Ingredients
Equipment
Method
- Preheat a 12-inch nonstick skillet over medium-high heat.
- Dab chicken on all sides dry with paper towels. Dice or cut into 1-inch pieces.
- Sprinkle flour, garlic, oregano, and salt and pepper over chicken. Toss well to evenly coat.
- Add butter to skillet; it should melt quickly. Tilt pan to evenly coat.
- Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.
- Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook for an additional 2 minutes, or until cooked through.
Notes
- Storage: Store cooled chicken bites in an airtight container in the fridge for up to 5 days. They can be enjoyed chilled or warmed slightly in a skillet.
- Freezing: You can freeze these bites after cooking. Just let them cool completely, then place them in a single layer in a freezer-safe container. They’ll keep for about a month.
- Serving Suggestions: Serve chicken bites alongside a dip or sauce of your choice. They also work well on top of buttered noodles or zucchini pasta.
- Gluten-Free Option: Omit the flour to make this recipe gluten-free. You can also use gluten-free flour alternatives.
- Garlic Variations: If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder instead for convenience.
- Meal Prep: These bites are great for meal prep! Cook a batch at the start of the week and enjoy them for quick lunches or dinners.