Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter, cubed
  • 5 cloves fresh garlic, minced
  • 1 tsp dried Italian seasoning
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken cubes completely dry with paper towels. Note: Surface moisture creates steam, which prevents browning. Season the cubes evenly with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Heat 2 tbsp avocado oil in a large skillet over medium high heat until the oil is shimmering and wisps of smoke appear. Place the chicken in the pan in a single layer, ensuring they are not touching.
  3. Let the chicken sear undisturbed for 3 minutes until a deep golden crust forms on the bottom. Flip the pieces using tongs and cook for another 2 to 3 minutes.
  4. Lower the heat to medium and add 3 tbsp unsalted butter. Once it melts and begins to foam, toss in 5 cloves of minced garlic, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes.
  5. Cook the aromatics for about 60 seconds until the garlic is fragrant and pale gold. Use a spoon to baste the butter over the chicken pieces.
  6. Pour in 1 tbsp fresh lemon juice. Note: This deglazes the pan, pulling up all the flavorful browned bits. Stir gently to coat everything in the sauce.
  7. Remove the pan from the heat immediately. Sprinkle 2 tbsp of finely chopped fresh parsley over the top.
  8. Let the meat sit in the pan for 2 minutes before serving. This allows the juices to redistribute so every bite is succulent.