Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1 tsp smoked paprika
  • 4 tbsp unsalted butter, cubed and chilled
  • 4 cloves garlic, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Use paper towels to pat the chicken cubes until they are completely dry to the touch to ensure a crispy texture.
  2. In a medium bowl, toss the chicken with the salt, pepper, smoked paprika, and avocado oil until every piece is lightly coated.
  3. Place a large cast iron skillet or heavy-bottomed pan over medium-high heat and wait until it is wisps-of-smoke hot (about 2–3 minutes).
  4. Add the chicken to the pan in a single layer, ensuring not to overcrowd to maintain high heat for a proper sear.
  5. Sear the chicken for 2-3 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.
  6. Remove the pan from heat. Add the chilled cubed butter, minced garlic, and red pepper flakes. Stir constantly to create a glossy emulsion (monter au beurre).
  7. Toss with freshly grated Parmesan and chopped parsley before serving.