Ingredients
Scale
- 20 oz ( 1 ¼ lb) boneless,skinless chicken breasts
- 2 tbsp all-purpose flour
- ½ tsp dried oregano
- ½ tsp dired basil
- ½ tsp paprika
- ½ tsp salt
- Freshly ground pepper to taste
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp parsley, freshly chopped
Instructions
- Prep the chicken: Start by drying your chicken breasts with a paper towel. This helps the flour and herbs stick better and prevents too much moisture in the pan (which could lead to soggy bites). Cut the chicken into 1-inch pieces—it doesn’t have to be perfect! Just try to keep the pieces somewhat uniform so they cook evenly.
- Season and toss: In a small bowl, mix the flour, oregano, basil, paprika, salt, and pepper. Toss the chicken pieces until they’re evenly coated. I’ve learned the hard way that you want to really coat every piece well, so don’t rush this step!
- Sear the chicken: Heat the olive oil and 1 tablespoon of butter in your skillet over medium-high heat. Once the butter melts and the pan is hot, add the chicken in a single layer. The key here is not to move the chicken right away—let it sit and get a nice, golden crust. After about 3 minutes, flip the pieces and cook for another 2 minutes. Don’t worry if some pieces stick slightly; that crispy part is flavor gold.
- Add the garlic and butter: Once the chicken is nearly cooked through, add the remaining 2 tablespoons of butter and the minced garlic. Let it sizzle for about a minute, stirring so the garlic doesn’t burn. You’ll know it’s ready when your kitchen smells absolutely incredible!
- Finish with parsley: Stir in the freshly chopped parsley and give everything a final toss. The bright green adds a pop of color and freshness, rounding out the dish beautifully.
Notes
If you happen to have any leftovers (which, honestly, is rare in my house), here’s how to store them:
- In the fridge: Store the chicken in an airtight container for up to 3 days. When reheating, do it gently in a skillet over medium heat with a touch of extra butter or olive oil. The chicken bites will crisp back up, and you won’t lose that lovely garlic flavor.
- In the freezer: If you want to freeze the cooked chicken, place it in a freezer-safe container for up to 2 months. To reheat, let it thaw in the fridge overnight and then warm it in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner