1 pound boneless, skinless chicken breasts – patted dry and cut into 1-inch pieces
½ teaspoon dried oregano
½ teaspoon dried basil
2 tablespoons fresh parsley – finely chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons unsalted butter – divided
2 tablespoons minced garlic (about 4 cloves)
Juice of ½ a lemon (approximately 2 tablespoons)
Instructions:
Step 1: Season the Chicken
In a small mixing bowl, combine the dried oregano, basil, chopped parsley, salt, and black pepper.
Sprinkle this herb mixture evenly over the chicken pieces. Toss well to ensure every piece is fully coated.
Step 2: Sear the Chicken
Heat a large 12-inch skillet over medium heat.
Add 3 tablespoons of butter and let it melt completely, tilting the pan to coat the base evenly.
Add the seasoned chicken in a single layer—avoid overcrowding the skillet for the best sear.
Step 3: Cook Until Golden
Cook the chicken for about 8–10 minutes, flipping halfway through.
Cook until all sides are golden brown and the chicken is mostly cooked through (internal temp should be around 150–155°F at this stage).
Step 4: Add Garlic and Finish Cooking
Add the remaining 1 tablespoon of butter to the pan. Once melted, stir in the minced garlic.
Cook for an additional 1 minute, just until the garlic is fragrant and the chicken reaches a safe internal temperature of 160°F.
Step 5: Add Lemon Juice
Drizzle the fresh lemon juice over the chicken bites. Stir to combine and coat all the pieces evenly with the lemony-garlic butter sauce.
Serving Suggestions:
Serve over a bed of rice or mashed potatoes.
Pair with sautéed vegetables, quinoa, or a crisp garden salad.
These chicken bites also make a great filling for wraps and meal-prep bowls.
Pro Tips:
