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Garlic Mushroom Chicken Bites Recipe
Ash Tyrrell

Garlic Mushroom Chicken Bites Recipe

I made this garlic mushroom chicken bites recipe last weekend, and let me tell you — it’s absolutely addictive. The aroma of garlic sizzling in butter had everyone in my kitchen asking when dinner would be ready.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts – cut into bite-sized pieces; chicken thighs work too, but breasts stay leaner and cook quicker.
  • Salt and pepper to taste – adds essential seasoning; always season in layers for depth.
  • 1 teaspoon garlic powder – enhances garlic flavor throughout the meat.
  • 1 tablespoon olive oil – helps sear the chicken golden without drying it out.
  • 2 tablespoons butter – use real butter for a rich velvety sauce base.
  • 250 grams about 2 ½ cups mushrooms – white or cremini work best; slice them thick so they don’t shrink too much.
  • 5 cloves garlic minced – fresh is best; pre-minced garlic often has a duller flavor.
  • 2 tablespoons of fresh chopped parsley – adds a bright herby finish.
  • Optional: red chili flakes or grated parmesan – for a spicy kick or cheesy boost.

Method
 

  1. Start by cutting your chicken breasts into bite-sized chunks. Try to make the pieces similar in size so they cook evenly. In a mixing bowl, toss the chicken with salt, pepper, and garlic powder. Let it sit for 5–10 minutes. This helps the seasoning absorb into the meat while you prep the other ingredients.
  2. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer — don’t crowd the pan. Let the chicken pieces sear for 3–4 minutes without moving them too much so they get that beautiful golden crust. Flip and cook for another 3 minutes until fully cooked. Transfer to a plate and set aside.
  3. In the same pan, add your butter. Once melted and bubbling, toss in the sliced mushrooms. Let them cook undisturbed for a minute or two to release moisture and caramelize. Stir occasionally for 4–5 minutes until they shrink slightly and turn golden brown. The key is to let them sit enough to develop flavor without steaming.
  4. Push the mushrooms to one side of the pan and add the minced garlic. Cook the garlic for about 30 seconds or until fragrant — be careful not to burn it. Once it’s nice and aromatic, mix everything together so the garlic coats the mushrooms well.
  5. Add the cooked chicken back to the pan and toss everything together. Let it cook for another 1–2 minutes so the flavors blend. Finish with fresh parsley and a final pinch of salt and pepper if needed. If you want to level it up, sprinkle a bit of grated parmesan or red chili flakes on top.

Notes

  • Use a cast iron skillet for extra sear and flavor.
  • Don’t overcrowd the chicken while cooking, or it’ll steam instead of sear.
  • If your mushrooms release too much water, increase the heat slightly to let it evaporate.
  • Fresh garlic makes a huge difference — avoid garlic paste or powder for this step.
  • If you love sauce, add a splash of chicken broth or a dash of white wine at the end and let it reduce.