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Creamy Garlic Sauce for Grilled Chicken Bites

Indulge in the rich flavors of this creamy garlic sauce for grilled chicken bites. Tender pieces of chicken are enveloped in a velvety sauce, combining bold garlic and luscious cream for an irresistible dish. Perfect for dinner parties or cozy weeknight meals, this recipe is quick to prepare and versatile enough to complement any side. Elevate your culinary repertoire with this delightful comfort food that promises to impress family and friends alike.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 4 cloves fresh garlic, minced
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp agar-agar powder
  • Salt and pepper to taste

Instructions

  1. Trim excess fat from chicken breasts and cut into bite-sized pieces.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 6-8 minutes until golden brown.
  3. In another pan, sauté minced garlic until fragrant (about 1 minute). Add heavy cream and chicken broth; stir well.
  4. Mix in Dijon mustard and agar-agar powder; simmer gently until thickened (about 3 minutes).
  5. Combine the cooked chicken with the creamy sauce, tossing gently to coat.
  6. Serve on plates or a platter, garnishing with fresh herbs if desired.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (250g)
  • Calories: 476
  • Sugar: 2g
  • Sodium: 620mg
  • Fat: 31g
  • Saturated Fat: 15g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 0g
  • Protein: 41g
  • Cholesterol: 156mg

Keywords: For added flavor, marinate the chicken in your favorite spices for at least an hour before cooking. Substitute heavy cream with coconut cream for a dairy-free option. This sauce pairs wonderfully with sautéed vegetables or pasta.