Ingredients:

  • 1.5 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. In a medium bowl, toss the chicken cubes with salt, pepper, garlic powder, and paprika until evenly coated.
  2. Heat the avocado oil in a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until it shimmers.
  3. Add the chicken in a single layer without crowding the pan. Sear undisturbed for 3–4 minutes until a deep golden crust forms.
  4. Flip the chicken and sear the other side for another 3 minutes until cooked through to an internal temperature of 165°F.
  5. Reduce heat to medium. Slide the chicken to one side of the pan and add the butter.
  6. Once the butter foams, stir in the minced garlic and sauté for 30–60 seconds until fragrant.
  7. Toss the chicken back into the garlic butter to coat in the glaze. Remove from heat and stir in the chopped parsley and lemon juice.