Lemon Garlic chicken bites

Ingredients

• 1½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Lemon Garlic Sauce

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon honey (optional, for a touch of sweetness)
• 1 tablespoon chopped fresh parsley

Instructions

1. Pat the chicken dry with paper towels.
2. In a bowl, toss the chicken with the olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
3. Heat a large skillet over medium-high heat.
4. Add the chicken in a single layer and cook for 4–5 minutes without stirring, until browned.
5. Flip the chicken and cook for another 3–4 minutes, or until the internal temperature reaches 165°F (74°C).
6. Reduce the heat to medium. Add the butter and let it melt.
7. Stir in the minced garlic and cook for 30 seconds, until fragrant.
8. Add the lemon juice, lemon zest, and honey (if using), then toss the chicken to coat evenly.
9. Sprinkle with fresh parsley and serve immediately.

Air Fryer Method

1. Preheat the air fryer to 400°F (200°C).
2. Arrange the seasoned chicken in a single layer in the basket.
3. Air fry for 9–11 minutes, shaking the basket halfway through, until the chicken reaches 165°F (74°C).
4. Toss the cooked chicken with the prepared lemon garlic butter sauce before serving.

Tips

• Chicken thighs stay extra juicy, while chicken breasts are leaner.
• Fresh lemon juice and zest provide the brightest flavor.
• Avoid overcrowding the pan or air fryer basket to ensure the chicken browns nicely.
• Add a pinch of red pepper flakes for a little heat.

Serving Suggestions

Serve with:

• Steamed rice or garlic rice
• Mashed potatoes
• Buttered pasta
• Roasted vegetables
• Caesar salad
• Crusty bread to soak up the lemon garlic butter sauce

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a skillet over medium heat for 3–4 minutes or in the microwave in 30-second intervals until heated through.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4