Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts, cut into 1-inch cubes
  • 1 tbsp Avocado oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/2 cup Unsalted Butter, cubed
  • 4 cloves Garlic, minced
  • 1 tbsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1/4 cup Fresh Parsley, finely chopped
  • 1 tsp Red Chili Flakes
  • 1/2 tsp Dried Thyme

Instructions:

  1. Pat the chicken cubes with paper towels until completely dry. In a medium bowl, toss the chicken with smoked paprika, garlic powder, salt, pepper, and avocado oil until evenly coated.
  2. Heat a large skillet (preferably cast-iron) over medium-high heat. Add the chicken in a single layer. Sear without stirring for 3 minutes to develop a crust. Flip and cook for another 2-3 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate.
  3. Lower the skillet heat to medium-low. Add cubed butter, scraping the bottom of the pan to release browned bits. Whisk in the minced garlic, Dijon mustard, lemon juice, lemon zest, chili flakes, and dried thyme. Whisk for 60 seconds until the sauce is glossy and emulsified.
  4. Return the cooked chicken bites to the skillet. Toss vigorously for 30 seconds to coat. Remove from heat and fold in fresh parsley before serving.