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I gotta tell you about my dinner game-changer - these Buttery Garlic Chicken Chunks! Found this one when life got crazy busy and now it's what I turn to when time's tight but I still want something yummy. The way those juicy chicken bits get coated in that buttery garlic mixture is just incredible and takes no effort!
What Makes This Dish Special
This has honestly been my lifesaver when evening chaos hits! It's surprising how just a handful of basic ingredients can turn into something so tasty. And guess what? It's ready in just 15 minutes but tastes like you've spent hours in the kitchen. That buttery garlic coating brings everyone running to eat in no time!
Ingredients for Garlic Butter Chicken
- Chicken Breasts: Slice them into similar-sized chunks for that juicy tenderness!
- All Purpose Flour: Just a bit for that lovely light dusting.
- Italian Seasoning: My quick trick for packing in flavor.
- Salt and Pepper: Be generous with your seasonings.
- Olive Oil: Helps those chicken pieces turn beautifully brown.
- Butter: The foundation of our amazing sauce.
- Garlic: Freshly chopped makes the biggest impact.
- Fresh Parsley: Brings nice brightness and pop of color.
Let's Get Cooking
- Prep Those Bites
- Start by slicing those chicken breasts into bite-sized chunks. Dry them well with paper towels which really helps get that wonderful golden exterior!
- Season for Success
- Mix your chicken in the flour and spice blend making sure all pieces get an even coating.
- Golden Perfection
- Heat your pan with a mix of butter and olive oil. When you add the chicken pieces, you want to hear that sizzle sound! Make sure they've got room to brown nicely.
- Sauce Magic
- Now comes the best part! Toss in the butter and fresh garlic and watch it transform into the most delicious sauce. A quick toss and you're ready to eat!
My Best Tips
- Space is Key: Give your chicken pieces breathing room so they brown instead of steam.
- Fresh is Best: Don't skimp on real garlic instead of powder for this one!
- Make it Yours: Switch up the seasonings till you find what your family loves.
- Try Thighs: I sometimes swap in chicken thighs for extra juiciness.
Perfect Pairings
That buttery sauce is too good to waste a drop! We love these chunks over fluffy couscous or with some crusty bread to soak everything up. Throw in some quick-cooked broccoli or a simple green salad and you've got the whole meal sorted!
Keep It Fresh
You can keep these chicken chunks in your fridge for a couple days no problem. Just warm them up slowly to keep that sauce nice and smooth. They even freeze well for those super busy nights ahead and taste great when reheated!
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Frequently Asked Questions
- → Why dry the chicken first?
- Patting the chicken dry makes it coat with flour better and helps it brown beautifully during cooking.
- → Can I use more herbs?
- Totally! Add extra parsley for a stronger herb kick or a little lemon juice at the end to make it pop.
- → What sides go well with this?
- Pair it with couscous and veggies—try asparagus, broccoli, or squash for a delicious, balanced meal.
- → Why not crowd the pan?
- Keeping space between pieces stops them from steaming and lets them crisp up nicely.
- → How do I tell when it’s ready?
- The chicken’s inside should be 165°F and juices clear. Around 6 minutes should do the trick!