Pat your chicken pieces dry with paper towels and season them generously with salt, black pepper, oregano, and paprika. Honestly, this takes two minutes but makes a huge difference in how they brown. Don't skip the drying step—wet chicken won't get that golden sear you're after.

Heat a large skillet over medium-high heat and add the olive oil plus 1 tbsp of the butter. Let it get shimmery—you'll hear it sizzle when you drop a piece of chicken in. This is the signal you're ready to go.

Add the chicken pieces in a single layer and cook for about 5-6 minutes without moving them around too much. I learned this the hard way by constantly flipping them—just let them sit and get golden. Flip them over and cook another 4-5 minutes until they're cooked through.

Push the chicken to the side and add the minced garlic plus the remaining 2 tbsp butter to the empty part of the skillet. Let it bubble and smell absolutely amazing for about 30 seconds, then toss everything together so the garlic coats all the bites.

Pour in the lemon juice and give everything a good stir. Taste and adjust the seasoning if you need to—I sometimes add a pinch more salt here depending on the batch. The whole skillet should smell like a restaurant kitchen right now.

Top with the fresh parsley, give it one final toss, and you're done. Seriously, that's it—10 minutes of actual cooking time and dinner is on the table.