Jacques Pépin’s Garlic Chicken Breasts

2018-03-10T18:54:16+00:00 March 10th, 2018|

Some people have called these chicken nuggets for adults. Well, there is nothing wrong with that in our opinion. These are delicious and easy to make!


  • 3 boneless, skinless chicken breast halves (about 7 ounces each), cut into 1- to 1 1/2-inch cubes
  • 2 tablespoons Wondra flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 3 tablespoons chopped fresh parsley leaves
  • 2 tablespoons unsalted butter
  • 1 medium lemon, quartered



Dry the chicken cubes with paper towels and place in a medium bowl, add the flour, salt, and pepper and toss to combine.
Heat the oil in a 12-inch skillet (preferably nonstick) over high heat until very hot but not smoking, add the chicken cubes and cook in one layer, turning occasionally, until cooked through, about 3 1/2 minutes.
Meanwhile, combine the garlic and parsley in a small bowl, add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.


To serve, divide among four plates, add a wedge of lemon to each plate, and serve within 15 minutes.

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