Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter, cubed and chilled
  • 6 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the chicken bites with paper towels until completely dry to ensure a proper sear. In a medium bowl, toss the chicken with salt, pepper, and smoked paprika until evenly coated.
  2. Heat a large cast-iron skillet over medium-high heat with the avocado oil until shimmering. Add the chicken in a single layer. Cook for 2-3 minutes undisturbed to develop a mahogany crust.
  3. Flip the pieces and cook for another 2 minutes. Remove to a plate and repeat with the remaining chicken.
  4. Lower the heat to medium. Add the minced garlic and red pepper flakes to the residual oil. Stir for 30 seconds until fragrant.
  5. Pour in 1 tbsp lemon juice, scraping up the browned bits from the bottom of the pan with a wooden spoon.
  6. Add the 4 tbsp of chilled, cubed butter one piece at a time. Whisk or stir constantly until a thick, glossy sauce forms.
  7. Toss the cooked chicken and any juices back into the pan. Stir for 1 minute to coat every piece in the garlic butter.
  8. Remove from heat and sprinkle with 2 tbsp chopped Italian parsley. Serve immediately while the sauce is silky and hot.