Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into bite-sized chunks
  • 1 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 3 tbsp honey
  • 1 tsp dried parsley
  • 1 clove garlic, minced

Instructions:

  1. Season the protein. In a medium bowl, toss the chicken chunks with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated. Note: Ensure every nook and cranny is covered to avoid bald spots on the meat.
  2. Heat the pan. Heat a cast iron skillet over medium high heat. Wait until the pan is hot enough that a drop of water dances on the surface.
  3. The first sear. Add the chicken in a single layer. Do not crowd the pan, or the meat will steam. Sear undisturbed for 3-4 minutes until a deep golden brown crust forms.
  4. The flip. Use tongs to flip the chicken and cook for another 3-4 minutes until nearly cooked through.
  5. Clear the center. Reduce heat to low. Push the chicken pieces to the sides of the pan, creating a small empty circle in the middle.
  6. Create the base. Add the butter, honey, and minced garlic to the center.
  7. Foam and bubble. Stir the butter, honey, and garlic constantly for 1-2 minutes until the butter foams and the honey bubbles.
  8. The final glaze. Spoon the bubbling glaze over the chicken pieces, tossing gently to coat.
  9. Finish the sauce. Remove from heat immediately once the sauce thickens and looks glossy. Note: If you cook it too long, the honey will burn and turn bitter.
  10. Garnish. Sprinkle with dried parsley and serve.