Ingredients

Chicken

• 21 ounces boneless skinless chicken breast halves (about 3 large breasts), cut into 1- to 1½-inch cubes
• 1 tablespoon flour
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons good olive oil
• 1 tablespoon chopped garlic
• 3 tablespoons chopped fresh parsley
• 2 tablespoons unsalted butter
• 1 medium lemon, quartered (optional, for serving)

Gravy

• 1 tablespoon unsalted butter
• 1 tablespoon flour (heaping)
• 1 cup chicken broth

Before You Start

• To make this gluten free, coat the raw chicken with 1 tablespoon cornstarch instead of flour.
• For a gluten-free gravy, melt the butter, add the broth, and thicken with either 1 teaspoon cornstarch or ⅛ teaspoon xanthan gum.

Instructions 

1. Pat the chicken cubes dry with paper towels. In a bowl, toss them with the flour, salt, and pepper. Stick with the listed amount of flour — it’s just right.
2. Heat the olive oil in a 12-inch skillet over high heat until very hot but not smoking. Arrange the chicken in a single layer and cook for 4–5 minutes to form a golden crust. Turn the pieces and continue cooking another 3–5 minutes.
3. While the chicken cooks, stir together the chopped garlic and parsley in a small bowl.
4. Add the butter and the garlic-parsley mixture to the skillet. Cook for 1 additional minute, gently shaking the pan so the chicken gets evenly coated.
5. Transfer the chicken to a plate with a spoon, leaving the browned bits, garlic, and parsley in the skillet.

Make the Gravy

1. If there is excess oil in the skillet, pour off all but about 1 tablespoon. (You likely won’t need to remove much.)
2. Add the butter and melt over medium heat.
3. Stir in the flour and cook for about a minute, stirring constantly.
4. Gradually pour in the chicken broth, whisking continuously until fully incorporated.
5. Cook over medium-high heat, stirring, until the gravy reduces slightly and thickens. Spoon over the chicken to serve.

Storage & Reheating

• Remove from the freezer and immediately take it out of the bag to prevent sticking.
• Let thaw at room temperature on a plate or in a container.
• Reheat on the stovetop over medium-low heat.
• Serve with rice if desired.