Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon dried Italian herbs (or a mix of rosemary, thyme, oregano, and basil)

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley, for garnish (optional)

1 tablespoon lemon juice (optional, for brightness)

1/4 cup chicken broth (optional, for added moisture during cooking)

Instructions

Step 1: Rinse the chicken breasts and pat them dry. Cut into 1-inch cubes and mince the garlic cloves.

Step 2: In a medium bowl, mix the minced garlic, olive oil, dried Italian herbs, paprika, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Refrigerate for at least 30 minutes or up to 24 hours to marinate.

Step 3: Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Add the chicken cubes in a single layer, cooking in batches if necessary.

Step 4: Cook the chicken for 5-7 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Add a splash of chicken broth if the pan becomes dry.

Step 5: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the chicken in a single layer on the sheet.

Step 6: Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Step 7: For air fryer method, preheat the air fryer to 375°F (190°C) for 3-5 minutes. Place the marinated chicken in the basket in a single layer, avoiding overcrowding; cook in batches if needed.

Step 8: Air fry for 8-10 minutes, flipping the chicken halfway through, until golden brown and fully cooked with an internal temperature of 165°F (74°C).

Step 9: Remove the chicken from heat and sprinkle with grated Parmesan cheese. If desired, squeeze lemon juice over the top and garnish with chopped fresh parsley.

Step 10: Serve warm as an appetizer, main dish, salad topping, taco filling, or a tasty snack.

Tips & Variations

For extra tenderness, marinate the chicken overnight in the refrigerator.

Substitute Italian herbs with fresh rosemary and thyme for a brighter flavor.

Add a pinch of cayenne pepper if you like a bit of heat.

Use low-sodium chicken broth to control saltiness when adding moisture during cooking.

Serve with a dipping sauce like garlic aioli or a zesty yogurt dip for added flavor.

Storage

Store leftover chicken bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through to avoid drying them out. For longer storage, freeze the cooked bites in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used and will offer a juicier, more flavorful result. Adjust cooking time as thighs may take slightly longer to cook through.

How do I know when the chicken bites are fully cooked?

The safest way is to check with a meat thermometer; the internal temperature should reach 165°F (74°C). The chicken should be opaque with no pink inside.