• 1 1/4 lbs boneless, skinless chicken breasts, cut into 1 1/4-inch pieces
• 2 Tbsp all-purpose flour
• 1 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 Tbsp olive oil
• 3 Tbsp unsalted butter, divided
• 1 1/2 Tbsp minced fresh garlic (about 4 cloves)
• 2 Tbsp finely chopped fresh parsley

1. Prep the Chicken
   Pat chicken pieces dry. Season with flour, Italian seasoning, salt, and pepper. Toss to coat evenly.
2. Cook the Chicken
   Heat olive oil and 1 Tbsp butter in a 12-inch skillet over medium-high heat. Place chicken in a single layer without overcrowding. Cook 3 minutes per side until golden and nearly cooked through.
3. Make the Sauce
   Add remaining 2 Tbsp butter, garlic, and parsley to the skillet. Cook 1 more minute until the chicken reaches 165°F internally and is fully coated in the garlic butter sauce.
4. Serve
   Plate immediately with a side of sautéed or steamed vegetables like zucchini, broccoli, or asparagus. Optional: Serve over lemon couscous for a complete meal.

• Chicken Thighs Option – Use thighs for juicier bites; cook slightly longer if needed.
• Gluten-Free – Replace all-purpose flour with gluten-free flour or cornstarch.
• Garlic Substitute – Use 1/2 tsp garlic powder per clove if fresh garlic isn’t available.
• Meal Prep – Prepare chicken and sauce ahead; reheat separately before combining.
• Extra Veggies – Toss in bell peppers, zucchini, or spinach after cooking for added nutrition.

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