You ever stand there, staring into your fridge, knowing you should cook but feeling zero motivation? Yeah — I’ve been there more times than I’d like to admit. It’s that “I’m starving but also completely over it” mood that has you seriously considering cold cereal for dinner.

But here’s the thing. There’s this little trick I rely on when I need something that’s actually good but takes about as much mental energy as boiling water: Minute Garlic Butter Chicken Bites.

It’s not some chef-y, Instagram-perfect recipe with fourteen steps you’ll bail on halfway through. This is real-life cooking — the “I need to eat now” solution. Bite-sized chicken seared fast in garlicky, buttery glory that makes your whole kitchen smell like you know what you’re doing. Which, honestly, is half the battle.

Why does this work so well? Small pieces cook crazy fast. They get golden on the outside, stay juicy inside, and pick up every drop of that garlicky butter. Plus — and let’s be honest — garlic butter is one of those things that can make even cardboard taste decent. Put it on good chicken? Dinner feels special even if you’re in sweatpants trying to wrangle your kids or finish that last work email.

This guide is for you if you’re busy, tired, distracted — or all three. Maybe you’re a parent who’s exhausted by 5 PM negotiations with picky eaters. Maybe you’re a student who’s done with sad takeout. Or you just want to feel like you accomplished one thing today without trashing your kitchen.

We’re going to get into everything: picking the right chicken (yes, it matters), how not to murder the garlic, pan choices, seasoning that actually tastes like something, and even variations — because once you get this down, you’ll want to remix it a dozen ways.

Keto-friendly with herbs? Spicy with chili flakes? Mediterranean with lemon and oregano? It’s all on the table. I’ll even help you figure out how to prep it ahead so you can flex on meal prep Sunday without losing your whole weekend to chopping and cleaning.

Bottom line? This isn’t just a “recipe.” It’s your new emergency plan for nights when life is a lot but you still want to eat well. So if you’re ready to make something that’s stupidly easy, incredibly satisfying, and honestly hard to mess up — you’re in the right place.

What makes Minute Garlic Butter Chicken Bites so perfect for busy nights?

Because they’re cut small to cook fast, soak up rich garlic butter flavor, and use just one pan — making them easy to whip up even on your worst day.

What Are Garlic Butter Chicken Bites?

You know, I feel a little silly even explaining this, because the name basically gives it away — but let’s go there anyway.

They’re literally just chicken pieces. Bite-sized. Sautéed in butter. With garlic. Yet somehow that’s all it takes to create something seriously good.

Deceptively Simple — But It Works

That’s the sneaky part — it sounds too simple, but it’s almost unfair how delicious it is for such little effort.

Honestly, I’ll admit the first time I made these, I was skeptical. I thought: “How is this different from any old sautéed chicken?”

But then you cut it small, drop it into sizzling butter and garlic at just the right moment, and suddenly you have this golden, juicy, flavor-packed dish that feels fancy even though it’s ready in 10 minutes.

Why Size Matters So Much

Here’s the thing: size isn’t just about presentation. It’s your shortcut to winning dinner.

Smaller chunks mean more surface area browning. And that browning? It’s pure flavor.

Plus, they cook so quickly you’ll barely have time to set the table.

Because let’s be real, no one wants dry chicken. Cutting it small gives you control — juicy centers, golden edges, and all that garlicky butter soaking into every bite.

One Pan. No Fuss. Real Life Cooking.

Honestly, this is what you make on those nights. The nights when you just can’t plan. Can’t handle five pots. Can’t think too hard.

Instead, it’s one pan, a knob of butter, a few garlic cloves, chicken cut the right way. Done. Dinner. And it feels homemade — in the best, most comforting way.

Even better, you can adapt it any way you want. Want it spicy? Add chili flakes. Need brightness? Lemon zest. Craving a Mediterranean vibe? Oregano.

In other words, it’s the most forgiving template you’ll ever use.

FAQ: Why even bother cutting chicken so small?

Simple: speed and flavor. Small pieces cook evenly in minutes, soak up garlic butter better, and avoid that dreaded dry center. That’s the difference between “meh” and magic.

Ingredients That Matter – Garlic, Butter, and Chicken

Ever notice how some recipes make you buy a dozen things but still taste bland? This one doesn’t let you hide behind a long list. Every ingredient you choose actually matters. That’s the whole point of Minute Garlic Butter Chicken Bites — you’re working with so few elements that quality and prep make or break the dish.

Choosing the Right Chicken Cut

Let’s start with the obvious: chicken.

Thighs vs. breasts? It’s not just preference. Thighs stay juicier, are harder to overcook, and soak up butter and garlic beautifully. Breasts cook a little faster and are leaner but dry out quicker if you’re not careful.

If you want weeknight forgiveness, pick boneless, skinless thighs. But if you’re watching calories or want that classic white-meat texture, breasts work fine — just be extra mindful of your timing.

• Tip: Trim off extra fat from thighs for even cooking.
• link: [ 1 – Choosing the Best Chicken Cuts ]

Butter: The Heart of the Flavor

This isn’t the time for substitutes. Margarine? Pass. You want real butter.

• Salted vs. Unsalted: Salted butter gives you an extra punch of seasoning with zero effort. Unsalted gives you more control if you’re layering spices.
• Clarified Butter / Ghee: Great if you want higher smoke point cooking. It’s less likely to burn at high heat, and has a rich, nutty flavor.

BTW, don’t overthink it. Even basic supermarket butter can work wonders here.

Garlic: Fresh Wins Every Time

Sure, you can buy the pre-minced stuff in a jar. And yes, it’ll work. But it won’t sing.

Fresh garlic cloves give you that sharp, aromatic hit when they hit the butter. It’s what makes the whole kitchen smell like heaven.

• Smash and mince them fresh if you can.
• Don’t add them too early or they’ll burn.

Pro tip: Save time by smashing cloves with the flat side of a knife — it peels easier and releases more oils.

FAQ: Can I use pre-chopped garlic in a jar?

You can, but expect a milder, less vibrant flavor. For best results, always mince fresh garlic right before cooking so it releases maximum aroma and taste.

The Perfect Bite – How to Cut Chicken for Speed and Flavor

If there’s one underrated kitchen skill that makes or breaks this dish, it’s how you cut the chicken. Don’t roll your eyes — this is where “fast” meets “flavor.”

Most people just hack it into random chunks and wonder why it cooks unevenly. Or worse, dries out on the edges while staying raw in the middle. Cutting chicken properly for Minute Garlic Butter Chicken Bites isn’t about showing off knife skills; it’s about making sure every piece cooks quickly, evenly, and soaks up that garlicky butter magic.

Consistent Bite-Size Pieces = Even Cooking

Here’s the deal. You want pieces that are roughly the same size — think about one to two bites each. Too big? They’ll stay raw in the center while the outside burns. Too small? They’ll dry out fast or turn mushy.

• Aim for ¾- to 1-inch cubes.
• Trim off any weird bits of fat or sinew for cleaner bites.
• Don’t stress about perfect cubes — just stay consistent.

Because when everything’s about the same size, it all hits that hot pan evenly and finishes together. No playing favorites, no babysitting.

Knife Skills Without the Stress

You don’t have to be a pro chef here. Honestly, you just need a sharp knife and a little attention.

• Chill the chicken slightly in the fridge for firmer cutting.
• Use a gentle rocking motion with your knife — don’t just press straight down.
• Wipe the blade between cuts if it gets slippery.

If you’ve ever hacked a chicken breast into jagged shapes, you know how annoying it is to have some pieces cook instantly while others need ages. Good cutting solves that.

• link: [ 4 – Knife Skills for Beginners]

FAQ: Do I really need to cut chicken into small pieces?

Yes — that’s the point. Smaller, even pieces mean they cook in minutes, sear beautifully, and soak up garlic butter evenly. It’s the entire reason this dish works so fast and tastes so good.

Cooking Method – One Pan, Big Flavor

Look — if there’s one thing that can absolutely ruin these garlic butter chicken bites, it’s treating the cooking step like an afterthought.

It seems so simple, right? “One pan. Quick sear. Done.” And yet, this is where you can completely mess it up or completely nail it.

Choosing Your Pan (It Actually Matters)

I used to think any old skillet would work. And technically, sure — you can use whatever’s clean.

But if you want that perfect golden sear — the one that makes your chicken taste like you didn’t just give up — you need a pan with heft.

• Cast iron or stainless? Best for browning. They stay evenly hot and create that crust that makes you go damn.
• Nonstick? Way easier to clean but won’t brown quite as well. Still fine if you’re in no-mess mode.
• Too crowded? Don’t do it. Overcrowding drops the temp. Suddenly you’re steaming chicken instead of searing. Been there, regretted that.

link: [ 3 – Best Pans for High-Heat Searing ]

Managing Heat and Butter (Yes, There’s a Trick)

Here’s a classic mistake I made over and over: throwing butter into a cold pan and wondering why it turned brown (not the good kind) before the chicken even hit the heat.

• Start with a splash of oil. This raises the smoke point.
• Wait until it’s shimmering. Then add butter.
• The combo gives you all that rich buttery flavor without instantly burning.

Honestly, don’t rush it. Medium-high is your friend. If it’s too low? Sad, pale chicken. Too high? Burnt butter, charred garlic flakes — no thanks.

Timing the Garlic (Seriously Important)

Let’s talk about the elephant in the kitchen: garlic burns fast. Like, way faster than you want it to.

So when do you add it?

Not at the start. Ever.

• Sear the chicken nearly to done.
• Toss in the minced garlic for the last 1–2 minutes.
• Let it sizzle just enough to go golden and fragrant.

That’s the magic moment — the butter’s melted, the pan’s hot but not scorching, and the garlic infuses everything without turning bitter.

FAQ: Why not just cook the garlic from the start?

Because you’ll burn it before the chicken’s cooked. Adding it late gives you all the aroma and flavor — none of the acrid, burnt taste. Trust me, it’s worth waiting.

From Bland to Bomb – Seasoning Secrets

Okay, so let’s just get this out of the way: salt and pepper are non-negotiable. But let’s be real — they’re not enough.

You can make chicken edible with just those, sure. But we’re not aiming for edible. We want I’d-eat-this-every-week level. That’s where seasoning actually matters.

And no, I’m not telling you to go buy fancy spice blends you’ll never use again. Just a few thoughtful layers make all the difference.

The Basics — Don’t Phone These In

First, salt.

I know — groundbreaking advice. But under-seasoned chicken is just sad.

• Salt early. Let it soak in while you prep other stuff.
• Fresh cracked black pepper gives you real bite, not that stale shaker taste.

Honestly, you’d be surprised how many people skip this or sprinkle it at the last second and wonder why it’s bland.

Paprika and Herbs — Flavor without Fuss

Here’s where you can get creative but not complicated.

• Smoked paprika? Adds warmth and subtle sweetness.
• Dried thyme or oregano? Instant Mediterranean vibes.
• Italian seasoning? Total shortcut when you don’t want to think.

Pro tip: Don’t dump everything in. Choose 1–2 that make sense together. Trust me — restraint is underrated.

Acidity: The Secret Wake-Up Call

Most people forget this part.

But acidity is the magic trick that makes everything pop.

• Lemon zest at the end = brightness without sourness.
• A squeeze of juice balances out the rich butter.

It’s such a small step but it’s the one that’ll make people go, “What did you put in this?”

Heat — If That’s Your Thing

Honestly? This one’s optional.

• Red pepper flakes or cayenne add easy heat.
• Fresh minced chili = sharper, fresher kick.

If you like spicy, go for it. If not? Don’t. No one’s policing your skillet.

FAQ: Do I really need all these extras?

Nope. That’s the beauty of this. Salt and pepper? Always. The rest? Choose what you love and leave what you don’t. Cooking isn’t a test — it’s dinner.

Variations You’ll Want to Try

Honestly? Once you figure out Minute Garlic Butter Chicken Bites, you’re going to want to mess with them.

Not because the basic version is boring (far from it) — but because it’s the kind of easy recipe that practically begs for improvisation.

I mean, you’re already cutting chicken small, tossing it in butter and garlic, and cooking it in 10 minutes. Why wouldn’t you play around with that?

Keto-Friendly Garlic Butter Chicken

This one’s almost cheating — it’s already keto-friendly by design.

But if you really want to lean in:

• Go for boneless, skinless thighs. They’re juicier and harder to mess up.
• Don’t be shy with butter. Or add a splash of cream at the end if you’re feeling fancy.
• Herbs like rosemary, thyme, or sage keep it interesting without any sugar or carbs sneaking in.

Honestly, keto people love this because it’s one of those rare dinners that doesn’t feel like you’re missing anything.

Spicy Chili Garlic Variation

Okay, so this is for anyone who’s tired of “meh” dinners.

• Red pepper flakes are the easy move — add them while the chicken sears so they infuse evenly.
• Want it fresher? Minced chili at the end gives a sharper burn.
• Squeeze of lime? Always a good idea to balance the heat.

Pro tip: Careful if you’re adding both garlic and chili aggressively. Ask me how I know.

Mediterranean Lemon & Oregano Style

This is my personal favorite when I want something that feels lighter.

• A big hit of dried oregano or Italian seasoning early on.
• Lemon zest at the end. Or juice if you want even more pop.
• Pairs perfectly with rice, roasted veggies, or a giant salad.

BTW, it also works great for meal prep because it reheats better than you’d think.

FAQ: Can I mix and match these?

Yes. Absolutely. That’s the beauty of it. The garlic butter base is your blank canvas. Want heat and herbs? Do it. Want lemon and chili? Go for it.

This isn’t a baking recipe. No precise measurements. Just adjust to taste — and trust yourself.

Meal Prep and Leftovers – Make It Work All Week

You know how some recipes completely fall apart if you even think about reheating them? Well, this isn’t one of those.

Minute Garlic Butter Chicken Bites are actually ideal for meal prep, because they stay juicy, flavorful, and surprisingly flexible. Honestly, meal prep doesn’t have to mean sad, dry chicken or unidentifiable mush.

Build Your Bowl (or Plate, or Wrap) Game

Here’s the fun part: once you’ve got a batch cooked, you can mix and match all week long.

• Serve over rice or quinoa with roasted veggies.
• Wrap it in warm pita with tzatziki or hummus.
• Toss it onto a big salad for a warm-protein boost.
• Even stuff it into a tortilla with shredded cabbage and lime.

Because let’s be honest, nobody wants the exact same meal five days in a row. So, think of it as a base you can riff on endlessly.

How to Store It Right

But let’s talk practical details.

• Cool completely before storing, so you don’t end up with soggy condensation.
• Airtight containers are your friend, because no one wants garlic butter leaking everywhere.
• If you’re keeping it in the fridge, aim for 3–4 days tops for best texture.

Want it to last longer? Freeze it.

• Portion into freezer bags.
• Lay them flat so they stack easily.
• Label with the date, so you’re not playing “freezer roulette” in a month.

link: [ 5 – Bowl-Building Tips ]

Reheating Without Losing That Edge

Now here’s where most people mess it up.

Yes, microwave works — but do it carefully.

• 50% power in short bursts, and stir between cycles.
• Add a splash of broth or water if it seems dry.

Even better? The skillet.

• Medium heat, a little oil or butter.
• Toss until heated through, so you re-crisp those edges and revive the flavors.

link: [ 4 – Storing and Reheating Tips ]

FAQ: Does it really taste good reheated?

Honestly? Yes. It holds up better than most chicken recipes because of the butter and the small, consistent pieces. Just don’t blast it on high or overcook. Treat it gently and it’ll stay juicy and flavorful.

Best Sides and Pairings

Alright, so you’ve got your Minute Garlic Butter Chicken Bites sizzling away in that glorious garlic butter. Now what?

Let’s be honest, you could eat them straight out of the pan (no shame). But if you want a real meal — one that feels complete — it helps to have the right sides.

These aren’t just “filler,” either. They’re the supporting cast that makes your chicken bites shine even more.

One-Pan Veggies for the Win

Honestly, the easiest move is to use the same pan.

• Sauté bell peppers, zucchini, or mushrooms right after cooking the chicken.
• The leftover garlic butter flavors them instantly.
• Fewer dishes to wash.

Because let’s face it, no one wants to clean three pans on a weeknight.

Hearty Bases to Soak Up the Sauce

All that garlicky, buttery goodness shouldn’t go to waste.

• White or brown rice — classic, easy, soaks up the sauce perfectly.
• Garlic rice if you’re all in on the theme.
• Pasta for something heartier.
• Mashed potatoes or cauliflower mash for cozy vibes.

Pro tip: Even crusty bread works. Mop up every drop.

Sauces That Make It Pop

Want to add even more dimension? Pair your chicken bites with a sauce that complements, not competes.

• Aioli for creamy richness.
• Tzatziki for cool, tangy balance.
• Honey mustard for sweet heat.

BTW, these also make it easy to adapt for picky eaters. One person wants it spicy? Add chili sauce. Another wants mellow? Just butter and garlic.

FAQ: What’s the best side for meal prep?

Honestly? Rice or roasted veggies. They store and reheat well without turning mushy, and they soak up leftover garlic butter like a dream.

Nutrition Breakdown

Let’s be honest: garlic butter anything isn’t exactly “diet food.” But here’s the thing — you can make Minute Garlic Butter Chicken Bites work for a ton of eating styles, as long as you’re thoughtful about your ingredients and portions.

Because at the end of the day, this is real food. It’s chicken, butter, garlic, a few spices. No weird additives, no mystery sauces. Just real ingredients you can actually pronounce.

Macros: Thighs vs. Breasts

If you’re watching calories, the cut of chicken matters more than you think.

• Chicken breasts: Leaner, lower fat, fewer calories per serving.
• Chicken thighs: Higher in fat (read: more flavor), juicier, slightly higher calorie count.

But don’t let that scare you. The extra fat from thighs also makes them harder to dry out — meaning you don’t need as much butter to keep them moist.

Clean Eating Adjustments

Honestly, this recipe is already pretty clean — it’s just rich.

• Use high-quality, grass-fed butter if that matters to you.
• Choose organic chicken for fewer additives.
• Watch the salt if you’re on a low-sodium plan — you can always season lightly and adjust.

Because sometimes “healthy” is just about knowing what you’re putting in your pan.

Dairy-Free Version Tips

Can’t do butter? No problem.

• Swap in olive oil for a dairy-free version that still has plenty of richness.
• Avocado oil is another good pick — high smoke point, mild flavor.
• Even ghee (clarified butter) works for many who can’t do standard dairy, since it’s lactose-free.

BTW, you’ll lose a bit of that classic butter flavor, but garlic and good seasoning go a long way toward making up for it.

FAQ: Is garlic butter chicken “healthy”?

Depends on your goals. It’s high in protein, low in carbs, and uses real ingredients. But it’s rich because of the butter. For most people, it’s perfectly fine in moderation — or easily adjustable for lighter versions.

What TikTok Taught Us About Making This Recipe Go Viral

Let’s not kid ourselves — TikTok has turned weeknight dinners into a kind of competition. Not just “can you make it taste good?” but “can you make it look so good that people want to watch it on repeat?”

Honestly? Minute Garlic Butter Chicken Bites are basically built for that.

Visual Appeal: Golden Edges, Steam, Butter Sizzle

Because the first rule of food videos? Make it look craveable.

• Those golden, seared edges photograph beautifully.
• Steam rising off the pan is like a visual promise it’s hot and fresh.
• Melting butter swirling with garlic bits? People can practically smell it through the screen.

Pro tip: Don’t be shy with close-ups. Show the spoon drizzling sauce over the chicken. Let it feel real and a little messy — that’s what hooks people.

Timing Matters on Camera, Too

Here’s the thing: viewers have zero patience.

• Keep the shots tight and short — 10-second steps, max.
• Emphasize the “10-minute” hook early.
• Use on-screen text to show simple instructions.

Because people want fast, clear, believable recipes — not something that’s going to stress them out.

Storytelling Beats Perfection

Forget staged, glossy perfection.

• Narrate what you’re actually doing.
• Admit when something splatters or sizzles too hard.
• Lean into the chaos — it feels human.

BTW, a little humor goes a long way. People remember recipes that feel personal, not robotic.

FAQ: Do I need fancy equipment to film this?

Nope. A phone camera is fine. Natural light is your best friend. Good angles, close-ups, and clear instructions matter way more than a $500 light setup.

Troubleshooting Common Mistakes

Alright, let’s be real for a second. Even the easiest recipe can go sideways if you’re not paying attention — and I’m speaking from personal, slightly charred experience.

Minute Garlic Butter Chicken Bites sound foolproof, but there are a few classic traps you’ll want to avoid. Because honestly, there’s nothing worse than spending 10 minutes cooking only to realize you messed it up at the finish line.

Chicken Too Dry?

This is the most common slip-up, and it’s usually because of overcooking.

• Remember, small pieces cook fast. Don’t walk away.
• Thighs give you way more forgiveness because they stay juicy.
• Breasts? Watch them like a hawk so you don’t end up chewing sawdust.

Honestly, once chicken is dry, there’s no magic fix — so it pays to be careful upfront.

Garlic Burned?

Ugh. Nothing kills the vibe faster than burnt garlic.

• Don’t add it at the start. Wait until the chicken is almost cooked.
• Medium-high heat is plenty — because full blast will scorch it in seconds.
• Stir constantly once the garlic’s in so it cooks evenly.

BTW, you’ll smell it the moment it turns. Trust your nose.

Sticking to the Pan?

It happens to everyone, but you can avoid it.

• Preheat the pan fully before adding anything.
• Use oil first — then butter once it’s hot because butter alone burns faster.
• Don’t overcrowd. If necessary, cook in batches so each piece gets space to sear.

Honestly, steaming chicken isn’t the goal. You want that crust.

Too Greasy?

Butter’s great — but it can go overboard.

• Balance it with oil so you don’t drown the dish.
• Deglaze with lemon juice or broth at the end to lighten it up.
• Pair with fresh herbs or crisp veggies because they cut the richness.

Pro tip: Even garlic butter needs balance to really shine.

FAQ: Can I save it if it’s gone wrong?

It depends. Burned garlic? Honestly, best to start over. Dry chicken? Try chopping it smaller and using it in wraps or salads so it’s less noticeable. A little too greasy? Add acid and herbs to balance it out.

Wrap-Up – Make It Once, Crave It Always

So here’s the thing: once you make Minute Garlic Butter Chicken Bites even one time, it’s hard to go back.

Because it’s not just a recipe — it’s a strategy. A reliable, weeknight-sanity-saving move you can pull out whenever you’re too tired, too busy, or too over takeout to even think straight.

Encourage Experimentation

Honestly, that’s the beauty of it.

• You don’t need to follow every instruction to the letter.
• Swap in your favorite herbs.
• Adjust the heat level.
• Try different sides or bases.

Because this isn’t about perfection — it’s about making something you actually want to eat.

Internal Links to Variations, Gear, and Prep Guides

If you’re ready to keep exploring:

• Variations: Keto, spicy chili, Mediterranean lemon & oregano — they’re all here to keep dinner interesting.
• Gear Guides: Picking the right pan makes a real difference.
• Prep Tips: How to cut chicken quickly and evenly, store it safely, and reheat without losing that magic.

BTW, I’ve linked all of them throughout this guide so you don’t have to go hunting.

Final Thought

Cooking doesn’t have to be hard to be good.

Honestly, sometimes the best meals are the simplest — when you don’t overcomplicate it, when you trust butter, garlic, and heat to do their thing.

So try it once. See how it works. And don’t be surprised when it becomes the “emergency dinner” you actually look forward to making.

FAQ: Can I really make this my own?

Absolutely. That’s the point. Think of it as your starting place, not a prison sentence. Add what you love, skip what you don’t. Just promise you’ll salt it properly and not burn the garlic — and the rest is yours to play with.

Conclusion

If you’ve made it this far, I hope you’re already picturing your first batch of Minute Garlic Butter Chicken Bites sizzling in the pan.

Because let’s be real — cooking doesn’t always feel easy. We’re busy, tired, stretched in too many directions. And yet we still want to eat something that feels comforting, homemade, and worth the minimal effort we can give it on any given night.

This recipe isn’t meant to impress a Michelin inspector. It’s meant to work. Every time. Quickly. Reliably. Deliciously.

A Little Reflection

I think that’s why it sticks with people.

• It respects that your time is limited.
• It assumes you want flavor without pretension.
• It invites you to experiment without punishing you for improvising.

Honestly, if you burn the garlic once, you’ll remember not to next time. If you over-salt it once, you’ll hold back a pinch the next round. Cooking isn’t science homework — it’s learning your own tastes, one dinner at a time.

Ready to Try?

So here’s my challenge: make it once.

See how it fits into your life, your pantry, your schedule.

And if you discover your own spin — extra heat, more herbs, new sides — own it. Because that’s what cooking at home is supposed to be.

BTW, I’d love to hear how you make it your own. Drop your variations in the comments, share it with your friends, or just bookmark it for the next night you’re too wiped out to think.

Because sometimes, the simplest recipes are the ones we come back to over and over.

FAQ: Why bother making this at all?

Because it’s fast, comforting, and real. It gives you permission to skip takeout and still eat something homemade that doesn’t feel like a compromise.