Ingredients
- Boneless, Skinless Chicken Thighs: 2 lbs, cut into 1-inch bite-sized pieces
- Unsalted Butter: 6 tablespoons
- Fresh Garlic: 5-6 cloves, minced
- Olive Oil: 1 tablespoon
- Salt: 1 teaspoon (or to taste)
- Black Pepper: ½ teaspoon (or to taste)
- Fresh Parsley: ¼ cup, chopped (for garnish)
Instructions
Cut your chicken thighs (or breasts) into uniform, 1-inch pieces. Pat the chicken pieces completely dry with a paper towel. This step is critical! A dry surface is essential for getting a beautiful golden-brown sear. If the chicken is wet, it will steam in the pan instead of searing. Season the chicken generously with the 1 teaspoon of salt and ½ teaspoon of black pepper, tossing to ensure all pieces are evenly coated.
Place a large skillet (cast iron is fantastic for this) over medium-high heat and add the 1 tablespoon of olive oil. Once the oil is hot and shimmering, carefully add the chicken bites to the pan in a single layer. Do not overcrowd the pan. If necessary, cook the chicken in two separate batches. Crowding the pan will lower the temperature and cause the chicken to steam. Cook the chicken for 3-4 minutes, undisturbed, until a deep golden-brown crust forms on the bottom. Flip the pieces and cook for another 3-4 minutes, until cooked through and browned on all sides.
Once the chicken is cooked, use a slotted spoon to remove it from the skillet and set it aside on a plate. Reduce the heat to medium-low. Add the 6 tablespoons of butter to the same skillet. Allow the butter to melt, using a wooden spoon or spatula to scrape up all the delicious browned bits (the fond) from the bottom of the pan.
Once the butter is melted and foamy, add the minced garlic. Cook, stirring constantly, for only 30-60 seconds, just until the garlic is fragrant. Be extremely careful not to burn the garlic, as it will become bitter.
Turn off the heat. Return the cooked chicken bites to the skillet. Toss the chicken in the garlic butter sauce until every piece is coated in the glorious sauce. Sprinkle the ¼ cup of chopped fresh parsley over the chicken and toss one last time. Serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 550-650 kcal