✅Ingredients :
- 1 pound boneless, skinless chicken breasts, patted dry and cut into 1-inch pieces
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons minced garlic (about 4 cloves)
- Juice of ½ lemon (approximately 2 tablespoons)
Optional: a pinch of red pepper flakes for a little kick
Step-by-Step Instructions
Step 1: Season the Chicken
In a medium bowl, combine oregano, basil, parsley, salt, and black pepper.
Add the chicken pieces and toss until everything is evenly coated.
👉 Tip: Patting the chicken dry before seasoning helps it brown nicely instead of steaming.
Step 2: Sear the Chicken
Heat a large skillet (about 12 inches wide) over medium heat.
Add 3 tablespoons of butter and let it melt completely, swirling the pan to coat the bottom.
Once the butter is hot and slightly foamy, add the chicken in a single layer.
Avoid overcrowding the pan — this helps the chicken get a nice golden crust.
Cook for 8–10 minutes, turning the pieces halfway through, until the chicken is browned on all sides and nearly cooked through. The internal temperature should be around 150–155°F (65–68°C) at this point.
Step 3: Add Garlic and Finish Cooking
Add the remaining 1 tablespoon of butter to the skillet. Once melted, stir in the minced garlic.
Cook for about 1 minute, stirring often, until the garlic becomes fragrant and lightly golden.
Be careful not to burn it — garlic cooks fast!
Continue cooking until the chicken reaches 160°F (71°C) internally.
Step 4: Add Lemon Juice
Squeeze in the fresh lemon juice and stir well to coat all the chicken bites in the lemony garlic butter sauce.
The acid from the lemon balances the richness of the butter, brightening the whole dish.
Let everything simmer together for about 30 seconds to let the flavors blend.