Ingredients

For the Chicken Bites

• 2 pounds boneless, skinless chicken breasts or chicken thighs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons cornstarch (optional, for extra crispiness)
• 2 tablespoons olive oil

For the Lemon Garlic Sauce

• 4 tablespoons unsalted butter
• 6 to 8 cloves garlic, finely minced
• Zest of 1 large lemon
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon honey or sugar (optional, for balance)

Optional Garnishes

• Fresh parsley, finely chopped
• Extra lemon slices for serving

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Equipment Needed

• Large cutting board
• Sharp knife
• Large mixing bowl
• Large skillet or sauté pan
• Tongs or spatula
• Microplane or fine grater (for lemon zest)

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Step 1: Prepare the Chicken

1. Pat the chicken dry with paper towels. This step is important because moisture prevents browning.
2. Cut the chicken into bite-sized pieces, about 1 to 1.5 inches each. Try to keep the pieces uniform so they cook evenly.
3. Place the chicken pieces into a large mixing bowl.

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Step 2: Season the Chicken

1. Add salt, black pepper, paprika, garlic powder, and onion powder to the bowl.
2. If using cornstarch, sprinkle it evenly over the chicken. This creates a light coating that helps crisp the surface.
3. Drizzle the olive oil over the chicken.
4. Toss everything together until each piece is well coated.

Let the chicken sit at room temperature for 10 to 15 minutes. This helps it cook more evenly.

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Step 3: Cook the Chicken Bites

1. Heat a large skillet over medium-high heat.
2. Once hot, add a small amount of olive oil if the pan is dry.
3. Add the chicken in a single layer. Do not overcrowd the pan. Cook in batches if necessary.
4. Let the chicken cook undisturbed for 3 to 4 minutes so it develops a golden crust.
5. Flip the pieces and cook for another 3 to 4 minutes until fully cooked.
6. Remove the chicken from the pan and set aside on a plate.

The chicken should be golden on the outside and juicy inside. Internal temperature should reach 165°F (74°C).

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Step 4: Make the Lemon Garlic Sauce

1. Reduce the heat to medium.
2. Add the butter to the same pan and allow it to melt gently.
3. Add the minced garlic and cook for 30 to 60 seconds, stirring constantly. Do not let it brown.
4. Add the lemon zest and stir to release the oils.
5. Pour in the lemon juice, salt, black pepper, and red pepper flakes if using.
6. Add honey or sugar if you want a slightly balanced, less sharp sauce.
7. Simmer for 2 to 3 minutes until slightly reduced and fragrant.

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Step 5: Combine Chicken and Sauce

1. Return the cooked chicken bites to the pan.
2. Toss the chicken in the sauce until every piece is coated.
3. Cook together for 2 more minutes, allowing the sauce to cling to the chicken.
4. Taste and adjust seasoning if needed.

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Step 6: Finish and Serve

1. Remove from heat.
2. Sprinkle with freshly chopped parsley if desired.
3. Serve immediately with extra lemon slices on the side.

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Serving Suggestions

• Serve over rice, quinoa, or couscous
• Add to pasta with extra butter or cream
• Use in wraps or pita bread with yogurt sauce
• Pair with roasted vegetables or a fresh salad

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Tips for Best Results

• Use chicken thighs for extra juiciness and flavor.
• Always zest the lemon before juicing it.
• Fresh garlic gives the best flavor; avoid pre-minced if possible.
• Do not overcook the garlic, as it will turn bitter.
• If sauce reduces too much, add a tablespoon of water or brot