Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups fresh broccoli florets
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 3 tbsp unsalted butter, cubed and chilled
  • 1/2 cup grated parmesan cheese
  • 2 tbsp chicken bone broth
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken pieces completely dry with paper towels. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until it shimmers.
  2. Add the chicken in a single layer and sear undisturbed for 3 minutes until a deep golden-brown crust forms. Flip and cook for another 2 minutes, then remove chicken from the pan and set aside.
  3. In the same skillet, add the broccoli florets and 2 tbsp chicken bone broth. Immediately cover with a lid for 2 minutes to steam.
  4. Remove the lid and push the chicken and broccoli to the edges of the pan. Drop the 4 minced garlic cloves and 1/4 tsp red pepper flakes into the center. Sauté for 30-45 seconds until fragrant.
  5. Turn the heat to low. Add the 3 tbsp of chilled butter cubes and the 1 tbsp of lemon juice. Toss everything together as the butter melts. Once the butter has formed a thin sauce, sprinkle in the 1/2 cup of parmesan cheese. Toss quickly until the cheese melts into a silky glaze that coats everything. Remove from heat immediately to prevent the cheese from separating.