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Light Lemon Butter Chicken Bites - Bright, Juicy, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch bites
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional, for color and depth)
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1/3 cup low-sodium chicken broth (or dry white wine)
  • 1 teaspoon Dijon mustard (optional, for a subtle tang)
  • 2 tablespoons chopped fresh parsley (or chives)
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken: Pat the chicken pieces dry with paper towels. This helps them brown well. Toss with salt, pepper, garlic powder, onion powder, and smoked paprika if using.
  2. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon of olive oil. When the oil shimmers, it’s ready.
  3. Brown in batches: Add half the chicken in a single layer. Don’t crowd the pan. Cook 2–3 minutes per side until golden and just cooked through. Transfer to a plate and repeat with the remaining 1 tablespoon oil and chicken.
  4. Build the sauce base: Lower heat to medium. Add butter to the skillet. When melted, stir in the minced garlic and lemon zest. Cook 30–45 seconds until fragrant. Don’t let the garlic brown.
  5. Deglaze: Pour in the chicken broth and lemon juice. Scrape up any browned bits from the pan. Stir in Dijon if using. Let it simmer 1–2 minutes to reduce slightly.
  6. Return the chicken: Add the chicken and any juices back to the pan. Toss to coat and simmer 1 minute, just to marry the flavors. Taste and adjust salt and pepper.
  7. Finish and serve: Turn off the heat and sprinkle with parsley. Serve with lemon wedges for extra brightness.