Ingredients:
- 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons minced garlic
- ½ medium lemon, juiced (about 2 tablespoons)
Instructions:
- In a small bowl, combine oregano, basil, parsley, salt, and pepper. Sprinkle evenly over all sides of the chicken pieces. Toss to evenly coat.
- In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.
- Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.
- Add the remaining butter. Once melted, add garlic and cook for one more minute, or until fragrant and the chicken is cooked through to an internal temperature of 165°F.
- Drizzle lemon juice over the chicken and stir to combine. Serve immediately.
Enjoy!
