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Low Carb Garlic Mushroom Chicken Bites is the EASIEST dinner to throw together! Do it all in one skillet and let the flavours BLOW YOUR MIND!
Mushroom Chicken Bites seared and cooked in buttery pan juices filled with herbs and spices, is the perfect dinner for anyone low on time. All you need is one pan, a wooden spoon and a stove top. DONE.
HOW TO MAKE CHICKEN BITES
Normally, when you think of chicken bites, you think of chicken nuggets or bite-sized pieces of crumbed chicken like our chicken garlic chicken strips or chicken tenders. With this recipe, we have kept it ALLLL low carb and replaced breadcrumbs with a buttload of flavours!
The best part? The mushrooms release their butter, garlic and seasoning flavours into the pan with the chicken, forming a tantalising sauce that makes for the best mushroom chicken bites recipe you’ve ever tried.
Much like our garlic mushroom chicken thighs, these easy chicken bites are low fuss and can be on your plate in minutes. A fair jump from our more indulgent Chinese lemon chicken recipe, these chicken bites are a little better for the waistline, meaning you can dig into these tender, healthy chicken bites without an ounce of guilt.
HOW LONG TO COOK CUBED CHICKEN
The recipe calls for 1-inch bite-sized pieces. For this reason, they only need to be cooked in a hot pan for 5-6 minutes or cook until they are browned all over and just cooked through! If your pan isn’t large enough, cook them in two batches to:
- Avoid overcrowding the pan
- Prevent boiling the chicken bites
- Get a nice, golden sear all over
Once the rest of the ingredients have been cooked, those garlic mushroom chicken bites can then get added back into the pan to warm through and continue cooking until it’s all done!
WHAT DO YOU EAT WITH CHICKEN BITES?
That’s the beauty of this recipe. It already comes fully loaded with ALL the good stuff! Mushrooms, bell peppers and shallots – SO MUCH FOOD. You can serve over cauliflower rice to keep it low carb, or you can go for gold with plain rice or egg noodles.
For the ultimate flavour bomb, you can also pile spoonfuls of your mushroom chicken bites onto toasted garlic bread for a quick and tasty snack. Also, if you love a garlicky flavor, the next recipe you should consider is our Garlic Butter Baked Salmon or for a savory flavor bomb, pair it with my Portobello Pizzas. It’s a fantastic dish that perfectly complements the taste you’re after.
FAQ’s
A meat thermometer in the kitchen is your best friend! Pop the thermometer into the centre of the mushroom chicken bite. If the temperature meets 165°F/75°C, you’re good to go.
If you don’t have a meat thermometer, you can always try the poke method. It is exactly what it sounds like: find a knife or skewer and poke a whole or slice into the chicken. If the juices run clear, the chicken is ready to eat. If the juices are still pink, it needs more time.
MORE CHICKEN RECIPES
Chicken Thighs With Creamy Mushroom Garlic Sauce
Crispy Beer Chicken with Mushroom Gravy
Chicken Stroganoff
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Mushroom Chicken Bites
Ingredients
- 2 tablespoons oil divided
- 1 lb boneless chicken thighs cut into 1-inch | 2cm pieces
- 1/2 teaspoon salt to taste
- 1/4 teaspoon cracked pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon each garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 8 ounces sliced brown mushrooms
- 3 tablespoons butter
- 1 tablespoon brown shallot chopped
- 1 tablespoon green bell pepper seeded and chopped
- 4 cloves garlic minced
- 2 tablespoons fresh parsley chopped
Instructions
- Heat 1 tablespoon of oil in a large pan on medium-high heat. When oil is hot, add chicken. Season with salt, pepper, Italian seasoning, garlic powder, onion powder and paprika. Mix well and sear chicken all over until browned and cooked through, about 5-6 minutes. Transfer cooked chicken to a plate; set aside and keep warm.
- Heat remaining oil in the same pan with 1 tablespoon of butter. Add the mushrooms and cook, while stirring, until just beginning to brown and soften, about 3-4 minutes.
- Add the remaining butter to the pan. Let melt and sauté shallots and bell peppers until just soft and fragrant, about 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
- Add the chicken back into the pan along with any juices released while resting. Mix through all of the ingredients to evenly coat in the pan juices. Continue cooking until all vegetables are soft and the chicken is cooked through, about 1-2 more minutes.
- Taste test and season with salt and pepper, if desired. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so flavorful! We absolutely loved it. A definite keeper. Thank you for the recipe.
These were delicious! Also, thank you so much for adding the measurements in metric as well. It saves Europeans like me a ton of converting!
This is a go to for me. Easy to put together on a week night and my family loves it. I don’t use as much butter because everyone in my household is on a healthy kick but it’s still delicious I just add a little chicken stock to make more sauce.
This was so good and easy to put together, my husband even said he could make this recipe and not screw it up! We did add a can of diced tomatoes and then sprinkled parmigiana regiano on top. It was like having a supreme pizza without the crust!
The whole family raved about this recipe! I served it with a side of green beans and egg noodles. It is definitely a keeper!
Always have amazing recipes
Made this today will definitely make again it was delicious with pan seared zucchini
Brilliant recipe…LOVE IT!!!. I have cooked it twice and both time it has been great hit and going to cook it again today. Thank you for sharing the recipe.
Sooooo good. Is on my repeat list.
Awesome recipe. I did add a bit more on the seasonings I am an avid cook so I like to eye ball the seasonings as I see fit. But honestly great recipe. It’s paleo gluten free and delish!
I’m normally not a fan of fresh mushrooms but these were extremely good. The recipe was very tasty, definetly going to make it again.