Cut 2 pounds boneless chicken breast into uneven 1-inch cubes, then coat them with 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon paprika and 1 tablespoon olive oil. Work at room temperature for 15 minutes and toss with your hands until the seasoning clings evenly. (I tested larger chunks first. They stayed pale inside while the edges overcooked.) The seasoned chicken pieces should look lightly orange with a slick surface and scattered spices. You'll smell the paprika as it blends with the oil. Miss this rest and the seasoning won't settle into the surface. Resting 15 minutes helps the seasoning bind before searing begins.

Heat a 12-inch cast iron skillet over medium-high heat until the pan is hot but not smoking. Add the seasoned chicken pieces and sear for 3 to 4 minutes per side, turning with tongs until the edges become golden. Move the pieces once so they develop a crust instead of steaming. The chicken should release a savory smell and show deep golden patches while the center reaches 165°F. You'll hear a steady sizzle when the pieces hit the pan. Go past 8 minutes and the smaller pieces can dry out. Sear at medium-high heat, the crust forms while the inside stays juicy.

Lower the heat to medium-low about 4 on a 10-dial and add 4 tablespoons unsalted butter, 5 minced garlic cloves and 2 tablespoons lemon juice. Swirl the skillet for 2 to 3 minutes until the butter melts and the garlic softens around the chicken pieces. The sauce should look glossy and cling to the chicken with tiny bubbles around the edges. You'll smell toasted garlic when it reaches the right point. Skip this timing and the garlic can turn bitter. Gentle heat protects the butter while the garlic releases its aroma.

Keep the skillet at medium-low heat for 2 minutes, then fold in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest. Turn the chicken pieces with a spatula until the herbs spread through the butter coating and the pieces shift toward the center. The finished chicken shows deep golden edges, glossy sauce and green parsley flecks across uneven surfaces. You'll notice a fresh lemon smell as the heat fades. (My first batch used too much lemon juice. The sauce became sharp, so this balance works better.) Finishing gently keeps the butter sauce attached to each bite.