Hey there my friend 
. If you’ve got some chicken breast sitting in your fridge and you don’t know what to do with it, let me show you a simple way to turn it into a delicious meal. This cubed chicken recipe is perfect for meal prep, stir-fries, wraps, or even a quick protein-packed dinner.
And the best part? It’s super easy and cooks in no time.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Skillet or frying pan
- Spatula or wooden spoon
Important Info
- Servings: 4 servings
- Estimated Cost to make this recipe: About $8
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Calories per serving: About 220 calories
- Cook method: Stovetop
- Season: Any season
- Courses: Main Course, Side Dish
- Cuisine: American, International
- Diets: GlutenFreeDiet, LowCalorieDiet, LowFatDiet
How to Make Cubed Chicken
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 boneless, skinless chicken breasts, cut into small cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried oregano or Italian seasoning
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 tablespoon soy sauce or Worcestershire sauce (for extra flavor)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Olive oil | Butter or avocado oil |
| Garlic powder | Fresh minced garlic (1 clove) |
| Onion powder | Chopped onions (¼ cup) |
| Smoked paprika | Regular paprika |
| Red pepper flakes | Cayenne pepper (a pinch) |
| Soy sauce | Coconut aminos or tamari |
Instructions
- Prep the chicken: Pat the chicken dry with a paper towel. This helps it cook better and get a nice sear. Cut into even cubes, about 1-inch in size.
- Season: In a bowl, add the cubed chicken, olive oil, garlic powder, onion powder, smoked paprika, black pepper, salt, oregano, and red pepper flakes. Mix well to coat every piece evenly.
- Heat the pan: Place a skillet over medium-high heat. Let it get hot before adding the chicken.
- Cook the chicken: Add the seasoned chicken cubes to the hot pan in a single layer. Don’t overcrowd the pan. Let them cook without stirring for about 2 minutes to develop a golden-brown crust.
- Stir and flip: Use a spatula to flip the chicken and continue cooking for another 6-8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
- Add extra flavor: Pour in the soy sauce or Worcestershire sauce and toss everything for an extra boost of flavor.
- Check doneness: Use a meat thermometer if you have one. The internal temperature should reach 165°F (75°C).
- Rest and serve: Take the chicken off the heat and let it sit for a minute before serving.
Helpful Tips
- Don’t overcrowd the pan: If you put too much chicken at once, it will steam instead of getting a nice sear.
- Cut evenly: Try to keep all the chicken cubes the same size so they cook evenly.
- Use high heat: This helps create a golden crust on the chicken.
- Marinate for extra flavor: If you have time, marinate the chicken for 30 minutes before cooking.
- Double the batch: Make extra and store it for quick meals throughout the week.
What to Serve with Cubed Chicken
You can serve this with rice, pasta, or roasted vegetables. It also goes well in wraps, salads, or tacos.
How Do You Serve the Recipe?
You can serve the chicken on a plate with a side of veggies or stuff it into pita bread for a quick meal. A squeeze of fresh lemon juice can add a nice touch.
Where Do You Serve This Recipe the Most?
This is perfect for quick lunches, weeknight dinners, and meal prep. It’s also great for family gatherings or casual get-togethers because it’s easy to make and pairs well with different sides.
Storage
Short-Term Storage (Room Temperature)
- If you are serving this within 2 hours, keep it covered at room temperature.
- After that, transfer it to the fridge.
Refrigeration
- Store the cooked chicken in an airtight container.
- It will stay fresh in the refrigerator for up to 4 days.
- Reheat in a pan or microwave before serving.
Freezing
- Let the chicken cool completely before freezing.
- Place it in a freezer-safe container or zip-top bag.
- Store for up to 3 months.
- Thaw in the fridge overnight and reheat before serving.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work great for this recipe. They have more fat, which makes them juicier. Just follow the same steps.
How do I know when the chicken is fully cooked?
The chicken should be firm to the touch, white inside, and have an internal temperature of 165°F (75°C).
Can I make this recipe ahead of time?
Yes, you can cook the chicken ahead and store it in the fridge for up to 4 days. It’s great for meal prep.
Can I bake the cubed chicken instead?
Yes, spread the chicken cubes on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Is this recipe good for kids?
Yes, it’s simple and kid-friendly. You can leave out the red pepper flakes if your kids don’t like spicy food.
