You can’t go wrong with rich garlicky butter sauce. This recipe for Garlic Butter Chicken Bites is made with cauliflower all in one pan. It’s a healthy, low calorie, low carb recipe that is also gluten free. It even makes a great choice for meal prep.
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There is no doubt that garlic, butter, and steak are the perfect trio of flavors. Recipes like Instant Pot Garlic Butter Short Ribs and Garlic Herb Steak Butter are absolute proof of that.
There is also this recipe for Garlic Butter Steak Bites which is made with steak and fresh thyme.
But, why stop at beef? You can slather just about anything in rich, delicious garlic butter – including chicken!
This Garlic Butter Chicken Bites recipe is made with cauliflower all in one skillet for a delicious one pan family-friendly meal!
Why This Recipe Works
The best recipes are quick, easy, and delicious. This dinner recipe takes around 30 minutes to make and doesn’t require a ton of ingredients. Most are pantry staples!
You can make this meal all in just one skillet. This makes less to clean up – always a plus!
This recipe is made with cauliflower, rather than potatoes. This keeps the recipe low carb, keto friendly, and gluten free.
How to Make Garlic Butter Chicken Bites
What You Need to Make This Recipe
This recipe is made from just a handful of simple ingredients including chunks of chicken, cauliflower florets, garlic, fresh parsley, butter, salt, and pepper.
Prep!
Cut the head of cauliflower into bite size florets. Cut the chicken into bite size pieces.
Tip: look for already cut chicken in the meat section of the grocery store. This can save you a little time.
Roughly chop the parsley.
Tip: while you can always substitute half the amount of dried herbs for fresh, in most recipes, fresh is so much better.
Create!
Season the pieces of chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
In a large, deep skillet or cast iron pan, melt 1 tablespoon of the butter over medium-high heat.
Add the chicken and cook until golden brown on all sides and cooked through. This will take about 5-7 minutes depending on the size and thickness of the chicken. Remove to a plate.
Add 1 tablespoon of the butter and the cauliflower florets to the hot pan. Season with the remaining salt and pepper.
Cook, stirring often, until just fork-tender, about 7-10 minutes depending on the size of the florets. Remove to a plate.
Add the remaining 2 tablespoons of butter to the hot pan.
Stir in the minced garlic and parsley. Cook, stirring constantly, for one minute, then add back in the chicken and cauliflower and toss to coat.
Cook an additional minute or two until warm.
Present!
Garnish with extra fresh parsley, if desired.
Tips and Techniques
- To save time you can purchase pre-cut chicken.
- Using fresh parsley is highly recommended for the best flavor. If you need to use dried, use half the amount called for in the recipe.
- Leftovers should be stored in an airtight container in the refrigerator. Use within 3 days.
FAQ’s
What Kind Of Chicken Do You Use For Garlic Butter Chicken?
You can use chicken breasts, chicken tenderloins, or chicken thighs. Boneless cuts are the easiest to work with for this recipe.
What Do You Serve with Garlic Butter Chicken?
You can enjoy this meal as it is or add a side of vegetables. To keep it low carb, choices like broccoli, Brussels sprouts, and asparagus are some of the better options.
More Low Carb Skillet Recipes to Try
Skillet recipes are the best for busy weeknights. They are usually pretty quick, easy, and don’t leave you with a ton of pots and pans to clean up. Plus, they always taste so delicious!
This recipe for Skillet Creamy Lemon Chicken with Cauliflower is a super easy recipe that is delicious all year long.
You may also enjoy this recipe for Keto Cajun Jambalaya that is made with a combination of shrimp, chicken, and sausage or this recipe for Low Carb Spaghetti Squash Carbonara.
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Garlic Butter Chicken and Cauliflower
Ingredients
- 1.5 pounds boneless, skinless chicken * cut into bite size pieces
- 1 teaspoon salt * divided
- 1/2 teaspoon pepper * divided
- 4 tablespoons butter * divided
- 1 head cauliflower * cut into florets
- 6 cloves garlic * minced
- 1/4 cup parsley leaves * roughly chopped
Instructions
- Season the pieces of chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- In a large, deep skillet or cast iron pan, melt 1 tablespoon of the butter over medium-high heat.
- Add the chicken and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove to a plate.
- Add 1 tablespoon of the butter and the cauliflower florets to the hot pan. Season with the remaining salt and pepper.
- Cook, stirring often, until lightly browned and just fork-tender, about 7-10 minutes. Remove to a plate.
- Melt the remaining 2 tablespoons of butter in the hot pan and then stir in the minced garlic and parsley.
- Cook, stirring constantly, for one minute, then add back in the chicken and cauliflower and toss to coat.
- Cook an additional minute or two until warmed through.
- Garnish with extra parsley, if desired.
Notes
Tips and Techniques
- To save time you can purchase pre-cut chicken.
- Using fresh parsley is highly recommended for the best flavor. If you need to use dried, use half the amount called for in the recipe.
- Leftovers should be stored in an airtight container in the refrigerator. Use within 3 days.
