Description
A quick, flavorful skillet dish featuring bite-sized chicken in a garlicky, buttery sauce with a smoky edge.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced (about 1.5 teaspoons)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes (reduce for less heat)
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon fresh thyme, chopped
- Lemon wedges, for serving
- Optional: ½ teaspoon cayenne pepper for extra heat
Instructions
- Pat the chicken pieces dry with paper towels and season evenly with salt and pepper.
- Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer.
- Arrange chicken in a single layer in the skillet. Cook about 3–4 minutes per side until golden and cooked through to 165°F (74°C). Transfer to a plate and loosely cover with foil to rest.
- Reduce heat to medium. Add the butter to the same skillet and let it melt; scrape up browned bits with a wooden spoon.
- Stir in minced garlic and cook about 30 seconds until fragrant. Add the Dijon mustard, lemon juice, lemon zest, red pepper flakes, and smoked paprika. Whisk until smooth.
- Return the chicken to the skillet and toss to coat in the sauce. Simmer for 1–2 minutes to glaze the pieces. Adjust salt and pepper to taste.
- Stir in chopped parsley and thyme just before serving. Plate with lemon wedges and extra parsley as garnish.
Notes
For a richer meat, you can substitute chicken thighs and slightly reduce cooking time. To make it dairy-free, use ghee or a neutral oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American