1. Prep Your Ingredients

Before you start cooking, set yourself up for success by doing all your chopping and measuring ahead of time. Cut the chicken into evenly-sized bite pieces—this helps them cook at the same rate. Mince the garlic finely. Having everything prepped makes the actual cooking process feel calm and controlled.

2. Season the Chicken

In a medium-sized bowl, combine your chicken pieces with the paprika, Italian herbs, salt, and pepper. Toss until evenly coated. You can do this up to an hour in advance and let the chicken marinate in the fridge if you want even more flavor.

3. Heat the Oil

Place a large skillet over medium-high heat and add your olive oil. Let it heat up until the oil starts to shimmer but not smoke—this usually takes about 1 to 2 minutes. A hot pan is key for getting a nice sear on the chicken.

4. Sear the Chicken

Add the chicken pieces in a single layer. Don’t crowd the pan—if needed, cook in two batches. Let the chicken cook undisturbed for 2–3 minutes. This helps develop that beautiful golden-brown crust. Then flip and cook for another 3–4 minutes until fully cooked.

Beginner Note: You’ll know the chicken is done when the pieces are firm to the touch, no longer pink in the center, and their internal temperature reaches 165°F (75°C). You can check this with a meat thermometer or by cutting one open to check the inside.

5. Add the Garlic

Reduce the heat slightly. Add the minced garlic directly to the pan and stir for 30 seconds to 1 minute. Be careful not to burn it—garlic cooks quickly and can become bitter if overdone. The aroma at this stage will be incredible.

6. Toss and Finish

Give everything a good toss to coat the chicken in that garlicky goodness. If you’re using parsley, sprinkle it in now. If you like a pop of brightness, squeeze in a little lemon juice just before serving.