15-Minute Garlic Butter Cubed Chicken Breasts

Cubed chicken breast cooks in minutes and soaks up whatever you throw at it. When I need a fast, reliable protein for weeknight dinners, this garlic butter version is the one I reach for.

It tastes like a little upgrade from plain chicken, with golden edges, plenty of garlic, and a buttery sauce that drips into whatever you serve underneath.

What Makes This Garlic Butter Chicken So Good

The chicken cubes get a quick sear that leaves the outside golden and the inside tender almost to the point of creamy. Then the garlic butter melts through the pan and everything smells like a good restaurant.

That sauce does double duty. It coats every cube and catches on the plate. Leftovers stay moist for days and never turn dry the way grilled chicken sometimes does.

Ingredients

• 1.5 lbs boneless, skinless chicken breast: cut into 1-inch cubes
• 2 tbsp olive oil: any neutral oil works
• 3 tbsp unsalted butter: salted is fine, just ease up on the added salt
• 4 cloves garlic: minced
• 1 tsp dried Italian seasoning: or a mix of dried thyme, oregano, and rosemary
• Salt and black pepper

Variations and Swaps

• Use chicken thighs: they stay even juicier and take the same cook time when cubed.
• Swap the herb: dried parsley, tarragon, or a pinch of smoked paprika all work.
• Make it dairy free: plant-based butter works well here; the garlic still shines.
• Add heat: a pinch of red pepper flakes with the garlic gives a gentle kick.
• Brighten it: a squeeze of fresh lemon at the end cuts the richness beautifully.

For an easy sheet pan version, try my Lemon Herb Chicken and Potatoes.

How to Make Garlic Butter Cubed Chicken Breasts

Step 1: Season and Rest the Chicken

Pat the 1.5 lbs cubed chicken breast dry with paper towels. Sprinkle evenly with about 3/4 tsp salt, a few grinds of black pepper, and 1 tsp Italian seasoning. Toss to coat, then let the chicken sit for about 5 minutes while you set a large skillet over medium-high heat.

Step 2: Sear the Chicken

Add 2 tbsp olive oil to the hot skillet. Once it shimmers, add the chicken in a single layer, working in batches if needed so the cubes are not touching. Cook undisturbed for 3 to 4 minutes, until the bottoms are deeply golden and release easily from the pan. Flip and cook another 3 minutes, until the chicken is cooked through and no longer pink in the center.

Step 3: Toss and Serve the Chicken

Push the chicken to one side of the pan and drop in 3 tbsp butter and the 4 minced garlic cloves. Cook for about 30 seconds, stirring the garlic into the butter just until fragrant. Remove from heat, toss the chicken to coat, then taste for salt. Spoon onto plates with the pan sauce and serve while hot.

Tips for the Best-Seared Cubed Chicken

• Pat the chicken very dry before seasoning. Any surface moisture turns into steam and kills the sear.
• Use a skillet wide enough to give each cube space. A cramped pan cools down and steams the meat instead of browning it.
• Let the butter melt and barely start to smell nutty before adding the garlic. That 30 seconds builds a deeper flavor.
• Slide the skillet off the heat the moment the garlic is fragrant. Even a few seconds too long makes it taste bitter.
• Leftover butter sauce in the pan is gold. Pour it over rice or steamed vegetables.

Expect sear times to shift a bit with cube size and pan type:

Storing Leftovers

Refrigerate cooled chicken in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water or an extra pat of butter to keep it from drying out. Cold cubed chicken also makes a great salad topper straight from the fridge.

What to Serve With Garlic Butter Cubed Chicken

Fluffy white rice soaks up every drop of the buttery pan sauce. For a quick vegetable, roasted broccoli or green beans add a crisp contrast. Buttered egg noodles turn this into a cozy one-bowl dinner. A simple arugula salad with lemon dressing balances the richness without competing.

Frequently Asked Questions

Can I freeze the cooked chicken?

Yes. Spread the cubes in a single layer on a sheet and freeze solid, then transfer to a freezer bag. They keep well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Can I start from frozen chicken?

It is much better to thaw the chicken completely first. Frozen cubes release a lot of water and will steam in the pan instead of browning.

Can I add vegetables to the same pan?

Absolutely. After the chicken is cooked, remove it and sauté sliced bell peppers, zucchini, or mushrooms in a little more oil until tender. Return the chicken to the pan to warm through.

Garlic Butter Cubed Chicken Breasts Recipe

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 415

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp dried Italian seasoning
• Salt and black pepper

Method

 

1. Pat chicken dry, season with salt, pepper, and Italian seasoning, and let sit 5 minutes while a skillet heats over medium-high.
2. Heat oil in the skillet, add chicken in a single layer, and sear 3 to 4 minutes per side until golden and cooked through.
3. Push chicken aside, add butter and garlic, cook 30 seconds until fragrant, then toss to coat and serve hot.

Notes

If the chicken sticks to the pan, it is not ready to flip. Wait until it releases easily. Let the cubes rest a minute after saucing so the butter settles into the meat.