Dinner shouldn't feel like another deliverable.

You know those meals that taste like you spent hours in the kitchen but actually take less than 30 minutes?

This is one of them.

On the menu: Garlic Butter Chicken Bites with Creamy Mustard Sauce

Golden, garlicky chicken tossed in a creamy Dijon-Parmesan sauce. Serve it over fluffy mashed potatoes with something green on the side.

Comfort food with a little sophistication. My favourite combination.

Ingredients

For the chicken and sauce

• 2 boneless, skinless chicken breasts (about 400–450 g), cut into bite-sized pieces

• 1 tbsp olive oil

• 2 tbsp butter, divided

• 3 garlic cloves, minced

• 1½ tsp Dijon mustard

• ½ cup milk

• ¼ cup freshly grated Parmesan

• ½ tsp Italian seasoning

• Salt and freshly ground black pepper

• 1 tsp cornstarch mixed with 1 tbsp cold water (optional)

• 1 tsp fresh lemon juice

• Fresh parsley, for garnish

To serve

• Creamy mashed potatoes

• Steamed green beans or broccolini

Instructions

1

Season the chicken

Pat chicken dry. Season generously with salt, pepper and Italian seasoning.

2

Get it golden

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and cooked through to 74°C (165°F). Work in batches if necessary. Transfer to a plate.

3

Make the sauce

Reduce heat to medium-low. Add the remaining butter and minced garlic. Cook for 30 seconds until fragrant.

Stir in Dijon mustard and milk, scraping up the delicious browned bits from the pan.

4

Make it creamy

Simmer gently for 2–3 minutes. Lower the heat and stir in Parmesan until melted. If you'd like a thicker sauce, add a little cornstarch slurry and simmer briefly until glossy.

5

Bring it together

Return chicken and any accumulated juices to the skillet. Toss until everything is coated and heated through. Finish with lemon juice and parsley.

Tina's Kitchen Notes

• For extra flavour: Add a splash of chicken broth when deglazing the pan.

• For a little kick: Stir in a pinch of red pepper flakes.

• For an extra-luxurious sauce: Substitute some of the milk with heavy cream.

• For meal prep: Refrigerate in an airtight container for up to 3–4 days. Reheat gently with a splash of milk.