Description
Juicy chicken pieces seared and tossed in a smoky, garlicky lemon butter sauce, perfect for weeknight dinners.
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
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes
- 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 more heat)
Instructions
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- Heat a skillet over medium-high heat and add olive oil until shimmering.
- Working in batches, add chicken and cook until golden brown, about 3–4 minutes per side. Transfer to a plate.
- Reduce heat to medium, add butter to the skillet and let it melt.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Mix in Dijon mustard, lemon juice, lemon zest, red pepper flakes, smoked paprika, parsley, and thyme.
- Return chicken to skillet and toss to coat. Simmer for 1–2 minutes.
- Garnish with parsley and serve hot with lemon wedges.
Notes
Serve over mashed potatoes, rice, or with crusty bread. Cool leftovers for up to 3–4 days; freeze for up to 2 months.