Ingredients:

  • 1 pound boneless, skinless chicken breasts, pat dry with paper towel and cut into 1-inch pieces
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 2 tablespoons finely chopped fresh parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons minced garlic
  • ½ medium lemon, juiced (about 2 tablespoons)

Instructions:

  1. In a small bowl, combine oregano, basil, parsley, salt, and pepper. Sprinkle evenly over all sides of the chicken pieces. Toss to coat evenly.
  2. In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base.
  3. Once melted, add chicken in an even layer (do not overcrowd). Cook for 8–10 minutes, flipping halfway through until all sides are golden brown and the chicken is mostly cooked through.
  4. Add remaining butter; once melted add garlic and cook for one more minute or until fragrant.
  5. Ensure that the chicken reaches an internal temperature of 165°F. Drizzle lemon juice over chicken and stir to combine.
  6. Serve immediately!