A quick and flavorful 15-minute dish that’s perfect for busy weeknights! Simple ingredients, minimal prep, and maximum taste—this will become a new favorite.
- 1¼ lbs boneless, skinless chicken breasts, cut into 1 1/4-inch pieces
- 2 tbsp all-purpose flour
- 1½ tsp Italian seasoning
- Salt and freshly ground black pepper (to taste)
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1½ tbsp minced fresh garlic (about 4 cloves)
- 2 tbsp finely chopped fresh parsley*
Prepare the Chicken:
Pat the chicken pieces dry with paper towels.
Sprinkle with flour, Italian seasoning, salt, and pepper. Toss well until all pieces are evenly coated.
Cook the Chicken:
Heat a 12-inch nonstick skillet over medium-high heat.
Add 1 Tbsp olive oil and 1 Tbsp butter, swirling the pan to coat.
Arrange the chicken in a single layer, leaving space between pieces for even browning.
Cook for about 3 minutes until golden brown, then flip and cook for another 2 minutes.
Add Garlic Butter Flavor:
Reduce heat to medium. Add the remaining 2 Tbsp butter in small pieces, followed by the minced garlic and parsley.
Stir and cook for 1 more minute, until the chicken reaches an internal temperature of 165°F and is no longer pink in the center.
- For extra herby flavor, double the parsley.
- Add a squeeze of fresh lemon juice for a bright, tangy finish.
- Serve with a quick lemon couscous:
- Bring 1 (14.5 oz) can of chicken broth, 2 Tbsp lemon juice, and 2 Tbsp water to a boil.
- Stir in 1 cup regular (not pearl) couscous, remove from heat, and let sit for 5 minutes. Fluff with a fork and serve.
- Pairs well with sautéed or steamed veggies like zucchini, asparagus, or broccoli.