Garlic Butter Chicken Bites
Garlic Butter Chicken Bites
Lemon pepper seasoning, garlic, and butter coat chunks of chicken in this fast and easy recipe
Ingreadient
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon garlic powder
- 1 pound boneless, skinless chicken breasts, patted dry and cut into 1- to 1 1/2-inch pieces
- 2 tablespoons canola oil, divided
- 6 garlic cloves, finely chopped (about 2 tablespoons)
- 1/4 cup chicken stock
- 1/4 cup cold unsalted European butter (such as Kerrygold), cut into pieces
- Chopped fresh flat-leaf parsley
- Lemon wedges
Direction
- Whisk together flour, salt, lemon-pepper seasoning, and garlic powder in a large bowl until combined. Add chicken pieces, and gently toss until evenly coated.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; swirl to coat. Once oil is shimmering, add half of the chicken pieces; cook, undisturbed, until browned, 3 to 4 minutes. Flip chicken pieces, and cook until browned and pieces are cooked through, 2 to 3 minutes more. Remove chicken from skillet, and transfer to a bowl. Repeat process with remaining 1 tablespoon oil and chicken pieces.
- Do not wipe skillet clean. Reduce heat in skillet to medium. Add garlic; cook, stirring constantly, until fragrant and lightly golden brown, 20 to 30 seconds.
- Pour chicken stock into skillet, scraping up any browned bits from bottom of skillet using a wooden spoon. Cook, stirring occasionally, until liquid is slightly reduced, about 1 minute.
- Add butter, 1 piece at a time, and stir until completely melted before adding next piece. Immediately remove skillet from heat. Pour sauce over chicken in bowl, and toss to coat. Garnish with parsley; serve immediately with lemon wedges.
