Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3/4 tsp (5 g) fine sea salt
  • 1/2 tsp (1.5 g) ground black pepper
  • 1 tsp (3 g) cornstarch
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (28 g) unsalted butter
  • 4 cloves garlic (about 12 g), minced
  • Zest of 1 lemon (about 1 tsp / 2 g)
  • Juice of 1 lemon (3 tbsp / 45 ml), freshly squeezed
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 2 tbsp (8 g) fresh flat-leaf parsley, chopped

Instructions:

  1. Pat the chicken completely dry with paper towels. Cut it into 1-inch pieces.
  2. Toss the chicken with the cornstarch, salt, and pepper until every piece is lightly coated.
  3. Zest the lemon before juicing it. Mince the garlic and chop the parsley. Set everything within reach of the stove.
  4. Heat the olive oil in a 12-inch skillet over medium-high heat for about 2 minutes, until it shimmers and moves easily across the pan.
  5. Add the chicken in a single layer with space between pieces. If the pan is small, cook in two batches.
  6. Leave the chicken alone for 2 minutes so a crust forms. Turn each piece and cook 2 to 3 minutes more, until all sides are deep golden with no pale, wet patches.
  7. Check that the chicken feels firm and springy when pressed with tongs. Insert an instant-read thermometer into the thickest piece. It is done at 165°F (74°C). If pink remains in the middle, cook 1 more minute and check again.
  8. Transfer the chicken to a clean plate. Do not wipe out the pan.
  9. Reduce the heat to medium-low. Add the butter and let it melt.
  10. Add the garlic and stir for 30 to 45 seconds, until fragrant and pale gold. Do not let it darken.
  11. Pour in the chicken broth and scrape up the browned bits with a wooden spoon. Simmer 1 to 2 minutes, until the liquid reduces slightly.
  12. Remove the pan from the heat. Stir in the lemon juice and lemon zest.
  13. Return the chicken to the pan and toss for 30 seconds to coat. Sprinkle with parsley and serve right away.