Don’t you hate when a recipe promises it’ll take you 30 minutes tops, but you end up needing at least 45 minutes? No one does more than my husband. It’s true that many recipes are way off on their timing, but it’s also true that my husband is meticulous with his prep (i.e. slow). He’s an excellent recipe follower and makes delicious dinners every week, but cooking definitely doesn’t come naturally to him. So if he says a recipe is “easy,” I know it’s true. One of his favorite fast recipes: Patty Catalano’s garlic-Parmesan chicken bites.
It’s a go-to for a lot of people actually. When we published the recipe last April, it quickly became one of our most popular and most-saved recipes. A quick scroll through the comments reveals the enthusiastic approval of home cooks of all levels, and there are at least four mentions of home cooks adding the recipe to their weekly “rotation.” Our Deputy Food Editor Kristina Razon was the original cross-tester and still makes it for her family. And on a call earlier this week, Editor-in-Chief Lindsay Funston said it’s always a hit with her 3-year-old.
What Makes Garlic-Parmesan Chicken Bites so Good
Beyond cutting the chicken and mincing garlic, there’s barely any prep (my husband and I like to use pre-grated Parm). This recipe was our first skillet “chicken bite” recipe at home, and we’re sold. Cooking them really does just take 15 minutes. (Trust me, if it didn’t, I’d never hear the end of it from him.)But to me, fuss-free is a bonus. Being ridiculously delicious is a must. And this recipe is good. Each piece of chicken is coated in butter, garlic, and Parmesan. It’s a simple combo, but make this recipe once and you’ll wonder why you don’t cook chicken in butter more often. Patty very brilliantly instructs to add the garlic (plus more butter!) at the end to “[coax] the very best flavor from a very small number of ingredients.”
A Few Tips
Use chicken thighs. We’ve made this recipe with both boneless skinless chicken breast and thighs, and it’s always devoured. But we’re partial to the dark meat—it’s juicy and more flavorful.Don’t microplane the Parmesan. I usually love the delicate cheesy wisps, but for this recipe I love the nubby, crumbly texture that store-bought grated Parmesan adds. It melts more slowly and won’t totally disappear when heated.
