Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breast, cut into 1 inch cubes
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 1 tsp Smoked paprika
  • 1 tbsp Avocado oil
  • 1 lb Fresh broccoli florets
  • 5 cloves Garlic, finely minced
  • 0.25 cup Low sodium chicken broth
  • 3 tbsp Unsalted butter, chilled and cubed
  • 1 tbsp Lemon juice
  • 0.25 tsp Red pepper flakes
  • 2 tbsp Fresh parsley

Instructions:

  1. Pat the 1.5 lbs of chicken breast completely dry with paper towels.
  2. Toss the chicken in a bowl with 1 tsp salt, 0.5 tsp pepper, and 1 tsp smoked paprika until every piece is coated.
  3. Add 1 tbsp avocado oil to your pan over medium high heat until the oil shimmers and barely wisps smoke.
  4. Place the chicken in the pan in a single layer. Cook for 3-4 minutes until a deep golden crust forms on the bottom before flipping.
  5. Flip the pieces and cook for another 2-3 minutes until the centers are opaque and firm. Move them to a clean plate.
  6. Add the 1 lb of broccoli florets to the same pan. Pour in the 0.25 cup chicken broth and cover with a lid for 2 minutes until the broccoli is vibrant green and tender crisp.
  7. Remove the lid and let any remaining liquid bubble. Add the 5 cloves of minced garlic and 0.25 tsp red pepper flakes, stirring for 30 seconds until the kitchen smells like heaven.
  8. Lower the heat to medium low. Stir in the 3 tbsp of cold cubed butter, one piece at a time, until the sauce is thick and glossy.
  9. Toss the chicken and its juices back into the skillet. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp fresh parsley.
  10. Spoon the extra garlic butter from the bottom of the pan over the chicken and broccoli until everything is glistening.