Description
Succulent chicken breast bites pan-seared in garlic‑butter and finished with herbs and lemon—a versatile dish served as an appetizer or over rice/pasta.
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts, cut into 1‑inch cubes
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or substitute 1 tablespoon fresh chopped parsley and basil)
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped fresh parsley, red pepper flakes
Instructions
- Pat chicken dry; season with salt, pepper, and Italian seasoning.
- In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil.
- Add chicken; cook undisturbed ~3 minutes for browning, then stir and cook 2–3 more minutes until cooked through. Remove chicken and set aside.
- Reduce heat to low; add remaining 2 tablespoons butter, 1 tablespoon olive oil, and garlic. Sauté until fragrant, about 30 seconds.
- Return chicken to skillet; toss to coat. Stir in lemon juice and heat through for 1 minute.
- Taste and adjust seasoning. Garnish with parsley and red pepper flakes if desired.
- Serve warm—on its own as appetizer or over rice/pasta as a main course.
Notes
- Use chicken thighs for juicier bites.
- Add a splash of white wine or chicken broth for extra flavor.
- Include vegetables like spinach or bell peppers for a one‑pan meal.
- Store leftovers in an airtight container for up to 3 days; reheat gently.
- For crispier texture, lightly dredge chicken in seasoned flour or cornstarch before cooking.