Pat your chicken pieces dry with paper towels—this is the game changer for getting that golden sear. Mix the paprika, oregano, salt, and pepper in a small bowl and sprinkle it all over the chicken pieces. Don't be shy with the seasoning because you want flavor on every single bite.

Heat the olive oil in a large skillet over medium-high heat for about 1 minute until it shimmers. Working in batches so you don't crowd the pan, add the chicken pieces and sear them for 2-3 minutes per side until they get that beautiful golden color. I always let them sit still for at least 2 minutes before flipping because that's what creates the crust.

Once all the chicken is browned and cooked through (it'll feel firm to the touch), push it to the side of the pan and add the melted butter and minced garlic to the empty space. Let the garlic get super fragrant for about 30 seconds—you'll smell it and know you got it right. Stir everything together so the garlic coats all the chicken pieces.

Pour in the lemon juice and let it sizzle for a few seconds, then whisk together the cornstarch and water in a small cup until it's smooth with no lumps. Slowly pour this mixture into the pan while stirring constantly—this is what creates that silky sauce without any clumps.

Keep stirring for 1-2 minutes until the sauce thickens and coats the back of a spoon. You'll actually see it go from thin and watery to glossy and clingy—that's when you know it's perfect. Taste and add extra salt or lemon juice if it needs it.

Sprinkle the fresh parsley over the top right before serving—don't cook it into the sauce or it loses that fresh bright flavor. Give it one gentle toss so everything's coated beautifully.