How I Make the Easiest Chicken Dinner Ever

Ingredients

• 2 lbs Chicken Breast (boneless, skinless, cut into 1.5‑inch cubes)
• 2.5 tsp Kosher Salt (about 1.25% of chicken weight for proper seasoning)
• 1 tsp Black Pepper (freshly ground)
• 0.5 cup All-Purpose Flour (for dredging the chicken)
• 2 tbsp Neutral Oil (avocado, grapeseed, etc.) (high smoke point for searing)
• 6 tbsp Unsalted Butter (divided: some for searing, remainder for sauce)
• 0.5 cup Dry White Wine (deglazes and adds acidity)
• 8 cloves Garlic (minced)
• 3 stalks Green Onions (sliced, for garnish)
• 0.25 cup Fresh Parsley (chopped, for garnish)
• 0.5 tsp Crushed Red Pepper Flakes (optional heat)
• 1 head Broccoli Florets (cut into bite‑size pieces, roasted)

Instructions

1. Preheat Oven and Prep Broccoli

   Set oven to 435°F. Wash the broccoli, trim the ends, cut into bite‑size florets, toss with olive oil, salt, and pepper, and spread on a parchment‑lined baking sheet.

   Time: PT10M

   Temperature: 435°F

2. Roast Broccoli

   Place the baking sheet in the oven and roast for about 20 minutes, turning once halfway through, until golden and tender.

   Time: PT20M

   Temperature: 435°F

3. Cube and Season Chicken

   Trim any excess fat, cut the chicken breasts into roughly 1.5‑inch cubes. Sprinkle with 2½ tsp kosher salt and 1 tsp black pepper, then toss to coat evenly.

   Time: PT10M

4. Dredge Chicken in Flour

   Place ½ cup flour in a shallow dish. Roll the seasoned chicken pieces in the flour, shaking off any excess.

   Time: PT5M

5. Heat Skillet

   Put the skillet on medium heat for 3 minutes, then add 2 tbsp neutral oil and let it heat until shimmering.

   Time: PT5M

   Temperature: Medium (≈350°F)

6. Sear Chicken in Batches

   Working in two batches, add half the chicken to the hot pan. Cook without moving for 3½ minutes, then flip and cook another 1½‑2 minutes until golden brown. Remove to a plate and keep warm; repeat with remaining chicken.

   Time: PT12M

   Temperature: Medium‑High

7. Remove Excess Fat

   Drain off most of the oil from the skillet, leaving the browned bits (fond) behind.

   Time: PT2M

8. Add Butter and Garlic

   Reduce heat to low, add 2 tbsp butter, let melt, then stir in the minced garlic. Cook until the garlic turns light golden, about 2 minutes.

   Time: PT4M

   Temperature: Low

9. Add Red Pepper Flakes

   Stir in ½ tsp crushed red pepper flakes and cook for 30 seconds.

   Time: PT0.5M

10. Deglaze with White Wine

    Pour in ½ cup dry white wine, increase heat to high, and bring to a boil. Reduce the liquid by about half (≈4 minutes) until the sauce thickens.

    Time: PT4M

    Temperature: High

11. Finish the Chicken in the Sauce

    Return all seared chicken pieces to the skillet, add the remaining 3 tbsp butter, and toss over medium heat for 2 minutes until the chicken is coated and the sauce is glossy.

    Time: PT2M

    Temperature: Medium

12. Garnish and Serve

    Stir in chopped parsley and sliced green onions. Serve the garlic butter chicken bites alongside the roasted broccoli (and rice if desired).

    Time: PT1M

Nutrition Facts

Calories

700

Protein

45 g

Carbohydrates

20 g

Fat

45 g

Fiber

5 g