Want a quick meal that only takes 15-minutes to pull together? Well, you're in luck, this butter chicken uses minimal spices but really packs a punch with flavor. This recipe uses Italian spices, paprika, garlic, and lemon juice, minimal ingredients but great flavor. It is great paired with quinoa, rice, or veggies. You can also substitute the flour for another kind to make it gluten-free!
Pull Together:
1 1/4 lbs. boneless skinless chicken breasts, cut into cubes
2 tbsp all-purpose flour
2 tsp Italian seasoning
2 tbsp parsley and additional for garnish
1/8 teaspoon paprika
Salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp unsalted butter, divided
1 1/2 tbsp minced fresh garlic (4 cloves)
2 tbsp lemon juice
Steps:
Preheat a 12-inch non-stick skillet over medium-high heat.
Dab chicken on all sides dry with paper towels.
Sprinkle flour, Italian seasoning, paprika, and salt and pepper over chicken. Toss well to evenly coat, all flour should stick to chicken and not be left behind.
Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.
Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.
Let cook until nicely golden brown on the bottom, about 3 minutes then flip to the opposite side and cook 2 minutes longer, or until nearly cooked through.
Add the remaining tbsp butter in small pieces, along with garlic and lemon juice. Cook 1 minute longer (chicken should be 165 in the center).
Serve with the desired side (quinoa, rice, veggies) and garnish with parsley.
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