Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) salt, or to taste
  • 1/4 tsp (1.25ml) black pepper, or to taste
  • 1 tbsp (15ml) all-purpose flour (optional, for thickening sauce)
  • 4 tbsp (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio - optional, chicken broth can be substituted)
  • 1/4 cup (60ml) chicken broth
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) lemon zest
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 tsp (1.25ml) red pepper flakes (optional, for a bit of a kick!)

Instructions:

  1. Cut the chicken into bite-sized pieces and season with salt, pepper, and flour (if using).
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove from pan and set aside.
  3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  4. Pour in white wine (or chicken broth) and deglaze the pan, scraping up any browned bits. Add the chicken broth, lemon juice, lemon zest, and red pepper flakes (if using). Bring to a simmer.
  5. Return the chicken to the skillet and stir to coat with the sauce. Stir in the fresh parsley. Serve immediately over your choice of pasta, rice, or bread.