Ingredients
Equipment
Method
- Prepare the Garlic Butter: Melt the butter in a small bowl using the microwave or a small saucepan on the stovetop. Stir in the minced garlic and red pepper flakes, then set the mixture aside to let the flavors infuse.4 tbsp butter, 4 cloves fresh garlic, 1 tsp red pepper flakes
- Season the Chicken: In a large skillet over medium-high heat, add the olive oil, chicken pieces, chicken base, paprika, garlic powder, onion powder, black pepper, and dried thyme.2 pounds boneless, skinless chicken breast, 1 tbsp olive oil, 1 tbsp chicken base, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp black pepper, 0.25 tsp dried thyme
- Sear the Bites: Stir the chicken to ensure every piece is evenly coated in the seasonings and chicken base. Let the chicken sear on all sides for about 5 minutes until a golden-brown crust forms.
- Deglaze and Coat: Pour the prepared garlic butter mixture over the seared chicken. Use a wooden spoon to stir for 30 to 60 seconds, making sure to scrape the bottom of the pan to release any flavorful browned bits (fond).
- Add Finishing Touches: Sprinkle the grated Parmesan cheese and fresh parsley over the chicken. Toss everything together until the cheese begins to melt and the chicken is thoroughly coated.0.25 cup Parmesan cheese, 0.25 cup fresh parsley
- Final Cook: Continue cooking for another 1 to 2 minutes until the chicken reaches an internal temperature of 165°F. Serve immediately while warm.
Notes
Cut the chicken into evenly sized pieces to ensure every bite cooks at the same rate and develops a golden sear without drying out. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to one month.
