Ingredients:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp olive oil (or butter)
3 garlic cloves, minced
Juice and zest of 1 lemon
1/4 cup chicken broth (or water)
1 tbsp unsalted butter
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes (optional, for spice)
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Season the chicken:
Pat the chicken pieces dry with paper towels. Season with paprika, garlic powder, salt, and pepper.
Sear the chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid overcrowding) and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the lemon garlic sauce:
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 1 minute, until fragrant. Be careful not to burn it.
Add the chicken broth to deglaze the pan, scraping up any browned bits for flavor.
Stir in the lemon juice, lemon zest, butter, and red pepper flakes (if using). Simmer for 2-3 minutes until slightly reduced.
Combine and toss:
Return the cooked chicken bites to the skillet and toss them in the lemon garlic sauce until evenly coated. Cook for an additional 1-2 minutes to warm everything through.
Garnish and serve:
Sprinkle with fresh parsley before serving. Serve hot with your choice of side dishes.
