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Crispy Chicken Bites For Easy Dinners With Creamy Herb Dip

Crispy Chicken Bites for Easy Dinners

Crispy Chicken Bites for Easy Dinners are skillet-browned chicken breast pieces served with a cool, creamy herb dip.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Chicken Bites
  • 1 1/4 pounds boneless skinless chicken breasts cut into 1-inch chunks
  • 1 tablespoon olive oil divided
  • 1 tablespoon unsalted butter melted
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
Herb Dip
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill chopped
  • 1 small clove garlic finely grated
  • 1 tablespoon water as needed

Equipment

  • large skillet
  • Mixing bowls
  • Instant read thermometer
  • Paper Towels

Method
 

Prepare
  1. Pat the chicken chunks dry with paper towels. Toss them with the paprika, Italian seasoning, salt, and black pepper.
  2. Stir the Greek yogurt, mayonnaise, lemon juice, dill, and grated garlic in a small bowl. Add the water a teaspoon at a time until spoonable, then refrigerate while the chicken cooks.
  3. Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat until it shimmers.
Cook
  1. Add half of the chicken in a single layer. Cook for 3 to 4 minutes per side, turning once or twice, until browned and cooked through.
  2. Transfer the chicken to a plate and repeat with the remaining oil and chicken. Avoid crowding the skillet so the pieces brown instead of steaming.
  3. Return all the chicken to the skillet. Add the butter and garlic, then toss for 1 to 2 minutes until glossy and fragrant.
  4. Check the thickest piece with an instant-read thermometer. Chicken is done at 165°F, with no translucent center.
  5. Remove from the heat and scatter the parsley over the chicken. Serve hot with the chilled herb dip.

Notes

Refrigerate chicken and dip separately for up to 3 days. Reheat the chicken in a lightly oiled skillet over medium heat until hot; microwaving works, but the browned edges will soften. The dip can be made one day ahead.