Lemon Garlic Chicken Bites

Why You’ll Love This Recipe

I love how quickly this recipe comes together, making it perfect for busy weeknights or last-minute guests. It uses pantry-friendly ingredients and still manages to taste bright and fresh, thanks to lemon juice and fresh herbs. Whether I serve it as a main dish, wrap it into a pita, or lay it over a salad, it always delivers. Plus, it’s versatile enough to tweak based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken breast, cut into bite-sized pieces

• 1 tsp dried oregano

• 1 tsp dried basil

• 2 tbsp fresh parsley, chopped

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 3 tbsp unsalted butter, divided

• 3 cloves garlic, minced

• 2 tbsp fresh lemon juice

Directions

1. I start by mixing the dried oregano, basil, chopped parsley, salt, and pepper in a bowl. Then, I toss the chicken pieces in this herb blend until everything’s nicely coated.

2. I heat a skillet over medium and melt half of the butter. Once hot, I add the chicken in a single layer and let it cook for 8–10 minutes, flipping halfway through so each side gets golden and cooked through.

3. I add the remaining butter to the skillet, then stir in the garlic and let it cook for about a minute until it smells wonderfully fragrant.

4. To finish, I drizzle the fresh lemon juice over the chicken and stir everything together until it’s evenly coated in the lemony, garlicky sauce.

5. I remove it from the heat and serve right away—it’s best enjoyed hot and aromatic.

Servings and timing

This recipe yields 4 servings and takes just 20 minutes from start to finish—5 minutes to prep and 15 minutes to cook. Perfect for a quick dinner or appetizer.

Variations

• When I want a kick of heat, I toss in a pinch of red pepper flakes or cayenne.

• For a dairy-free version, I swap the butter for olive oil—it still tastes rich and flavorful.

• Sometimes I use fresh dill or cilantro instead of parsley, depending on what’s in the fridge.

• I like to toss in quick-cooking veggies like zucchini or spinach when I add the garlic to make it more of a one-pan meal.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of water or a small dab of butter to keep them juicy. The microwave works too—just be careful not to overheat so the chicken stays tender.

FAQs

What kind of chicken works best for this recipe?

I prefer boneless, skinless chicken breasts, but chicken thighs also work great and add even more juiciness.

Can I make this recipe ahead of time?

Yes, I sometimes prep the chicken and herb mix ahead and store it in the fridge for a few hours. When ready to cook, it comes together in minutes.

How can I serve these chicken bites?

I often serve them over rice, in wraps, with roasted veggies, or even tossed into pasta. They’re incredibly versatile.

Can I freeze these chicken bites?

Yes, I let them cool completely, then store them in an airtight container in the freezer for up to 2 months. I reheat on the stovetop for the best texture.

What herbs can I substitute if I don’t have everything listed?

If I’m out of oregano or basil, I use Italian seasoning as a simple replacement. Fresh herbs like dill, thyme, or cilantro also work well.

Conclusion

These Lemon Garlic Chicken Bites are a fast, flavorful solution for any meal. With minimal ingredients and just one pan, they pack a punch of flavor that’s both comforting and vibrant. I love how easily they adapt to what I have on hand, and the leftovers (if there are any) reheat like a dream.

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