Garlic Butter Chicken

The pot lid rattles and you know dinner is almost ready. You catch the smell of garlic and butter wafting through your kitchen window. It’s the kinda smell that makes you wanna drop everything and just dig in already.

Pin

By the time you lift the lid, you spot those golden brown chicken bites glistening with garlic butter. You recall how simple it was to throw together. No fancy tricks, just real simple flavors coming together in the pressure cooker.

You sense the tenderness already, knowing the quick release cooked them just right. This ain’t the kind of chicken that’s dry or tough. It’s juicy, buttery, and packed full of that garlicky goodness. You’re gonna wanna keep makin' this one on repeat for sure.

The Truth About Fast Tender Results

• Using the pressure cooker’s float valve is a lifesaver to know when you’re good to quick release.
• Quick release helps keep the chicken juicy by stopping the cooking fast.
• Pressure cooking breaks down proteins for super tender bites without dry edges.
• Garlic and butter added toward the end keep flavors fresh and rich.
• Natural release might overcook these bites so avoid it here.
• Slow release is better for big roasts but too slow for chicken bites.
• The broth depth in this recipe is minimal so no extra sauce needed, just pure buttery garlic taste.

The Complete Shopping Rundown

• 1 ½ pounds boneless skinless chicken breast, cut up bite-size.
• 4 tablespoons unsalted butter, cause you wanna control the saltiness.
• 4 cloves garlic minced fresh or you can use the pre-chopped kinda jarred garlic.
• Salt & pepper for seasoning the chicken.
• Optional sides like steamed veggies or rice to go along with.
• A splash of lemon juice if you wanna add brightness.
• Some fresh parsley for garnish, it kinda makes it look fancy but easy.
• A garlic press or knife for mincing garlic.
• A trusty pressure cooker with a proper sealing lid and float valve.

Shopping for this dish is no headache since all the ingredients are pretty classic. You probably got most of these in your fridge already. The chicken breast you cut at home or sometimes your deli has it pre-cut for ya. Butter and garlic are staples every city condo cook should keep on hand.

Walking Through Every Single Move

1. First off, season your chicken bites with salt and pepper real good. Don’t be shy here, you want every piece flavored.
2. Turn your pressure cooker to saute mode or use a large skillet if you’re prepping before pressure cooking. Melt half the butter, that’s 2 tablespoons.
3. Add your chicken bites in a single layer for even browning. Cook about 5-7 minutes, flipping occasionally until they get that golden color.
4. Once browned and mostly cooked, reduce the heat. You gotta keep it low now so it won’t burn.
5. Add the remaining butter and your minced garlic directly in. Stir it all so the chicken pieces get coated with that buttery garlic.
6. Let it cook for another 1-2 minutes until the garlic smells fragrant and soft but not burnt.
7. If you’re using a pressure cooker only for these steps, you wanna seal the lid and set it for about 5 minutes under pressure then do a quick release once float valve drops.
8. Finally, serve it right away with your fav side. Maybe some rice or veggies, heck even pasta.

Easy Tweaks That Make Life Simple

• You can swap chicken breasts for thighs if you want juicier bites with little effort.
• Using pre-minced garlic from a jar can save ya a bunch of time without much flavor loss.
• If you forget to thaw the chicken, cut it smaller to speed pressure cooking or use the slow release carefully but watch the texture.

These tweaks are about making sure you still get great dinner even if you’re rushin’ or forgot to prep.

Pin

When You Finally Get to Eat

You bite into those garlic butter chicken pieces and y’all, it’s like a little party in your mouth. The garlic punches right through but in a good way, smooth and buttery with just enough heat.

The chicken is perfectly tender with little crispy edges from the browning step. You sense the rich butter coating still warm and comforting as you chew.

This is the kinda dish that hits all the right spots. It feels like comfort food but quick enough for those busy weeknights when you gotta eat but don’t wanna spend hours in the kitchen.

Your Leftover Strategy Guide

• Store leftovers in an airtight container in the fridge. They usually stay good for about 3 days.
• When reheating, add a splash of water or broth before warming up to keep that broth depth and stop the chicken from drying out.
• You can freeze cooked bites in freezer bags layered with wax paper to prevent sticking. Thaw overnight in fridge before reheating.

This way, you always got a backup plan for those nights when hunger hits and you ain’t wanna cook fresh.

Your Most Asked Questions Answered

• Can I use frozen chicken? Sure can but gotta cut it smaller and maybe add a little more cooking time. Quick release helps avoid overcooking.
• How much garlic is too much? Four cloves is a good balance. You can add more if you really love garlic but keep in mind it gets stronger with time.
• What sides work best? Rice, pasta, or steamed veggies are all winners and soak up that buttery sauce real good.
• Can I use salted butter? You can but taste as you go to avoid over-salting.
• Is quick release always better for this? Yes, it stops cooking right away, which you want for tender juicy chicken bites.
• How do I clean my pressure cooker after this? Fill it with warm soapy water and soak the lid with the float valve loose to avoid buildup. Wipe everything down well.

Pin

Pin

The 3-Ingredient Garlic Butter Chicken Bites I Can’t Stop Making

Quick and juicy garlic butter chicken bites made in the pressure cooker for a weeknight dinner you’ll keep making on repeat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 310 kcal

Equipment

• 1 Pressure cooker with sealing lid and float valve
• 1 Garlic press or knife for mincing garlic

Ingredients

  

Main ingredients

• 1 ½ pounds Boneless skinless chicken breast cut into bite-sized pieces
• 4 tablespoons Unsalted butter
• 4 cloves Garlic minced, fresh or pre-chopped
• Salt & pepper to season the chicken
• Lemon juice optional splash for brightness
• Fresh parsley for garnish

Instructions

 

Instructions

• Season chicken bites well with salt and pepper.
• Turn pressure cooker to sauté mode and melt 2 tablespoons of butter.
• Add chicken to the pot in a single layer, brown for 5-7 minutes flipping occasionally.
• Reduce heat, add remaining 2 tablespoons butter and minced garlic. Stir to coat chicken.
• Cook for 1-2 minutes until garlic is fragrant but not browned.
• Seal lid, set pressure cooker for 5 minutes. Quick release once cooking is done.

Notes

Serve hot with your favorite side like rice, steamed veggies, or pasta. Garnish with fresh parsley and a splash of lemon juice if desired. Leftovers keep well in the fridge for up to 3 days or can be frozen for later.