Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika (optional)
  • Zest of 1 lemon
  • Juice of 1 lemon (approximately 2 tablespoons or 30ml)
  • 1 tablespoon (15g) unsalted butter
  • 2 tablespoons (30ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Cut chicken breasts into bite-sized pieces, pat dry with paper towels. Season with salt, pepper, and smoked paprika (if using).
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add seasoned chicken pieces to the skillet in a single layer. Cook for 3-4 minutes without stirring until golden brown on one side.
  4. Flip chicken pieces using tongs and cook for an additional 3-4 minutes until cooked through (internal temperature should reach 165°F or 74°C).
  5. Push chicken to one side of the skillet; add minced garlic to the empty side. Sauté garlic for about 30 seconds, until fragrant (do not let it burn).
  6. Add lemon zest, lemon juice, and butter to the pan, stirring to combine with chicken and garlic, cooking for an additional minute until sauce thickens slightly.
  7. Toss chicken in the sauce to coat well. Remove from heat, garnish with chopped parsley, and serve immediately.