Today I present to you a quick, simple, yet very appetizing main course: Pan-Fried Chicken Bites. I make them often, when I don’t have much time to spare, and despite the extreme ease, I achieve a main dish that everyone truly enjoys.
In fact, I always leave a few packets in the freezer with chicken breast already cut and portioned, and when I’m in a hurry, it’s always useful. Just defrost it quickly in the microwave (or leave it at room temperature early in the morning) and cooking it takes no time at all: a maximum of twenty minutes and it’s ready.
If you’re looking for a dinner-saving recipe, the kind that requires very few ingredients and doesn’t demand hours in front of the stove, you’re in the right place! Often, after a long day, the last thing we want is to get involved in elaborate preparations. But that doesn’t mean having to sacrifice flavor!
Pan-Fried Chicken Bites are the epitome of practical, quick, and surprisingly tasty cooking. Perfect for those who have little time but don’t want to miss out on a succulent and delightful dish, this recipe transforms the classic chicken breast into a main course that pleases everyone, both adults and children.
Ready in less than 20 minutes and customizable with your preferred spices, these bites will become a must in your weekly routine. What are you waiting for? Let’s get to work!
Let’s see together how to make them. Prepare the ingredients, and let’s start.
Other tasty recipes with chicken:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 lb chicken breast (500g)
- 1 onion (small)
- 1 clove garlic
- 1/4 cup glass white wine
- 4 tablespoons olive oil
- salt
- pepper
- flour
- aromatic herbs (chopped)
Tools
- 1 Pan
Steps
Making Pan-Fried Chicken Bites is very simple.
First, cut the chicken breast into cubes (bites) about 1 inch in size.
Place the flour on a plate and coat the chicken bites, ensuring they are well-floured on all sides; remove excess flour and set aside.
Then, in a large pan, heat 3-4 tablespoons of olive oil over medium-high heat with the clove of garlic. When hot, add the chicken bites.
Allow them to sear for about 5-7 minutes, turning frequently, until they are well browned.
Once browned, remove the garlic; pour in more than half a glass of white wine and let it evaporate. Add the thinly sliced onion, season with chopped herbs, salt, and pepper.
After that, slightly lower the heat and allow them to cook for about 10 – 15 minutes, depending on the size of the chicken bites. Mine are pretty small (about 1 inch). The bites are ready when the meat is tender.
If they stick during cooking, add a ladle of hot water (or broth) from time to time. Serve the bites hot, garnished with a sprinkle of fresh parsley or rosemary. They are perfect accompanied by a side of roasted potatoes or fresh salad.
Here are the Pan-Fried Chicken Bites ready. Enjoy your meal!
Until the next recipe
Storage
You can store the Pan-Fried Chicken Bites in the refrigerator for up to 2-3 days, sealed in an airtight container.
To reheat them, add a tablespoon of water or broth to a pan and heat them over low heat for a couple of minutes, stirring. This will help keep the chicken tender and rehydrate the sauce.
Tips and Suggestions
– Chicken: for exceptionally tender bites, make sure to use high-quality chicken breast. Cut the pieces evenly (about 1 inch) to ensure even cooking.
– The secret to the crust (and the sauce): the flour coating not only helps brown the chicken’s exterior, but it’s essential for creating the sauce that envelops the dish. Always shake off excess flour before putting the bites in the pan.
– Hot pan: sear the chicken in a well-heated pan to immediately seal the juices inside. Don’t overcrowd the pan; if needed, cook the bites in two batches to prevent the temperature from dropping too much and the chicken from starting to boil instead of searing.
– Wine vs. Broth: dry white wine adds an aromatic touch. If you prefer not to use alcohol, warm vegetable broth works excellently and helps create a more delicate sauce.
Variations
The beauty of this recipe is that it lends itself to endless customizations:
– Lemon: add the juice of 1/2 lemon after deglazing with wine/broth. Add the grated zest of 1 lemon when off the heat.
– Mushrooms: add 5 oz of sliced champignon mushrooms to the pan before the chicken and brown them well. Then proceed with the recipe.
– Curry: mix 1 teaspoon of curry powder with the flour before coating the chicken.
– Spicy: add chopped fresh chili along with the oil at the beginning of cooking, or halfway through if using powdered chili.
– Delicate with herbs: add chopped herbs (such as marjoram, sage, and thyme) along with the salt and pepper, just before deglazing with wine/broth.
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FAQ (Questions and Answers)
Can I use Cornstarch instead of All-Purpose Flour?
Absolutely yes! If you prefer a gluten-free version or want an even more glossy and transparent sauce, cornstarch is a great substitute. The procedure remains the same: use it to coat the chicken and thicken the sauce.
My chicken turned out hard and dry. What did I do wrong?
The most common causes are two:
– Overcooking: since these are small bites, they cook very quickly. Once the sauce has thickened, and the chicken is browned, it is ready (no more than 12-15 minutes total).
– Temperature too low: if the flame is too low at the beginning, the chicken releases its juices before browning, resulting in tough and dry bites. Make sure the pan is well-heated at the start!Can I make this recipe with turkey breast?
Certainly! Turkey breast is a great alternative. It requires the same cooking times and behaves identically thanks to the coating. It might need a pinch more salt and pepper since turkey has a slightly more delicate flavor.
