My entire family devours these chicken bites in minutes

If you’re looking for a guaranteed quick dinner win, stop scrolling now. My hot honey chicken bites have it all, and there’s no better way to serve chicken on weeknights. Cutting the boneless chicken into bite-size pieces helps it cook in less time than a full-sized breast or thigh. Plus, there’s more surface area for browning, spices, and sauces to cling to.

Why you’ll love it

• Upgrade boring chicken with a hot honey glaze. The glossy hot honey glaze coating bite-size pieces of chicken is so good, you’ll want to eat it with a spoon.
• It’s so easy! This recipe comes together in under 30 minutes with just a few flavorful ingredients like hot honey, vinegar, and spices. (We don’t count kosher salt or black pepper, as they’re kitchen staples.)

Key ingredients in hot honey chicken bites

• Chicken: You can use boneless skinless chicken breasts, thighs, or a combination for this recipe. Cut 1 1/2 pounds into 1-inch pieces so that every bite cooks evenly.
• Spices: Mix paprika, garlic powder, kosher salt, and black pepper together in a small bowl first for easy seasoning.
• Hot honey: This sweet and spicy condiment is the backbone of the delicious glaze and is readily available in most grocery stores.
• Apple cider vinegar: Vinegar balances the flavor of the honey glaze. If you don’t have apple cider vinegar on hand, substitute with distilled white or white wine vinegar.

Hot Honey Chicken Bites

Serves 4

1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination, cut into 1-inch pieces

2 teaspoons paprika

1 1/4 teaspoons kosher salt

1 1/4 teaspoons garlic powder

1/4 teaspoon freshly ground black pepper

4 tablespoons (1/2 stick) unsalted butter, divided

1/4 cup hot honey

2 teaspoons apple cider vinegar

Finely chopped fresh parsley leaves, for garnish (optional)

Red pepper flakes, for garnish (optional)

1. Pat 1 1/2 pounds chopped boneless, skinless chicken breasts dry with paper towels. Stir 2 teaspoons paprika, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons garlic powder, and 1/4 teaspoon black pepper together in a small bowl until combined. Sprinkle over the chicken and toss to coat.

2. Melt 2 tablespoons of the unsalted butter in a large cast-iron or stainless steel skillet over medium heat. Add half of the chicken in a single layer. Cook until golden-brown and the chicken easily releases from the bottom of the pan, about 4 minutes. Toss and cook until golden-brown on the second side, about 2 minutes more. (Some pieces might not be cooked through.)

3. Transfer the chicken to a plate. Melt 1 tablespoon of the unsalted butter in the skillet and repeat cooking the remaining chicken on its first side.

4. Flip the chicken, then return all of the chicken and any accumulated juices on the plate to the skillet. Add the remaining 1 tablespoon unsalted butter, 1/4 cup hot honey, and 2 teaspoons apple cider vinegar. Cook until the butter melts, the sauce is reduced by half and glossy, and it coats the chicken, 3 to 4 minutes. Remove the skillet from the heat. Garnish with finely chopped fresh parsley and red pepper flakes if desired.