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Caramelized Pan-Seared Chicken Cubes

This dish showcases the magic of browning chicken cubes to develop deep, savory flavors and a crispy exterior. The method involves searing the meat in a hot pan until golden and caramelized, resulting in tender bites with smoky edges and a rich, complex taste. The final look is attractively browned and juicy, perfect for serving straight from the pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast cut into 1-inch cubes
  • 1 tsp sea salt or to taste
  • ½ tsp freshly cracked black pepper or to taste
  • 2 tbsp neutral oil like canola or grapeseed
  • 2 cloves garlic minced, optional
  • 1 tsp dried thyme or oregano optional
  • 1 tbsp lemon juice optional, added after cooking

Equipment

  • Large skillet or cast-iron pan
  • Spatula or tongs
  • Small bowl
  • Paper towels

Method
 

  1. Pat the chicken cubes dry with paper towels to remove excess moisture, which helps achieve better browning.
  2. Season the chicken generously with salt and black pepper, tossing to coat all pieces evenly. Let sit while you heat your pan.
  3. Heat your skillet over medium-high heat until it shimmers, indicating it's hot enough for searing. Add the neutral oil and swirl to coat the surface.
  4. Add the chicken cubes in a single layer, making sure not to overcrowd the pan—this helps them brown evenly. Let them cook undisturbed for about 2-3 minutes until the edges turn a deep golden brown.
  5. Flip the chicken cubes using tongs or a spatula, and cook for another 2-3 minutes, until all sides are deeply caramelized and fragrant. You should hear a lively sizzle and see rich, golden-brown edges.
  6. If using, add the minced garlic and herbs now, cooking for about 30 seconds until fragrant and slightly crispy on the edges. Keep an eye on the aroma and color.
  7. Check that the chicken is cooked through—juices should run clear, and the meat should feel firm but tender when pierced. Remove the pan from heat.
  8. Finish by squeezing fresh lemon juice over the chicken for a bright, citrusy note, and give everything a quick toss to coat evenly.
  9. Transfer the chicken to a plate and let it rest for 2 minutes—this helps the juices settle, keeping each bite juicy and flavorful.
  10. Serve the caramelized chicken cubes hot, with a side of your choice or over grains, and enjoy the crispy, smoky edges and tender interior.

Notes

Ensure the pan is hot enough before adding chicken to achieve maximum caramelization. Patting the chicken dry is key to avoid steaming and to get that crispy crust.