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, you will LOVE this new easy dinner recipe! All you need is one pan, a wooden spoon and a stove top. DONE.
CHICKEN BITES
Normally, when you think of chicken bites, you think of chicken nuggets or bite-sized pieces of crumbed chicken. With this recipe, we have kept it ALLLL low carb and replaced breadcrumbs with ALL THE FLAVOURS! The best part? The mushrooms release their juices into the pan to mix with the chicken juices, butter, garlic and seasonings. Mushroom Chicken Bites = Y.U.M!
HOW LONG DO YOU COOK CUBED CHICKEN?
The recipe calls for 1-inch bite-sized pieces. For this reason, they only needy to be cooked in a hot pan for 5-6 minutes, or 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 golden chicken bites get added back into the pan to warm through and continue cooking until its 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, shallots, SO MUCH FOOD. You can serve over cauliflower rice to keep it low carb, or go for gold with plain rice or egg noddles. Pile spoonfuls of mushroom chicken bites onto toasted garlic bread for the ultimate snack.
MORE CHICKEN RECIPES
Chicken Thighs With Creamy Mushroom Garlic Sauce
Crispy Beer Chicken with Mushroom Gravy
Chicken Stroganoff
Mushroom Chicken Bites
Ingredients
- 2 tablespoons oil, divided
- 1 lb (500g) boneless chicken thighs, cut into 1-inch | 2cm pieces
- 1/2 teaspoon salt to taste
- 1/4 teaspoon cracked black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon each garlic powder and onion powder
- 1/2 teaspoon paprika
- 8 oz (250g) sliced brown mushrooms
- 3 tablespoons (2 oz | 60g) butter
- 1 brown shallot, chopped
- 1 green bell pepper (capsicum), seeded and chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh chopped parsley
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.
Debi says
Made this recipe the other week and was a huge hit. Even had some left and gave to my father in law and he is raving about it.
Love coming to this webpage each day to see what I can cook. Quick and easy
Rich says
I made this and added chopped cashews near the end and it provided a needed (and tasty) crunch.
Richard Barclay says
Better off making your own its simple
Julie G says
I made your best lasagna one night (delicious!) and these the 2nd night. They were so good!! We had it with rice pilaf. I prepped everything ahead of time so when it came time to make dinner, it was a breeze. You have so many great recipes on your site. I can’t wait to try more!
Hunter says
Great recipe!! Thank you!!
Thomas Walter says
I followed the recipe with one substitution – I had pork tenderloin in my fridge – cut into medallions. Delicious.
Reny says
Looks so delicious and super healthy. Definitely a dish to get you back on your feet when you’re under the weather!
Fatemah Rajah says
lovely and tasty. quick dinner that tastes impressive
Christina Hoynacki says
Outstanding ! Followed recipe with the exceptions of adding flour to the mushroom pepper mixture along with some chicken broth and heavy cream. So delicious served with basmanti rice. Thank you for such a great go to company coming recipe. Will definitely be making again.
Heidi A. McCray says
EXCELLENT! Made it last night. So easy to make, The family loved it. I served it with Yellow Rice and Steamed Green Beans in light butter and added bacon bits. I love the simple, easy recipes on this site. I make many of them. Best thing is, it is ordinary everyday ingredients. I don’t have to spend a lot of money on a bunch of ingredients. Will peruse the site more to add to my recipe box. Thank you Cafedelites.com for wonderful meal ideas.
Judith McCarthy says
What are the American measurement equivalenst of 0.38 teaspoon and 0.75 teaspoon?
Paul says
Very good. I should have cooked the chicken on a higher heat to brown it more but that was my fault. The flavor was wonderful. Will cook this again.
Jamie Sue Mcadams says
Can I use chicken breast??
Lauren says
Can I use breast meat? My husband doesn’t like dark meat.
liberty says
Of course you can! Recipes are just guidelines. You can substitute the proteins or the herbs and spices, all according to your taste! That’s the beauty of cooking! I will be leaving out the green peppers in mine, as i cannot stand them. Also thing this recipe would be great with beef! Enjoy!
Karina says
Yes you can.