French Onion Dip Chicken Bites

It should come as no surprise that chicken bites make a regular appearance on my dinner table. I’ve made garlic Parm chicken bites, bbq ranch chicken bites, and honey Dijon bites to name a few favorites, but these days my family only has eyes for these French onion dip chicken bites. Even my 5-year-old can’t get enough of this flavorful skillet. 

When you coat tender, juicy, bite-size pieces of chicken in a super-savory sauce that tastes just like classic French onion dip, you can rest assured that the pan will be devoured in a matter of minutes. Best of all, it comes together with a short ingredient list (thanks to a packet of onion soup mix) in less than 30 minutes from start to finish.

• The French onion sauce is the star. The tender, juicy pieces of chicken are great, but there’s no question that the French onion sauce is the highlight. It’s garlicky and buttery, with a hint of richness, and there’s just enough to coat every piece of chicken. 
• It’s an ideal weeknight dinner. This one-pan recipe cooks in just three simple steps, requires less than 30 minutes for prep and cooking, and calls for five ingredients. 
• You can serve French onion chicken bites in lots of different ways. Partner the chicken with an easy weeknight side dish or simple green salad, add to a grain bowl or salad to turn it into dinner, tuck into a wrap or pita, or toss with your favorite pasta.

• Boneless, skinless chicken. Take your pick between using boneless, skinless chicken breasts, thighs, or a combination of the two. The cook time will be about the same regardless of the cut.
• Unsalted butter. To avoid burning, a few tablespoons are added to the pan once the chicken bites are cooked through. This adds richness to the sauce and gives it the most wonderful silky texture.
• Onion soup mix. The classic Lipton’s brand is my personal favorite, as it’s flavorful and not too salty. That said, any brand will work.
• Water. A few spoonfuls added at the end of cooking thins out the buttery onion mixture, turning it into a rich, glossy sauce. If you’re worried about water dulling the flavor, don’t be! The onion soup mix is a total flavor bomb.

1. Prep the chicken. Cut the chicken into 1-inch pieces. Keeping them the same size ensures even cooking. Pat the chicken dry with paper towels and season all over with black pepper.
2. Sear the chicken in batches. To avoid overcrowding the pan, cook the chicken in two batches.
3. Finish chicken in the sauce. Cook melted butter, onion soup mix, and the chicken for about a minute, then stir in a few tablespoons of water — this thins the onion mixture, releases the stuck-on bits from the bottom of the pan, and creates an incredible sauce.

• If you have a box of low-sodium chicken or vegetable broth open, it’s a flavorful substitute for the water.
• My fellow editor Andrea, who tested this recipe, suggested tossing in a few handfuls of baby spinach or chopped kale. It’s such a great idea! I gave it a try and recommend adding the greens when you add the water toward the end of cooking, and cooking until the greens are wilted.