Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika
  • 3 tbsp unsalted butter, cold and cubed
  • 1 tbsp olive oil
  • 5 cloves fresh garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp lemon juice

Instructions:

  1. Pat the chicken cubes with paper towels until completely dry to ensure a proper sear. In a medium bowl, toss the chicken with salt, black pepper, and smoked paprika until evenly coated.
  2. Heat the olive oil in a large heavy-bottomed skillet (cast iron preferred) over medium-high heat until shimmering.
  3. Add the chicken cubes in a single layer, working in batches if necessary to avoid crowding. Sear for 3 minutes per side until a mahogany-colored crust forms and the interior is cooked through.
  4. Reduce the heat to low. Add the minced garlic to the empty side of the pan and sauté for 30 seconds until fragrant but not browned.
  5. Toss in the cold cubed butter and stir constantly until it melts into a thick, glossy sauce.
  6. Add the lemon juice and parsley, tossing everything together until the chicken is coated in a velvety sheen.