Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 2 cloves garlic, finely grated
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme
  • 1 tbsp fresh lemon juice
  • 2 tbsp chicken stock

Instructions:

  1. Pat the chicken pieces bone-dry with paper towels to ensure a proper sear. Season evenly with kosher salt and cracked black pepper.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat until it shimmers. Add the chicken in a single layer, avoiding crowding the pan.
  3. Sear the chicken untouched for 5 to 7 minutes until the bottoms are deeply golden and release easily from the pan, then flip the pieces.
  4. Toss in the 4 cloves of smashed garlic. Move the garlic around the pan so it seasons the oil but doesn't sit in one spot for too long. Continue cooking for another 4 to 5 minutes until the chicken is cooked through and the smashed garlic is fragrant and lightly browned.
  5. Reduce the heat to medium low. Add the 2 tbsp chicken stock to the pan, scraping up all those brown bits (the fond) from the bottom. Once the liquid has mostly evaporated, add the 4 tbsp of butter and the 2 cloves of finely grated garlic.
  6. Stir constantly for 1 to 2 minutes until the butter is foaming and smells intensely of garlic and herbs.
  7. Stir in the 1 tsp fresh thyme and 1 tbsp fresh parsley. Squeeze the 1 tbsp fresh lemon juice over the top and give everything one final toss. The sauce should look glossy and slightly thickened, coating each piece of chicken like a velvety blanket. Remove from the heat immediately to prevent the butter from separating or the herbs from losing their vibrant green color. Serve it right out of the pan while it is still sizzling.