Start by cutting the chicken into even-size pieces so they cook uniformly.

Heat a skillet over medium heat and add the butter. Let it melt and foam but don’t let it brown.

Add the minced garlic to the melted butter and sauté about 1 minute until fragrant, watching carefully to avoid burning.

Add the chicken pieces in a single layer. Season with salt and pepper.

Cook, stirring occasionally, until the pieces are golden and cooked through, about 5–7 minutes depending on size.

Stir often enough to brown evenly but not so often you prevent a sear. Use an instant-read thermometer to check for 165°F (74°C) internal temperature for safety.

Remove from heat and garnish with chopped fresh parsley before serving.