Description
Delicious and savory Garlic Chicken Bites featuring tender chicken cubes sautéed with fresh vegetables, herbs, and a hint of smoky paprika. This quick and easy skillet recipe combines mushrooms, bell peppers, and garlic for a flavorful, satisfying meal perfect for any weeknight.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- Sea salt, to taste
- Ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter or ghee
Vegetables and Herbs
- 8 ounces mushrooms, sliced (white button or baby portobello)
- 1 red bell pepper, chopped
- 3 sprigs of fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 small onion, sliced
- 4 cloves garlic, minced
Seasonings and Sauces
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
Instructions
- Season the chicken: Place the cubed chicken into a medium bowl and season generously with sea salt and ground black pepper. Toss to coat evenly.
- Brown the chicken: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken bites and cook, turning occasionally, until they are lightly browned on all sides. Push the chicken to one side of the skillet.
- Sauté the vegetables: Add 2 tablespoons of butter or ghee to the empty side of the skillet and allow it to melt. Then add sliced mushrooms, chopped red bell pepper, fresh thyme sprigs, chopped parsley, sliced onion, minced garlic, and smoked paprika. Cook the vegetable mixture, stirring occasionally, until the vegetables become tender, about 5 minutes.
- Combine and finish cooking: Pour in the Worcestershire sauce and stir thoroughly to combine the chicken and vegetables. Adjust seasoning with additional salt and pepper to taste. Cook for another 1-2 minutes to meld flavors together.
- Serve: Remove from heat and serve the garlic chicken bites warm, garnished with extra fresh parsley if desired. Enjoy this hearty and flavorful meal!
Notes
- For a spicier kick, add a pinch of red chili flakes when cooking the vegetables.
- Use ghee instead of butter for a richer, slightly nutty flavor and higher smoke point.
- Feel free to substitute fresh thyme with dried thyme if fresh is not available (use about 1 teaspoon dried).
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- This recipe pairs well with steamed rice, quinoa, or crusty bread to soak up the flavorful pan sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
