Why You’ll Love Garlic Parmesan Chicken Bites Recipe

It comes together fast — minimal prep, and most of the time is just cooking chicken bites.
The flavour profile is simple but irresistible: garlic, butter and Parmesan make a great team.
It works equally well as a main dish paired with sides or as a fun appetizer.
You can adapt it with different kinds of chicken (breast or thighs) or tweak seasoning to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken (breast, thighs or a combination)
Unsalted butter (divided)
Garlic cloves, minced
Parmesan cheese (freshly grated or store‑bought)
Fresh parsley, finely chopped
Kosher salt
Freshly ground black pepper
(Optional) Red pepper flakes for a little heat

Directions

Mince the garlic cloves and finely chop the parsley. Grate the Parmesan if using a block.
Cut the chicken into 1‑inch (or bite‑sized) pieces. Toss the chicken with salt and pepper to coat.
In a large skillet (preferably cast iron or heavy stainless steel) over medium heat, melt half of the butter. Add half of the chicken in a single layer. Cook until golden‑brown on one side (about 4 minutes). Flip and cook until the second side is golden and chicken is cooked through (about 2 more minutes). Transfer that batch to a plate.
Repeat with the remaining butter and the rest of the chicken. Transfer cooked chicken to the same plate.
Reduce heat to low. Add the remaining butter to the skillet along with the garlic and any accumulated juices from the chicken. Cook until garlic is fragrant (about 1 minute). Remove from heat, add the chicken back into the skillet, sprinkle the Parmesan over it and toss to coat everything.
Garnish with chopped parsley and extra Parmesan (and red pepper flakes, if using). Serve immediately.

Servings and timing

Servings: 4
Prep time: about 5 minutes
Cook time: about 10 minutes
Total time: about 15 minutes

Variations

For juicier pieces you can use boneless, skinless chicken thighs instead of breast.
Add a splash of lemon juice at the end for a bright finish.
For added heat, include a pinch of red pepper flakes or cayenne when seasoning the chicken.
Swap in freshly chopped basil or oregano instead of parsley for a different herb finish.
Make it dairy‑free by replacing butter with olive oil or a dairy‑free butter alternative (omit or replace Parmesan accordingly).

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Once cooled, place in a freezer‑safe container or freezer bag and freeze for up to 3 months.
Reheating: Thaw (if frozen) overnight in the fridge. Reheat in skillet over medium heat until warmed through, or bake in a 350 °F (175 °C) oven until hot. Microwaving is possible but may dry the chicken out.

FAQs

What type of chicken is best to use?

You can use boneless, skinless chicken breasts or thighs. Thighs tend to stay juicier and have more flavor, but breasts will work fine if cooked correctly.

Should I trim the chicken or leave some fat on?

Trim any excess fat or visible sinew so that pieces cook evenly and don’t release too much water. For best results, pieces should be similar in size.

Can I use pre‑grated Parmesan cheese?

Yes — pre‑grated works and is convenient. Some prefer freshly grated from a block for a more vibrant flavor and texture.

How hot should the pan be?

Medium to medium‑high heat is ideal. You want the butter to melt and the chicken bottoms to develop a golden crust without burning.

Can I make this ahead of time?

You can cook the chicken ahead and store it, but the garlic‑butter/Parmesan finish is best done just before serving so it tastes freshest.

What sides go well with this dish?

This works well with pasta tossed in olive oil, a simple salad, steamed vegetables, roasted potatoes or even garlic bread.

Is this recipe gluten‑free?

Yes — as described, it contains no flour or breading, so it is gluten‑free. Just check your Parmesan and ensure no additives with gluten.

How do I know the chicken is fully cooked?

The chicken should be opaque throughout and reach an internal temperature of 165 °F (74 °C). Cut a piece and make sure there’s no pink.

Can I adjust the flavour intensity?

Yes. To increase flavour: use more garlic or Parmesan, add more herbs or red pepper flakes. To tone it down: halve the garlic or skip the red pepper flakes.

What if the chicken releases water and doesn’t brown well?

Make sure the pieces are dry (pat with paper towel) before cooking. Don’t crowd the pan — cook in batches to allow proper browning.

Conclusion

This Garlic Parmesan Chicken Bites recipe brings together simple ingredients and a quick cooking process to deliver big flavour with minimal fuss. Whether you’re cooking a weeknight dinner or serving an appetizer to guests, the buttery garlic sauce and nutty Parmesan coat each piece of chicken in deliciousness. With easy variations, make‑ahead potential and straightforward storage and reheating, it’s a recipe you’ll want to keep in your rotation. Enjoy!