- 1 1/4 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch pieces
- 2 Tbsp all-purpose flour
- 1 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 1 1/2 Tbsp minced fresh garlic (4 cloves)
- 2 Tbsp finely chopped fresh parsley*
- Preheat a 12-inch non-stick skillet over medium-high heat.
- Dab chicken on all sides dry with paper towels.
- Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).
- Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.
- Add chicken in an even layer, work to leave some space between pieces so they’ll brown rather than steam.
- Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.
- Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).
- Serve right away.
- *For extra herb flavor double up on the parsley. For another layer of flavor you can finish by juicing in half a lemon.
- Nutrition estimate based on 3 servings. Does not include added salt.
- For a quick side I like to serve this with lemon couscous. To make it just bring 1 (14.5 oz) can chicken broth, 2 Tbsp lemon and 2 Tbsp water to a boil in a small saucepan. Once it boils, add 1 cup couscous (not pearl), then remove from heat, let stand 5 minutes. Fluff and serve.
- I also love to serve it with sautéed or steamed vegetables for a quick meal (such as squash, zucchini, asparagus or broccoli).
COURSE: MAIN COURSE
KEYWORD: CHICKEN BITES, GARLIC BUTTER CHICKEN