Today I propose a quick, simple, yet very tasty main course: Pan-Fried Chicken Bites. I often prepare them when I don’t have much time, and despite the simplicity, I obtain a main course that everyone really enjoys.
In fact, I always keep a few packs in the freezer with chicken breast already cut and portioned. When I’m in a hurry, it’s always handy. Just defrost it quickly in the microwave (or leave it at room temperature early in the morning) and then cooking it takes just a moment: twenty minutes at most, and it’s ready.
If you’re looking for a dinner-saving recipe that can be prepared with very few ingredients and doesn’t require hours in front of the stove, you’re in the right place! Often, after a long day, the last thing we want is to engage in elaborate preparations. But this doesn’t mean sacrificing taste!
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, young and old.
Ready in less than 20 minutes and customizable with your favorite spices, these bites will become a staple in your weekly routine. What are you waiting for? Let’s get to work!
Let’s see together how to make them. Get the ingredients ready and let’s start.
Other tasty recipes with chicken:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- 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
- herbs (chopped)
Tools
- 1 Frying 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; eliminate the excess flour and set aside.
Then, in a frying pan large enough, heat over medium-high heat 3-4 tablespoons of olive oil along with the garlic clove. When hot, add the chicken bites.
Let them brown for about 5-7 minutes, turning them often, until they are well-golden.
Once browned, remove the garlic; pour in a generous half glass of white wine and let it evaporate. Add the thinly sliced onion, season with the chopped herbs, salt, and pepper.
Next, lower the heat slightly and let it cook for about 10 – 15 minutes, depending on the size of the chicken bites. Mine are quite small (about 1 inch). The bites are ready when the meat is tender.
If they start to stick during cooking, add a little hot water (or broth) occasionally. 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 Chicken Bites in the refrigerator for up to 2-3 days in an airtight container.
To reheat them, add a tablespoon of water or broth in a pan and heat them on low 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): Flour not only helps brown the outside of the chicken, but it’s essential for creating the sauce that coats the dish. Always remove the excess flour by shaking the bites before putting them in the pan.
– Hot pan: Brown the chicken in a very hot pan to seal the juices inside right away. Don’t overcrowd the pan; if necessary, cook the bites in two batches to prevent the temperature from dropping too much and the chicken from starting to boil instead of browning.
– Wine vs. Broth: Dry white wine adds an aromatic touch. If you prefer not to use alcohol, hot vegetable broth works just as well and helps create a milder 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 zest of 1 lemon off the heat.
– Mushrooms: Add 5 oz of sliced champignon mushrooms to the pan before the chicken and sauté 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 with the oil at the start of cooking, or halfway through if using powdered chili.
– Delicate herbs: Add chopped herbs (such as marjoram, sage, and thyme) 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 shinier and clearer sauce, cornstarch (cornflour) 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 two most common causes are:
– Cooking too long: As they are small bites, they cook very quickly. Once the sauce has thickened and the chicken is golden, it’s ready (no more than 12-15 minutes in total).
– Too low temperature: If the heat is too low at the start, the chicken releases its juices before browning, resulting in tough and dry meat. Make sure the pan is very hot from 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, as turkey has a slightly more delicate flavor.
