Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp avocado oil
  • 3 tbsp unsalted grass-fed butter
  • 6 cloves garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp lemon zest

Instructions:

  1. Cut the 1.5 lbs of chicken into 1 inch cubes, ensuring they are as uniform as possible. Note: This ensures they all finish cooking at the exact same moment.
  2. Toss the cubes with 1 tsp sea salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika until every surface is coated.
  3. Place your pan over medium high heat and add 1 tbsp avocado oil, waiting until the oil shimmers and barely begins to wisp smoke.
  4. Add the chicken in a single layer, leaving space between pieces. Cook 3 minutes without moving them until a deep golden crust forms.
  5. Turn the pieces over and cook for another 2 minutes. The chicken should feel firm but still have a slight give when pressed.
  6. Lower the heat to medium and drop in 3 tbsp butter and 6 cloves of minced garlic. Wait until the butter foams and the garlic smells fragrant.
  7. Pour in 1/4 cup chicken broth, using a wooden spoon to scrape up all those brown bits (the fond) from the bottom.
  8. Toss the chicken continuously in the bubbling butter mixture for 1-2 minutes until the liquid reduces into a glossy, velvety coating.
  9. Stir in 1/2 tsp lemon zest and 1 tbsp chopped parsley.
  10. Remove from heat immediately and let sit for 2 minutes until the juices redistribute throughout the meat.