Ingredients:

  • 1.5 lbs (680g) Boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (2g) Coarse black pepper
  • 2 tbsp (30ml) High-smoke point oil (Avocado or Grapeseed oil)
  • 4 tbsp (56g) Unsalted grass-fed butter
  • 6 cloves (30g) Fresh garlic, finely minced
  • 1 tbsp (4g) Fresh rosemary, minced
  • 1 tbsp (4g) Fresh thyme leaves, stripped from stems
  • 2 tbsp (8g) Fresh Italian parsley, finely chopped
  • 1/4 cup (25g) Freshly grated Parmesan cheese

Instructions:

  1. Pat the chicken cubes completely dry with paper towels to ensure a proper sear. Season thoroughly with salt and pepper. Let the chicken sit at room temperature for 10 minutes while preparing the garlic and herbs.
  2. Heat the oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken to a warm bowl.
  3. In a small saucepan over medium-low heat, melt the butter. Add the minced garlic, rosemary, and thyme. Cook for 2–3 minutes until the garlic is fragrant and translucent, ensuring it does not brown.
  4. Pour the warm herb butter glaze over the seared chicken bites. Toss gently to coat. Sprinkle with fresh parsley and Parmesan cheese before serving with decorative toothpicks.