Garlic Mushroom Chicken Bites
Seasoned chicken thigh pieces seared hard, then finished in a garlicky butter sauce with caramelised mushrooms and shallot. One skillet, 25 minutes.
Ingredients
- 2 tablespoons oil (vegetable or canola) divided — half for searing, half for the vegetables
- 1 lb boneless chicken thighs cut into 1-inch pieces; thighs stay more tender than breasts
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon cracked black pepper freshly cracked preferred
- 2 teaspoons Italian seasoning dried herb blend
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika for colour and a mild smokiness
- 8 ounces brown mushrooms sliced; button or cremini work well
- 3 tablespoons butter unsalted, divided
- 1 tablespoon brown shallot chopped
- 1 tablespoon green bell pepper seeded and chopped
- 4 cloves garlic minced
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Cut the chicken thighs into uniform 1-inch pieces — even sizing is what stops some pieces overcooking while others are still raw. Pat them completely dry with paper towels; this is what lets them sear instead of steam.
- In a medium bowl, combine the salt, cracked pepper, Italian seasoning, garlic powder, onion powder and paprika. Add the chicken and toss until every piece is coated. Let it sit about 5 minutes while you prepare everything else.
- Heat 1 tablespoon of the oil in a large skillet or cast iron pan over medium-high heat. When it shimmers, add the chicken in a single layer — work in two batches rather than crowding the pan. Cook 2–3 minutes without moving it, flip, and cook another 2–3 minutes. It should be golden on all sides but need not be cooked through yet. Transfer to a plate. Do not clean the pan: the browned bits are the base of the sauce.
- Add the remaining tablespoon of oil and 1 tablespoon of the butter to the same pan. Once the butter foams, add the sliced mushrooms and leave them undisturbed for about 2 minutes to colour. Then stir and cook another 2–3 minutes until caramelised and most of their moisture has cooked off.
- Add the shallot and green bell pepper and cook about 1 minute, stirring, until fragrant and translucent. Add the minced garlic and cook just 30 seconds — it burns fast.
- Add the remaining 2 tablespoons of butter and let it melt. Return the chicken and any juices from the plate, and toss to coat. Lower the heat to medium and cook 3–4 minutes more, stirring occasionally, until the chicken is cooked through (165°F internal). Remove from the heat, sprinkle with the chopped parsley and serve straight away.
Notes
Chicken breast works if that is what you have — cut it slightly smaller, about 3/4 inch, and take 1–2 minutes off the cooking time so it does not dry out.
No shallot? Use 2–3 tablespoons of finely chopped yellow onion, or the white parts of green onions.
Dairy-free: replace the butter with extra oil or a plant-based butter, and add a pinch more salt to make up for it.
Cutting tip: freeze the thighs for 15–20 minutes before cutting. Firmed up, they cut cleanly and evenly.
Variations: a splash of chicken broth with a squeeze of lemon after the mushrooms adds depth; shiitake bring earthiness and oyster mushrooms a delicate flavour; a pinch of red pepper flakes with the garlic, or smoked paprika in place of regular, for heat and smoke.
Storage: keeps in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat in a skillet over medium-low with a splash of broth or butter rather than the microwave.