Chicken Recipes

Garlic Butter Chicken Bites

Name: Garlic Butter Chicken Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2
Ingredients: 500 g chicken breast cut into approximately 4 cm cubes; salt and black pepper; 50 g all-purpose flour; 20 g neutral-flavored oil; 50 g unsalted butter; 4 cloves garlic finely chopped, plus more for a stronger garlic flavor; 80 ml dry white wine; 35 g green onion finely chopped; fresh parsley chopped

Chicken breast bites coated in a buttery garlic and white wine pan sauce with green onion and fresh parsley.

By PedroPublished August 24, 2026 · Updated September 14, 2026

MakesServes 2

Time30 min

Estimated total time. This covers the full recipe from start to finish, including preparation and any resting, chilling, baking, or cooling. Some of that time is hands-off.

DifficultyMedium

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Garlic butter chicken bites coated in pan sauce with green onion and parsley

A package of chicken breast doesn’t have to mean another plain piece of chicken on the plate. For this version, I’d rather have small browned bites with garlic butter sauce around them. The white wine keeps the sauce from being only butter and garlic, and there’s no cream in it.

The browned edges with that glossy coating are what appeal to me, along with the green onion scattered through the chicken. The chopped parsley adds a fresh note at the end, too. It’s a dinner for when you can spend a little time at the stove, rather than leave a dish in the oven, and want to sit down to something warm as soon as it’s ready.

Ingredients for Garlic Butter Chicken Bites

I use chicken breast cut into approximately 4 cm cubes, with flour for a light coating and neutral oil for the skillet. The sauce ingredients are unsalted butter, 4 cloves of garlic with more optional for a stronger flavor, dry white wine, green onion, and fresh parsley.

Chicken, flour, garlic, butter, oil, wine, green onion, and parsley arranged on a pale surface — The chicken and ingredients for the garlic butter pan sauce.

500 g chicken breastcut into approximately 4 cm cubes
salt and black pepper
50 g all-purpose flour
20 g neutral-flavored oil
50 g unsalted butter
4 cloves garlicfinely chopped, plus more for a stronger garlic flavor
80 ml dry white wine
35 g green onionfinely chopped
fresh parsleychopped

How to Make Garlic Butter Chicken Bites

Use a large skillet and avoid crowding it. Allow 10 minutes for prep and 20 minutes for cooking, about 30 minutes total. The garlic and wine stages are guided by their endpoints rather than separate times: do not let the garlic darken too much, and reduce the wine by half.

Flour the chicken

Season the chicken pieces with salt and black pepper. Coat them in the all-purpose flour, then shake off any excess.

Raw chicken pieces evenly coated with flour in a shallow bowl — Coat the seasoned chicken lightly with flour and shake off the excess.

Start browning

Heat the neutral-flavored oil in a large skillet over medium-high heat. Add the chicken in a single uncrowded layer, working in two batches if needed.

Floured chicken pieces cooking in a single layer in a skillet — Give the chicken room in the skillet so the pieces can brown.

Finish browning

Cook the chicken for about 5 minutes, turning the pieces occasionally so they brown evenly on all sides.

Lightly browned chicken pieces in a skillet — The chicken after browning on the outside.

Keep it warm

Transfer the browned chicken to a plate and cover it to keep it warm. It finishes cooking when it goes back into the sauce.

Cook the garlic

Reduce the heat. Add the unsalted butter and finely chopped garlic to the same skillet, then cook for a few minutes without letting the garlic become too dark.

Chopped garlic and butter melting in the browned skillet — Lower the heat before adding the butter and chopped garlic to the skillet.

Reduce the wine

Pour in the dry white wine and raise the heat slightly. Stir and scrape the bottom of the skillet to release the browned bits, then simmer until the wine has reduced by approximately half.

Pale bubbling pan sauce reducing in a skillet — Simmer the wine mixture until it has reduced by approximately half.

Return to the sauce

Return the chicken and any juices from the plate to the skillet. Stir well and cook for about 2 minutes, until the chicken is evenly coated and cooked through. Check the largest cube: it should be opaque with no pink in the center and reach 74°C (165°F) on an instant-read thermometer.

Finish and serve

Add the finely chopped green onion and fresh parsley. Adjust the seasoning with salt and black pepper, then serve immediately.

Chicken bites coated in pan sauce with chopped green onion and parsley — Finish the coated chicken with the green onion and fresh parsley.

Tips that make a difference

Shake off excess flour before cooking so the coating stays light and the loose flour does not collect in the skillet.
Brown the chicken in two batches if necessary because crowded pieces steam instead of coloring properly.
Lower the heat before adding the butter and garlic so the garlic has time to cook without becoming too dark.
Scrape the browned bits into the wine as it reduces because they become part of the pan sauce.

Most of the flavor stays in one skillet here. The browned chicken leaves something behind for the wine to lift, then the butter, garlic, green onion, and parsley bring the sauce together around the pieces.

How I Know the Pan Sauce Is Ready

I stop reducing the wine when the liquid has dropped by about half, then return the chicken and let the sauce coat every piece. At the end, the skillet should look glossy rather than watery, with the garlic still pale and the green onion and parsley spread through the chicken.

Finished garlic butter chicken bites being stirred in the skillet — The reduced butter and wine sauce should cling lightly as the chicken is stirred.

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