These crispy garlic chicken bites are one of my favorite quick chicken dinners because they check every box. They’re golden on the outside, juicy in the middle, packed with garlicky flavor, and done fast in one pan. The asparagus cooks right in the skillet, so dinner feels complete without making a bunch of extra sides.
Here’s the key. The chicken cooks in batches so it actually gets those browned, crispy edges instead of steaming in the pan. Trust me, that one little trick makes all the difference.
If you need an easy weeknight chicken recipe that feels fresh, flavorful, and simple enough to make on repeat, this is it.
If you love recipes with chicken and asparagus, you’ll enjoy this Spicy Chicken Chipotle Pasta and One Pot Lemon Chicken Asparagus Pasta.
Ingredients for Garlic Chicken Bites
You only need a few simple ingredients to make these crispy garlic chicken bites, and they’re probably already in your fridge or pantry.
- Boneless skinless chicken breast: Cut it into even 1-inch pieces so it cooks quickly and browns evenly.
- Italian seasoning: This adds quick flavor without needing a long spice list.
- Butter or Ghee: My favorite for this recipe because it adds rich flavor and handles the heat well. Olive oil or coconut oil work too.
- Garlic: Fresh garlic is what gives these chicken bites that bold, savory flavor.
- Chicken broth: Use this to deglaze the pan and pick up all the flavorful browned bits.
- Asparagus: It cooks fast and turns this into an easy one-pan dinner.
- Salt and pepper: Simple, but important for seasoning each layer.
- Lemon: A squeeze at the end wakes everything up.
- Parsley: Optional, but it adds a fresh finish.
Recipe Tips
The best way to get crispy garlic chicken bites is to give the chicken space in the pan. If you crowd it, it releases moisture and steams instead of browning.
- Cook the chicken in two batches. I always do this because it gives the chicken enough room to develop those golden, crispy edges.
- Cut the chicken into even pieces. This helps everything cook at the same speed so you don’t end up with dry little pieces and undercooked big ones.
- Let the first side sit. Don’t move it right away. Give it a minute to really sear before stirring.
- Add the garlic after the chicken crisps. Garlic burns fast, so waiting until the end keeps it fragrant instead of bitter.
- Finish with lemon. This is my favorite part. It brightens the garlic and makes the whole skillet taste fresher.
This is so good straight from the pan with all those crispy edges.
How Do You Get Chicken Bites Crispy In A Skillet?
The best way to get chicken bites crispy is to cook them in a hot skillet in batches. If you add too much chicken at once, the pan traps steam and the chicken won’t brown well. I also like to let the chicken sit for about a minute before stirring so it can develop that golden crust.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
Crispy Garlic Chicken Bites
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Ingredients
- 1 1/2 -2 lbs boneless chicken breast cut into 1 inch pieces
- 1 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1 teaspoon Italian seasoning
- 4 tablespoons ghee or coconut oil divided
- 4 cloves garlic minced
- 1/4 cup chicken broth
- 1 1/2 lbs asparagus cut into 2-inch pieces
- Juice from 1/2 lemon
- Chopped parsley to garnish
Instructions
- Place the chicken in a bowl and season with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon of black pepper and set aside. Add 2 tablespoon of ghee to a cast iron skillet or deep skillet over medium-high heat.
- Once melted and rippling, add half of the chicken and don’t move it for about 1 minute to get it crispy on one side. Stir and cook to crisp all sides for another 2-3 minutes. Remove the chicken to a paper towel lined plate and repeat the process with the other half of the chicken. This is so the chicken gets crispy rather than filling the pan too much and steaming the chicken. Add the first batch back to the pan then reduce the heat to medium and add the remaining ghee and garlic. Stir and cook the garlic for 1-2 minutes then transfer all of the chicken bites to the same paper towel lined plate.
- Add the chicken stock to the pan and stir with a wooden spoon to deglaze it, removing any brown bites from the bottom of the pan. Add asparagus and the remaining salt and pepper and lemon juice and stir. Close the lid and steam, with the heat still on medium, for 3-4 minutes. Open the lid and add chicken back to the pan. Finish with another squeeze of lemon juice and chopped parsley.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy to make and very flavorful!
Thank you Janet!