Chicken Bites

These flavorful chicken bites are tossed in a garlic butter pan sauce with white wine, fresh lemon, and simple seasonings. Serve it as an easy dinner or elevated appetizer!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: American

Servings: people

Calories: 371kcal

Author: Stephanie

Ingredients

Seasonings

½ teaspoon EACH: onion powder, basil, oregano
¼ teaspoon EACH: pepper, paprika, mustard powder

Chicken

1-2 tablespoons olive oil
1 ½ lbs. boneless skinless chicken breast
Salt to taste
¾ cup dry white wine see notes
¾ cup chicken broth
¼ teaspoon seasoned salt
4 tablespoons salted butter
4-5 cloves garlic minced
4 sprigs fresh thyme
2 tablespoons fresh parsley minced
Fresh lemon slices for serving

US Customary - Metric

Instructions

Combine the seasonings for the chicken and set aside. Measure out remaining ingredients before beginning.
Cover the chicken with plastic wrap and gently tenderize each side with a meat mallet for more tender results.
Cut the chicken into 1-inch cubes and pat the surface completely dry. (This is key for a golden sear.) Sprinkle with salt, I use up to 1 ¼ teaspoons, but season to taste. Sprinkle with the combined seasoning mixture and toss to coat.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches, turning to sear on all sides, for about 5 minutes total, or until cooked through. Remove and set aside.
Turn the heat off and add the wine, chicken broth, and seasoned salt. Set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will incorporate the brown fond into the sauce, making it more flavorful. Simmer until reduced by half and you can no longer smell alcohol, about 8-10 minutes.
Reduce heat to medium-low. Add the butter, garlic, and thyme. Simmer gently for 1-2 minutes.
Add the chicken back to the skillet along with any juices from the plate. Add the parsley and toss to combine. Allow it to heat through for 2 to 3 minutes.
Squeeze 1-2 fresh lemon slices over the dish. Serve with toothpicks or mashed potatoes and roasted green beans!

Notes

Pro Tips:

Chicken: The golden sear on the chicken makes this dish shine. To get the best sear, make sure you pat your chicken completely dry, preheat your skillet well (I use enamel cast iron), use a minimal amount of oil, and sear in batches to leave room around each piece of chicken.
Garlic: Mincing fresh garlic (vs. jarred) makes a huge difference in this recipe, it brings out that gourmet flavor in a big way.
Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available these days. While the wine does really elevate this recipe, chicken broth can be used instead.
Potato Pairings:Mashed, Roasted, and even Greek Potatoes are my go-to choices for this recipe. Check out all of my potato recipes here.
Vegetable Pairings: Roasted Broccoli, Green Beans, and Asparagus are great in this recipe.
For a saucier version of this dish with a few more ingredients, try my recipe for Chicken in White Wine Sauce.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition