  • 4 Tbsp all-purpose flour
  • 3 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 6 Tbsp unsalted butter, divided
  • 3 Tbsp minced fresh garlic (4 cloves)
  • 4 Tbsp finely chopped fresh parsley*


Instructions

  1. Heat pan: Preheat a large non-stick skillet over medium-high heat.
  2. Dry chicken (for a better sear): Dab chicken on all sides dry with paper towels.
  3. Toss chicken with flour and seasonings: Sprinkle over flour and Italian seasoning, and season with desired amount of salt and pepper. Toss well to evenly coat (all flour should stick to chicken and not be left behind on the cutting board; keep tossing if needed).
  4. Heat oil and 1 Tbsp butter in a skillet: Add 1 Tbsp olive oil and 1 Tbsp butter to the skillet; the butter should melt quickly. Tilt the pan to evenly coat.
  5. Sear chicken: Add the chicken in an even layer, leaving some space between pieces so they’ll brown rather than steam. Let cook until nicely golden brown on the bottom, about 3 minutes, then flip to the opposite side and cook 2 minutes longer, or until nearly cooked through.
  6. Finish with butter, garlic, and parsley: Add the remaining 2 Tbsp butter in small pieces, garlic, and parsley. Cook 1 minute longer.


Serve right away.

 ______________________________________________


Serve with:

  • Lemon couscous
  • A lemony pasta or Parmesan pasta pairs well
  • Take & Bake baguette: Melt in a little extra butter for sopping up with the bread, yum!
  • Sautéed  or steamed vegetables like asparagus, carrots, or broccoli)


Can You Use Chicken Thighs?

Yes. If you prefer chicken thighs, those will work here, too. Just go with boneless, skinless, and trim away any visible fat, then cook for 1-2 minutes longer (chicken should be 165 in the center and no longer pink).


Source: cookingclassy.com




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