Ingredients

• 1.5 lbs boneless, skinless chicken breast (or thighs), cut into 1 to 1.5    inch cubes
• 2 tablespoons cornstarch (or all    purpose flour)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 1½ teaspoons Italian seasoning
• ½ teaspoon smoked paprika
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 5–6 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Optional: lemon wedges, grated Parmesan, red pepper flakes

Instructions

1. Pat chicken pieces completely dry. Toss with cornstarch, salt, pepper, Italian seasoning, and smoked paprika.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium    high heat until hot.
3. Add chicken in a single layer (cook in batches if needed to avoid crowding). Sear 3–4 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
4. Reduce heat to medium    low. Add remaining butter and garlic to the skillet. Stir for 30–60 seconds until fragrant, being careful not to burn it.
5. Return chicken to the skillet, tossing to coat in the garlic butter sauce. Cook 1–2 minutes more.
6. Remove from heat, stir in parsley, and serve immediately.

Notes

• For extra flavor, finish with a squeeze of fresh lemon juice or a sprinkle of Parmesan.
• Swap in chicken thighs for a juicier result; add about 1 extra minute of cook time per side.
• Keep pieces evenly sized so they cook at the same rate.

Storage

Nutrition Estimate (per serving, approximate)