Ingredients:

  • 1.5 lb boneless skinless chicken breast, cut into 1-inch cubes (680 g)
  • 2 tbsp olive oil (30 ml)
  • 1 tsp salt (5 g)
  • 1/2 tsp black pepper (2 g)
  • 1 tsp paprika (2 g)
  • 3 tbsp unsalted butter (42 g)
  • 4 cloves garlic, minced (12 g)
  • 2 tbsp fresh lemon juice (30 ml)
  • 1 tsp lemon zest (2 g)
  • 1 tbsp fresh parsley, chopped (3 g)

Instructions:

  1. Pat the chicken cubes completely dry with paper towels.
  2. In a medium bowl, toss the chicken with olive oil, salt, black pepper, and paprika until evenly coated.
  3. Heat a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until a drop of water sizzles and disappears instantly.
  4. Add the chicken in a single layer with space between the pieces. Cook in batches if they don't fit in one layer.
  5. Sear 3–4 minutes without moving until a deep golden crust forms.
  6. Flip and cook 3 minutes more until cooked through to 165°F (74°C) internal temperature with no pink remaining.
  7. Reduce the heat to medium. Push the chicken to the sides of the pan.
  8. Add the butter to the center of the pan. Once melted and bubbling, stir in the minced garlic and cook 30–60 seconds until fragrant but not brown.
  9. Pour in the lemon juice and lemon zest, stirring rapidly to emulsify the butter and citrus into a glossy glaze.
  10. Toss the chicken in the glaze until every piece is coated. Remove from heat and garnish with fresh parsley.