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.
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
Mushroom Chicken Bites
Ingredients
- 2 tablespoons oil divided
- 1 lb boneless chicken thighs cut into 1-inch | 2cm pieces
- ½ teaspoon salt to taste
- ¼ teaspoon cracked pepper
- 2 teaspoons Italian seasoning
- ½ teaspoon each garlic powder
- ½ teaspoon onion powder
- ½ 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.
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?
msscamp says
I’m not sure about .38 tsp, but .75 is 3/4 tsp.
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??
Jacki says
I did! It was still amazing!
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.
Tracy says
Making this tonight! Can’t wait. Made the chicken stroganoff last week and it is amazing. Thank you for all your recipes!!