Skillet Method

• Pat the boneless, skinless chicken breasts (1 1/2 lbs / 680 g) thoroughly dry with paper towels, then cut them into uniform 1-inch (2.5 cm) cubes. In a medium mixing bowl, toss the chicken pieces with the all-purpose flour (2 tbsp / 16 g), Italian seasoning (1 tsp / 1 g), sweet paprika (1/2 tsp / 1 g), kosher salt (3/4 tsp / 4.5 g), and black pepper (1/4 tsp / 0.6 g) until every surface is coated in a thin, dry, matte dusting.
  
• Heat a 12-inch stainless-steel or cast-iron skillet over medium-high heat for 2 minutes, then add the extra-virgin olive oil (1 tbsp / 15 ml) and swirl until shimmering. Arrange the coated chicken pieces in a single uncrowded layer with space between cubes; cook in two batches if using a smaller pan so the meat sears instead of steaming.
  
• Sear the chicken undisturbed for 2 to 3 minutes until a golden-brown crust forms underneath and the cubes release cleanly from the pan. Flip with tongs and cook for another 2 to 3 minutes until lightly browned on the remaining sides and nearly cooked through (about 155°F / 68°C).
  
• Reduce the burner heat to medium-low and add the unsalted butter pieces (3 tbsp / 42 g) directly to the skillet. As the butter melts and foams, add the finely minced garlic (4 cloves / 12 g) and stir constantly so the garlic softens in the warm butter without scorching.
  
• Toss the chicken continuously in the foaming garlic butter for 30 to 60 seconds until the garlic smells sweet and aromatic. Add 1 tablespoon (15 ml) water or broth to deglaze the pan and form a glossy coating that clings to the chicken, stopping as soon as the thickest piece registers 165°F (74°C) on an instant-read thermometer.
  
• Remove the skillet from the heat immediately, scatter in the finely chopped fresh parsley (1 tbsp / 4 g), and toss once more. Taste and adjust salt and pepper if needed, then transfer the chicken bites and pan glaze to a warm serving dish right away.