Ingredients:

  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1 tbsp stone-ground Dijon mustard
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh lemon juice
  • 0.5 tsp lemon zest
  • 2 tbsp fresh parsley and chives, finely minced
  • 0.5 tsp red pepper flakes
  • 1 tsp low-sodium Cajun seasoning (optional)

Instructions:

  1. Pat the chicken bites completely dry with paper towels. Toss with smoked paprika and kosher salt until evenly coated.
  2. Heat a large cast iron skillet over medium-high heat with avocado oil until the oil shimmers. Add chicken in a single layer, ensuring the pan is not crowded.
  3. Sear the chicken undisturbed for 3 to 4 minutes to develop a mahogany-colored crust. Flip and cook for another 3 minutes until the chicken is firm and opaque. Remove chicken from the pan and set aside.
  4. Lower the heat. Reduce the flame to medium low and push the chicken to the sides of the pan.
  5. Add the cold butter, Dijon mustard, minced garlic, lemon juice, and zest.
  6. Whisk constantly to build a stable emulsion. Once the sauce is thick and glossy, stir in the fresh parsley, chives, and red pepper flakes.
  7. Return the seared chicken bites to the pan and toss thoroughly to coat in the butter glaze before serving.