Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons minced garlic (about 2–3 cloves)
- Juice of ½ lemon (about 2 tablespoons)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Pat the chicken dry and cut into 1-inch pieces. Season with oregano, basil, salt, and pepper. Toss to coat evenly.
- Heat a large skillet over medium heat and add 2 tablespoons of butter.
- Once the butter melts, add the chicken pieces in a single layer. Cook for about 8–10 minutes, turning occasionally, until golden brown and fully cooked.
- Add the remaining 2 tablespoons of butter. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Squeeze lemon juice over the chicken and stir to coat well.
- Cook for 1 more minute to blend the flavors, then remove from heat.
- Sprinkle with chopped parsley if desired and serve warm.
Notes
- Chicken thighs can be used for a juicier result.
- For a lighter version, substitute olive oil for butter.
- Ensure the chicken is cooked to 165°F (74°C) internal temperature.
- Make it spicy by adding red pepper flakes.
- Garnish with lemon zest for an extra citrusy touch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 0g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 95mg
