Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 0.25 cup heavy cream
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Pat the chicken pieces completely dry with paper towels. In a large bowl, toss the chicken with the cornstarch, smoked paprika, garlic powder, salt, and pepper until every piece is lightly and evenly coated.
  2. Heat a heavy skillet over medium-high heat with the neutral oil. Once the oil is shimmering, add the chicken in a single layer, ensuring pieces do not touch to avoid steaming.
  3. Sear the chicken until a mahogany crust forms and the internal temperature reaches 165°F (74°C). Work in batches if necessary.
  4. Reduce heat to medium. Add the cold butter and minced garlic to the pan. Once the butter melts, whisk in the heavy cream and lemon juice to create a stable emulsion.
  5. Toss the chicken to coat in the sauce and garnish with fresh parsley before serving.