Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch cubes
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried parsley or chopped fresh parsley

Instructions:

  1. Pat the chicken cubes dry with a paper towel to ensure a proper sear. Toss them in a bowl with salt and pepper until evenly coated.
  2. Heat olive oil in the skillet over medium-high heat until it shimmers. Add chicken in a single layer. Let it sit undisturbed for 3-4 minutes until a deep golden-brown crust forms, then flip and cook for another 3 minutes until cooked through.
  3. Reduce heat to medium. Push the chicken to the sides of the pan and drop the butter into the center. Once it foams, add the minced garlic. Stir for 60 seconds until the garlic smells nutty and fragrant, then toss the chicken back into the butter.
  4. Remove the pan from heat. Stir in the lemon juice and parsley. The residual heat will thicken the butter into a velvety sauce that coats the mahogany-colored chicken.