Garlic Butter Chicken

Pat the chicken pieces completely dry with paper towels. In a bowl, toss the chicken with kosher salt, black pepper, and smoked paprika until evenly coated.

Heat the extra virgin olive oil in a 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the chicken in a single layer, ensuring pieces do not crowd the pan.

Sear the chicken undisturbed for 3 minutes to develop a mahogany crust. Flip and cook for an additional 3 minutes until just cooked through. Remove the chicken from the skillet and set aside on a plate.

Reduce the heat to medium. Add 1 tablespoon of the chilled butter to the pan. Once foaming, add the minced garlic and optional red pepper flakes. Sauté for 30–45 seconds until fragrant but not browned.

Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape the brown bits (fond) from the bottom of the pan. Simmer for 1-2 minutes until the liquid reduces by half.

Turn the heat to low. Whisk in the remaining 2 tablespoons of cold cubed butter one piece at a time to create a stable emulsion. Return the chicken to the pan, toss to coat in the glaze, and garnish with fresh parsley.