Prep the chicken: Pat the chicken dry and cut it into bite-size pieces (about 1-inch). Dry chicken browns better and cooks more evenly.

Season and coat: Toss the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika. If using, sprinkle with cornstarch or flour and toss to lightly coat. This helps create a crisp edge and a glossy sauce.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and the oil shimmers, you’re ready to sear.

Sear in batches: Add half the chicken in a single layer. Don’t crowd the pan. Cook 3–4 minutes, undisturbed, until golden on one side, then flip and cook another 2–3 minutes until cooked through. Transfer to a plate and repeat with the remaining chicken, adding a little oil if needed.

Build the sauce: Reduce heat to medium-low. Add 2 tablespoons butter to the empty skillet. Stir in the minced garlic and cook 30–45 seconds until fragrant, not browned. If you like heat, add a pinch of red pepper flakes.

Deglaze and brighten: Pour in 1/4 cup chicken broth (if using) and scrape up the browned bits. Add lemon zest and 1–2 tablespoons lemon juice. Simmer 1 minute to marry the flavors.

Coat the chicken: Return the chicken and any juices to the pan. Toss to coat in the garlic butter sauce. Cook 1–2 minutes to warm through and thicken slightly. If it looks dry, add a splash more broth or a small knob of butter.

Finish with herbs: Turn off the heat and stir in chopped parsley or chives. Taste and adjust with more salt, pepper, or lemon as needed.

Serve: Plate with rice, mashed potatoes, pasta, or a simple salad. Spoon extra sauce over the top. If you like, sprinkle with a bit of Parmesan.