Cut the chicken breasts into 1-inch chunks and set aside. Zest the lemon directly into a small bowl, then juice it into a separate container and set aside. In another bowl, whisk together the flour, garlic powder, Italian seasoning, kosher salt, and red pepper flakes (if using) with the lemon zest. This dry mixture will create a flavorful, aromatic coating that adheres better when the zest is incorporated early.

Working in batches to avoid crowding, coat the chicken chunks evenly in the seasoning mixture from Step 1, shaking off any excess. Heat 2-3 tablespoons of butter in a large skillet over medium-high heat until it foams and smells nutty, then add the first batch of coated chicken. Sear for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate and repeat with remaining chicken and butter. I find that letting each piece get a nice golden crust develops deeper flavor compared to moving them around too much.

Reduce heat to medium-low. Add the remaining 2 tablespoons of butter to the same pan, then add the freshly minced garlic cloves and cook for 30-45 seconds until fragrant (be careful not to burn it). Return all cooked chicken to the pan and add the fresh lemon juice. Toss everything together for 1-2 minutes until well coated and heated through. The residual heat from the chicken will gently infuse the garlic and lemon into every bite without overwhelming the other flavors.

Transfer the garlic lemon chicken bites to a serving plate or bowl. Sprinkle the fresh chopped parsley over the top as garnish.