Description
Tender pieces of chicken finished in a bright, garlicky-butter sauce with smoked paprika and a hint of heat.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp lemon juice (fresh)
- 1 tsp Dijon mustard
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Pat chicken pieces dry with paper towels. Toss with salt, black pepper, smoked paprika, and garlic powder in a medium bowl.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Arrange chicken in a single layer and cook for 4–6 minutes until golden brown and cooked through. Transfer to a plate and tent loosely.
- Reduce heat to medium. Add 4 tbsp unsalted butter to the skillet and let it melt, scraping any browned bits from the pan.
- Add minced garlic, lemon juice, Dijon mustard, and red pepper flakes. Stir and cook 30–60 seconds until fragrant.
- Return chicken to the skillet and toss to coat in the sauce. Simmer 30–60 seconds to meld flavors. Taste and adjust seasoning.
- Remove from heat, sprinkle with chopped parsley, and serve warm.
Notes
For a dairy-free option, use a neutral oil plus vegan butter or extra olive oil with a splash of white wine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American