Vegan Gluten Free Garlic Butter Chicken Bites
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 5 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
Instructions
- 1
Pat the chicken pieces dry with paper towels, then toss them in a bowl with the salt, black pepper, and paprika until evenly coated.
- 2
Heat the olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the oil shimmers. Add the chicken pieces in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes until the undersides are deep golden and release easily from the pan.
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