INGREDIENTS
2 cloves garlic
2 to 3 sprigs fresh parsley
1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 (1-ounce) envelope onion soup mix, such as Lipton’s
3 tablespoons water
INSTRUCTIONS
Mince 2 garlic cloves. Pick the leaves from 6 fresh parsley stems and finely chop until you have 2 teaspoons. Cut 1 1/2 pounds boneless chicken into 1-inch pieces. Pat dry with paper towels. Season all over with 1/4 teaspoon black pepper.
Heat 1 tablespoon of the olive in a large cast-iron or stainless steel skillet over medium heat. Add half of the chicken in a single layer. Cook until golden-brown on the bottom, and the chicken easily releases from the bottom of the pan, about 4 minutes. Toss and cook until golden brown on the second side and cooked through, about 2 minutes more. Transfer the chicken to a plate.
Heat the remaining 1/2 tablespoon olive oil in the skillet and repeat cooking the remaining chicken. Transfer to the plate.
Reduce the heat to low and add 2 tablespoons unsalted butter. When melted, add the garlic, chicken, any accumulated juices on the plate, and 1 (1-ounce) envelope onion soup mix. Stir and cook until the garlic is fragrant, about 1 minute. Add 3 tablespoons water and scrape the bottom of the pan and scrape up any bits from the bottom of the skillet with a wooden spoon. Cook until the sauce is slightly thickened, 1 to 2 minutes. Garnish with the parsley.
RECIPE NOTES
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
