1-First, take your 1 1/4 pounds of boneless skinless chicken breasts and cut them into 1 1/4-inch pieces. Dry the pieces well to help them brown nicely, then coat them with the flour mixture: 2 tablespoons of all-purpose flour mixed with 1 1/2 teaspoons of Italian seasoning, 3/4 to 1 teaspoon salt, and 1/2 teaspoon black pepper. This step sets the stage for that crispy outside.

2-Next, heat 1 tablespoon of refined olive oil and 1 tablespoon of unsalted butter in a 12-inch non-stick skillet over medium-high heat. Add the coated chicken pieces, making sure they’re spaced out for even browning. Cook for 3 minutes on the first side until golden, then flip and cook for 2 more minutes until nearly done.

3-After that, stir in the remaining 2 tablespoons of unsalted butter, 1 1/2 tablespoons of minced fresh garlic, and 2 tablespoons of finely chopped fresh parsley. Let it all cook for one more minute until the chicken hits 165°F inside and the garlic smells amazing. Serve right away for the best taste and texture.