10 Minute Italian Chicken Bites
I started making this Italian Diced Chicken because Dave would come home from work starving, and I needed to get dinner on the table fast (I’m sure you can relate).
When I was running my meal prep business, I learned that cutting chicken into tenders helped keep it juicy, and I used that experience to create this recipe. Dicing the chicken makes it cook even quicker while still staying moist and flavorful, no marinating needed (because who has time for that?).
This recipe is the definition of easy, all you need is chicken, olive oil, spices, and vinegar, and it’s ready in about 15 minutes total. I’ve made versions of this recipe over 100 times, and it’s the secret to many of my 20 minute meals on my website, like my Chicken Pea Skillet or Buffalo Chicken Tacos.
This recipe using cubed chicken breast is perfect for busy weeknights or meal prep! They cook up in just 10 minutes with minimal effort, making them a go-to for quick, flavorful meals. No need to marinate the chicken—just season and cook, and you’ve got a deliciously savory protein ready to go.
These bites are super versatile, perfect for tossing on salads, serving in wraps, or topping pizzas and pasta. They’re also great with sides like mashed potatoes, rice, or pesto cauliflower rice. Plus, they’re Whole30, paleo, low carb, and keto-friendly, making them a great choice for any almost any diet
Ingredients
- Boneless, skinless chicken – you can use boneless, skinless chicken breast, thighs or chicken tenders to make chicken cubes to cook in the skillet. Chicken tenders are great because they are already thin, so the prep will take even less time.
- Spices: Italian seasoning, salt, garlic powder – these simple seasonings help to give the chicken cubes so much flavor after cooking on the stove.
How to cook chicken pieces in a pan
Step 1: Start by combining the Italian seasoning, lemon juice and garlic olive oil (see substations below) in a large bowl, stirring well.
Step 2: Trim the chicken breast (or thighs) into 1 inch cubes, using kitchen shears.
Step 3: Add the cubes of chicken to the Italian seasoning and stir well.
Step 4: Preheat a cast iron skillet over medium heat. Add the Italian chicken to the skillet and let cook 4-5 minutes, don’t touch the chicken.
Step 5: After 4-5 minutes, move the chicken around frequently with a spatula until all sides are browned and chicken is cooked to 165F internally.
Sam’s Tips for Success
- For quick prep, use chicken tenders, they are already thin and are quick to prep.
- Short on time? Cube the chicken ahead of time and store it in an airtight container or bag (up to 2 days in advance).
- Make prep easier with kitchen shears! If you don’t have them, a knife and a dishwasher-safe plastic cutting board work great. I recommend avoiding wood cutting boards for raw chicken.
- Switch up the flavors, make these into Ranch Chicken Bites or Chicken for Tacos by changing the seasonings.
- Budget-friendly tip: Save a little by using boneless, skinless chicken thighs.
Cubed Chicken Skillet Recipe
Guided Recipe Video
Ingredients
- 1 tablespoon Italian Seasoning
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 pound boneless skinless chicken breast (or boneless skinless chicken thighs or chicken tenders)
Instructions
- In a large bowl, combine 1 tablespoon Italian seasoning, juice from 1 lemon, 1 tablespoon olive oil, and one teaspoon each garlic powder and salt. Stir well.
- Cut up the chicken into 1 inch cubes using kitchen shears. Add directly to the Italian seasoning marinade.
- Stir the chicken well, making sure it's coated on all sides.
- Preheat a cast iron or stainless steel skillet over medium heat.
- Add the chicken and cook 4-5 minutes without touching the meat, allowing it to sear well.
- For the next 4-5 minutes, stir the chicken occasionally, making sure all sides get browned.
Equipment
- Cast Iron Skillet
Notes
- To ensure the skillet is hot, you can preheat it over medium heat while cutting up the chicken.
- For quick prep, use chicken tenders. For budget, use chicken thighs.
- You can cube the chicken in advance if you are short on time. Store in airtight bag.
- To make low fodmap, substitute the 1 tablespoon olive oil + 1 teaspoon garlic powder with 1 tablespoon. garlic olive oil.
Nutrition Information
Common questions
Can you make chicken cubes in advance
Yes, you can prep the chicken by cubing it and marinating with Italian seasoning up to 8 hours in advance. If marinating longer, skip the lemon juice, as it can change the texture of the chicken.
Cooked chicken cubes can be stored in the fridge and reheated easily in a skillet over medium-low heat or in the microwave.
How to double or triple this recipe
To make more than 1.5–2 pounds of cubed chicken, you’ll need to cook in batches to avoid overcrowding the skillet.
Each piece of chicken should be in a single layer, touching the bottom of the pan, so it can brown evenly. Use a large skillet, or cook the chicken in batches to ensure perfect texture without overcooking.
This was so delicious, quick and easy! Thank you
So glad you enjoyed it Ellen! I really appreciate you coming to leave a review, it means so much! Happy cooking xo Sam
I used frozen chicken breasts so this came out a bit too salty, but the other flavors were great! Will definitely make again, with adjustments to the salt
June thank you so much for combing back to leave a comment – it really is so helpful to hear these tips from others. Glad you found a recipe that you will enjoy over and over again! Happy cooking!
I had been looking for a simple, delicious “grilled” chicken recipe and I kept finding, “easy” recipes pounding the chicken, etc., and Iooked at several different ones. Not that pounding chicken is that hard, I just wanted to cut it up, put some tasty seasoning on it and call it good. Well … this was BEYOND good, absolutely delicious, and exactly what my taste buds were searching for. AND simple and efficient! THANK YOU!
I rarely leave review, but this is a delicious and easy dish! Made it numerous times with breast and thighs. It’s my go to lunch prep protein. Thank you!
Jackie thank you so much for taking the time to review this dish! I really appreciate it and love that it’s become part of your routine!
Excellent and sooo quick! I did add white wine and butter to the chicken after it was browned and let it simmer so that there was a nice juice to add when I served it over rice.
Oh my, goodness! And GOODNESS it was! Excellent recipe, the entire family loved it. I served the chicken atop bowtie pasta to which I had added a small amount of pesto alla Genovese (to keep the pasta from sticking together) and strips of roasted red pepper. The entire presentation was lovely and so tasty. Definitely will be a part of my recipe box. Thank you!
Thank you for a quick, easy, and delicious skillet chicken dish! Even my SUPER picky husband and 4 year old liked it! I didn’t have a lemon on hand, only lemon juice, so added 5 TBL, which made it a bit too lemony. When I make again I think Ill add 3-4 TBL of lemon juice. I’m sure if you follow the recipe as written, the amount one lemon produces is perfect, but wanted to provide my feedback in case anyone can find it helpful.
This is a great recipe. I also added some fresh garlic, parsley and oregano. Very yummy. My 12 year old couldn’t eat it fast enough!
This was a simple recipe but full of deliciousness. I thank you for putting DO NOT TOUCH THE CHICKEN. I think this is where I was failing with all recipes using the cast iron. Now I know when I cook chicken… not to turn it until 4-5 minutes. Thank you!