5 Ridiculously Easy Chicken Bites with Only 2 Ingredients

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

Ready for a new chicken dinner winner? Meet the ridiculously easy homemade chicken bite: a saucy little nugget of tender roasted chicken.

You don’t even have to cut up the chicken: Ask the guys behind the counter at your grocery store to chop your chicken into one-inch chunks, then try one of these five (two-ingredient!) flavor ideas. Eat them hot off the pan, top a grain bowl with them, roll them into a wrap, or stuff them into pita.

• The chicken: Each recipe calls for 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces, which will serve 4 to 6 people. (Or just you with leftovers.)
• Like we mentioned above, you can always ask your grocery store meat counter to do the cutting and trimming for you. If you want to use meat you already have, we recommend freezing the chicken for an hour to make cutting the chicken bites much easier and less messy.

Whisk equal parts honey and Dijon mustard in a large bowl with a generous drizzle of olive oil and a few pinches salt and pepper. Add 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces, and toss to coat. Transfer to a rimmed baking sheet. Bake at 375°F for 15 to 20 minutes, until an instant-read thermometer inserted into the thickest nugget registers 165°F.

Whisk 4 tablespoons melted butter, 1/3 cup hot sauce, and a few pinches salt and pepper in a large bowl. Add 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces, and toss to coat. Transfer to a rimmed baking sheet. Bake at 375°F for 15 to 20 minutes, until an instant-read thermometer inserted into the thickest nugget registers 165°F.

Whisk 1 cup plain whole-milk yogurt, 1/2 cup grated Parmesan cheese, and a pinch of salt and pepper. Add 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces, and toss to coat. Transfer to a rimmed baking sheet. Bake at 375°F for 15 to 20 minutes, until an instant-read thermometer inserted into the thickest nugget registers 165°F.

Whisk 1/4 cup olive oil with 1 (1-ounce) package taco seasoning and a pinch each salt and pepper in a large bowl. Add 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces, and toss to coat. Transfer to a rimmed baking sheet. Bake at 375°F for 15 to 20 minutes, until an instant-read thermometer inserted into the thickest nugget registers 165°F.

Whisk 1/4 cup olive oil with a pinch or two garam masala and a few pinches salt and pepper in a large bowl. Add 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces, and toss to coat. Transfer to a rimmed baking sheet. Bake at 375°F for 15 to 20 minutes, until an instant-read thermometer inserted into the thickest nugget registers 165°F.