Chicken Bites are the easy, flavor-packed recipe you need on a busy weeknight! Using pantry staples and a pack of chicken, this easy recipe delivers caramelized, juicy bites of chicken in just 15 minutes!
The 15-Minute Bite-Sized Chicken Recipe You Need
Have a pack of chicken on hand and trying to figure out quick and tasty meal to make? Chicken Bites will be your new dinner-time hero!
Coated in a sweet and savory dry rub that caramelizes the chicken as it cooks, each bite is juicy, tender, and bursting with flavor. Not to mention, just like my salmon bites recipe proves, more surface area equals more flavor AND faster cook time!
It’s the perfect recipe to turn to when you need a simple family dinner, an incredible appetizer, or a way to satisfy a late-night craving!
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Chicken: Boneless skinless chicken breasts are my go-to as they are lean, protein-packed, and quick cooking. Feel free to use boneless, skinless chicken thighs if you prefer–they will just need a minute or two longer to cook.
- Seasonings: With brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, this dry rub is so simple yet complex. I use it on everything from air fryer chicken wings to Instant Pot ribs to more.
- Butter: Finishing chicken bites with a bit of butter adds moisture, richness, and helps to caramelize with the brown sugar, creating an irresistible exterior on the chicken bites.
NO Smoked Paprika?
Use regular paprika. I have done that in a bind and while the spice rub lost its smoky undertones, the result was still fabulous–and may be preferred by the pickier palates (AKA the kids!)
How to Make Chicken Bites
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Chicken. Slice each chicken breast into 1-inch pieces. You can certainly make your chicken bites larger, but I prefer 1-inch cubes to allow for the more surface area for the spice rub to coat the chicken, which in turn equates to more flavor.
- Season Chicken Bites. In a large mixing bowl, combine the brown sugar and salt with the dried spices. Add the cubed chicken and toss to coat.
- Pan Sear Chicken. Heat a bit of oil in a large skillet. Once heated add the seasoned chicken to the hot oil in a single layer. Cook for 2-3 minutes, or until golden, flip and continue to cook for another 2 minutes.
Cooking Tip
Work in batches if needed, so that the chicken browns, not steams. We want that crispy exterior for the best contrast in textures.
- Add Butter. Add the butter to the skillet, let melt into the chicken, and toss to coat. Continue to cook for 1 minute, tossing often to coat the chicken with the butter and slightly caramelize the chicken.
Serving Suggestions
- As an Appetizer: Chicken Bites make an irresistibly good appetizer, especially when paired with a dip like BBQ sauce or ranch dressing.
- As an Entree: Serve the Chicken with rice, roasted red potatoes, and/or green beans almondine for a flavorful family dinner.
- Add to Pasta: Served on top of light fettuccine or Instant Pot fettuccine alfredo, these chicken bites add a nice boost of protein (and flavor) to dinner.
- Add to a Salad: Toss mixed greens with your favorite fresh veggies then top with a handful of these chicken bites and slather with ranch dressing. So good! Chicken bites are also fabulous on my BBQ Chicken Salad.
- Add to a Wrap: Grab your favorite tortilla, smear with ranch, top with shredded lettuce, chicken bites, and shredded cheese–and WOW! What a tasty lunch!
Storage Instructions
- Refrigerate: Store leftover chicken bites in an airtight container in the refrigerator for up to 3 days.
- Reheat: To keep the chicken crispy, yet moist, it is best to quickly reheat in a in a hot skillet with a bit of oil. It will only take a minute or so.
More Fast-Cooking Chicken Recipes
Did you make this recipe?
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In a small bowl, combine 1 tablespoon brown sugar, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
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Trim fat and grizzle off 1 pound boneless skinless chicken breasts and then dice into 1-inch cubes.
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Add the diced chicken and prepared dry rub to a large mixing bowl and toss to coat the chicken evenly with the spice rub.
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Heat ½ tablespoon extra virgin olive oil in a large cast iron skillet over medium-high heat, until shimmering. Reduce heat to medium and add the chicken pieces in a single layer. Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.
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Reduce heat to low. Add the butter to the pan and mix to coat the chicken in 1 tablespoon unsalted butter as it melts. Cook for 1-3 minutes, until the chicken is cooked through, or reaches 165 degrees F. Top with parsley if desired.
For Chicken Thighs: Remove any fat or grizzle before cubing into 1-inch pieces and cook for 1-2 minutes longer.
Smoked Paprika: Feel free to replace with regular paprika.
Dairy-Free? Use your favorite non-dairy butter to finish the chicken bites.
Storage: Store leftover chicken bites in an airtight container in the refrigerator for up to 3 days. Reheat in a in a hot skillet with a bit of oil. It will only take a minute or so.
Calories: 192kcalCarbohydrates: 5gProtein: 25gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 80mgSodium: 430mgPotassium: 473mgFiber: 1gSugar: 3gVitamin A: 623IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good https://is.gd/N1ikS2