Start by trimming any excess fat from the boneless skinless chicken thighs. Cut them into 1.5-inch pieces and pat dry. Season with kosher salt and black pepper.

Heat a heavy-bottomed skillet over medium heat and add 1 tablespoon of butter. Sear chicken pieces in a single layer for about 4 minutes until golden brown.

Gently flip the chicken pieces and continue cooking for an additional 3–4 minutes until cooked through and golden brown.

Reduce heat to medium-low and add remaining butter and chopped garlic to the skillet. Sauté for 2–3 minutes until fragrant.

Remove from heat, toss the seared chicken in the garlic butter sauce until coated. Optionally, add chopped parsley for color.