Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 4 tablespoons (57g) unsalted butter
  • 2 lemons, juiced and zested (about 1/4 cup/60ml juice)
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1/4 cup (15g) freshly chopped parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Season the chicken cubes generously with salt and pepper.
  2. In a large skillet over medium-high heat, melt the butter.
  3. Add the chicken to the skillet in a single layer and cook for 6-8 minutes, or until browned and cooked through (internal temperature reaches 165°F/74°C). If your pan is crowded, work in batches.
  4. Reduce the heat to medium. Add the minced garlic and cook for 1 minute, until fragrant (but not burnt!). Pour in the lemon juice and lemon zest.
  5. Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the chopped parsley. Serve immediately.