Don’t you hate when a recipe promises it’ll take you 30 minutes tops, but you end up needing at least 45 minutes? No one does more than my husband. It’s true that many recipes are way off on their timing, but it’s also true that my husband is meticulous with his prep (i.e. slow). He’s an excellent recipe follower and makes delicious dinners every week, but cooking definitely doesn’t come naturally to him. So if he says a recipe is “easy,” I know it’s true. One of his favorite fast recipes: Patty Catalano’s garlic-Parmesan chicken bites.

It’s a go-to for a lot of people actually. When we published the recipe last April, it quickly became one of our most popular and most-saved recipes. A quick scroll through the comments reveals the enthusiastic approval of home cooks of all levels, and there are at least four mentions of home cooks adding the recipe to their weekly “rotation.” Our Deputy Food Editor Kristina Razon was the original cross-tester and still makes it for her family. And on a call earlier this week, Editor-in-Chief Lindsay Funston said it’s always a hit with her 3-year-old.

What makes garlic-Parmesan chicken bites so good

Beyond cutting the chicken and mincing garlic, there’s barely any prep (my husband and I like to use pre-grated Parm). This recipe was our first skillet “chicken bite” recipe at home, and we’re sold. Cooking them really does just take 15 minutes. (Trust me, if it didn’t, I’d never hear the end of it from him.)

But to me, fuss-free is a bonus. Being ridiculously delicious is a must. And this recipe is good. Each piece of chicken is coated in butter, garlic, and Parmesan. It’s a simple combo, but make this recipe once and you’ll wonder why you don’t cook chicken in butter more often. Patty very brilliantly instructs to add the garlic (plus more butter!) at the end to “[coax] the very best flavor from a very small number of ingredients.”

A few tips

Use chicken thighs. We’ve made this recipe with both boneless skinless chicken breast and thighs, and it’s always devoured. But we’re partial to the dark meat — it’s juicy and more flavorful.

Don’t microplane the Parmesan. I usually love the delicate cheesy wisps, but for this recipe I love the nubby, crumbly texture that store-bought grated Parmesan adds. It melts more slowly and won’t totally disappear when heated.

Don’t you hate when a recipe promises it’ll take you 30 minutes tops, but you end up needing at least 45 minutes? No one does more than my husband. It’s true that many recipes are way off on their timing, but it’s also true that my husband is meticulous with his prep (i.e. slow). He’s an excellent recipe follower and makes delicious dinners every week, but cooking definitely doesn’t come naturally to him. So if he says a recipe is “easy,” I know it’s true. One of his favorite fast recipes: Patty Catalano’s garlic-Parmesan chicken bites.

It’s a go-to for a lot of people actually. When we published the recipe last April, it quickly became one of our most popular and most-saved recipes. A quick scroll through the comments reveals the enthusiastic approval of home cooks of all levels, and there are at least four mentions of home cooks adding the recipe to their weekly “rotation.” Our Deputy Food Editor Kristina Razon was the original cross-tester and still makes it for her family. And on a call earlier this week, Editor-in-Chief Lindsay Funston said it’s always a hit with her 3-year-old.

What makes garlic-Parmesan chicken bites so good

Beyond cutting the chicken and mincing garlic, there’s barely any prep (my husband and I like to use pre-grated Parm). This recipe was our first skillet “chicken bite” recipe at home, and we’re sold. Cooking them really does just take 15 minutes. (Trust me, if it didn’t, I’d never hear the end of it from him.)

But to me, fuss-free is a bonus. Being ridiculously delicious is a must. And this recipe is good. Each piece of chicken is coated in butter, garlic, and Parmesan. It’s a simple combo, but make this recipe once and you’ll wonder why you don’t cook chicken in butter more often. Patty very brilliantly instructs to add the garlic (plus more butter!) at the end to “[coax] the very best flavor from a very small number of ingredients.”

A few tips

Use chicken thighs. We’ve made this recipe with both boneless skinless chicken breast and thighs, and it’s always devoured. But we’re partial to the dark meat — it’s juicy and more flavorful.

Don’t microplane the Parmesan. I usually love the delicate cheesy wisps, but for this recipe I love the nubby, crumbly texture that store-bought grated Parmesan adds. It melts more slowly and won’t totally disappear when heated.

Garlic Parmesan Chicken Bites

Serves 4

3 cloves garlic

1 ounce Parmesan cheese (about 1/4 cup freshly grated or 1/3 cup store-bought), plus more for serving’

3 sprigs fresh parsley

1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 tablespoons (1/2 stick) unsalted butter, divided

Red pepper flakes, for serving (optional)

1. Mince 3 garlic cloves. Finely grate 1 ounce Parmesan cheese on the small holes of a box grater (about 1/4 cup) if needed, or measure 1/3 cup store-bought grated. Pick the leaves from three fresh parsley stems and finely chop until you have 1 teaspoon.

2. Cut 1 1/2 pounds boneless chicken into 1-inch pieces. Place in a large bowl, add 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat.

3. Melt 2 tablespoons of the unsalted butter in a large cast iron or stainless steel skillet over medium heat. Add half of the chicken in a single layer. Cook until golden-brown and the chicken easily releases from the bottom of the pan, about 4 minutes. Toss and cook until golden-brown on the second side and cooked through, about 2 minutes more.

4. Transfer the chicken to a plate. Melt 1 tablespoon of the unsalted butter in the skillet and repeat cooking the remaining chicken. Transfer to the same plate.

5. Reduce the heat to low. Add the remaining 1 tablespoon unsalted butter, garlic, chicken, and any accumulated juices on the plate to the skillet. Cook until the butter melts and the garlic is fragrant, about 1 minute. Remove the skillet from the heat, add the Parmesan cheese, and toss to coat. Garnish with the parsley, more Parmesan cheese, and red pepper flakes if desired.

Recipe note: Refrigerate leftovers in an airtight container for up to four days.

(Lauren Miyashiro is an executive editor and Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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