Ingredients
Equipment
Method
- Pat the chicken breasts dry and cut them into 1-inch cubes. In a small bowl, whisk together the flour, salt, pepper, and paprika. Toss the chicken in the flour mixture until lightly coated.
- Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, ensuring not to overcrowd the pan. Cook in batches if needed.
- Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook until fragrant, about 30-60 seconds.
- Return the chicken to the skillet, add the fresh parsley, and toss to combine until the chicken is fully coated in the garlic butter sauce. Serve immediately.
Nutrition
Notes
Tip 1: For extra juicy chicken, avoid overcooking. The internal temperature should reach 165°F (74°C).
Tip 2: Ensure garlic does not burn, as it will become bitter. Cook only until fragrant.
Tip 3: You can substitute chicken breasts with boneless, skinless chicken thighs if preferred.
Tip 2: Ensure garlic does not burn, as it will become bitter. Cook only until fragrant.
Tip 3: You can substitute chicken breasts with boneless, skinless chicken thighs if preferred.