Prep and Coat

Start by drying the chicken breasts thoroughly with paper towels (this ensures a better sear). Cut them into 1-inch cubes. Place them in a bowl and sprinkle with flour, basil, paprika, oregano, salt, and pepper. Toss until every piece is evenly cloaked in the herb-flour mixture.

The High-Heat Sizzle

Heat a large cast iron skillet over medium-high heat. Add the olive oil and the first tablespoon of butter. Wait for the oil to shimmer and the butter to bubble.

Build the Crust

Place the chicken in the skillet in a single layer. Do not crowd the pan (cook in batches if necessary). Let them sit undisturbed for 3 minutes. This patience is what creates that beautiful golden crust and prevents sticking.

The Garlic Butter Finish

Flip the pieces and cook for another 2 minutes. Lower the heat slightly and add the remaining butter, minced garlic, and fresh parsley. Toss the chicken in this melting garlic gold for about one more minute until the garlic is fragrant and the chicken is fully cooked (internal temperature of 165°F). Serve immediately!