15 Minute Boneless Buffalo Chicken Bites
These buffalo chicken bites are an easy, protein-packed meal made in just one skillet! Juicy, bite-sized pieces of chicken are cooked to perfection and coated in a bold, tangy buffalo sauce. This simple recipe is gluten free, dairy free, and made without breading—perfect for a quick and healthy weeknight dinner. Serve in tacos, rice bowls, or on a salad for a delicious and satisfying meal! Ready in just 15 minutes with minimal ingredients.
Servings 4
Calories 240kcal
Ingredients
- 1.5 pounds boneless, skinless chicken
- ½ cup hot sauce
- 1 tablespoon avocado oil
- 1 tablespoon dried chives
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon dried dill
Instructions
- Preheat a large skillet over medium heat.
- Cut the chicken into cubes (about 1-1.5 inch chunks). Add the chicken to a bowl.1.5 pounds boneless, skinless chicken
- Combine hot sauce, avocado oil and spices in a bowl. Stir well then pour the buffalo sauce over the chicken cubes.½ cup hot sauce, 1 tablespoon avocado oil, 1 tablespoon dried chives, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon sea salt, ½ teaspoon dried dill
- When the skillet is hot, add the chicken and buffalo sauce and move the chicken to to one layer in the skillet then don't touch the chicken for 5 minutes.
- After 5 minutes, stir the chicken and cook 4-5 more minutes, stirring occasionally.
- If there is a lot of liquid left in the skillet, take the chicken out and cook the chicken 1-3 more minutes until thickened. Return the chicken to the skillet and stir well.
Video
Notes
Top tips
- Use sharp kitchen shears or a knife to cut up the chicken.
- Cut the chicken into 1-1.5 inch chunks so they cook evenly
- You can easily double the recipe (just be sure to cook it in two batches or use two skillets so that the chicken doesn't crowd the pan).
- Fridge: Store leftovers in the fridge in an airtight container for up to 3 days.
- Freezer: freeze leftover chicken for up to 3 months. Be sure to let the chicken cool completely before freezing. Freeze in a freezer safe bag or container and label it with the name, date and use by date.
- Be sure to defrost the chicken in the fridge overnight before reheating.
- Stove – reheat in a skillet over medium low heat, covered. Add an additional 1 tablespoon of water or hot sauce to the skillet to ensure the chicken doesn’t dry out.
- Microwave – microwave on high for 1:30-2 minutes.
Nutrition
Calories: 240kcal | Carbohydrates: 1g | Protein: 33g | Fat: 11g | Fiber: 0.2g | Sugar: 0.4g
