Ingredients:

  • 1.5 lb boneless skinless chicken breast, sliced into thin cutlets or 1-inch bites
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken completely dry with paper towels. In a small bowl, mix the salt, pepper, and smoked paprika, then evenly coat the chicken pieces.
  2. Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers. Add the chicken in a single layer (work in batches to avoid crowding). Sear for 3–5 minutes per side without moving them, until a mahogany-colored crust forms. Remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium. Add 2 tbsp of butter to the same pan. Once foaming, stir in the minced garlic and sauté for 30–60 seconds until fragrant.
  4. Stir in the lemon juice to deglaze the pan, scraping up the brown bits. Return the chicken to the pan, add the final 1 tbsp of butter, and toss for 1 minute until the sauce is velvety and clings to the meat. Garnish with fresh parsley.