My coworker shared this secret during a rainy spring afternoon.

Pat the chicken breast chunks dry with paper towels. This helps them sear instead of steam and gives you those pretty golden brown spots. Sprinkle the chicken evenly with the kosher salt and gently toss to coat.
Heat a large skillet (10 to 12 inches) over medium-high heat. Add 2 tablespoons of the butter and let it melt completely, swirling the pan so the bottom is coated and the butter just begins to foam.
Add the seasoned chicken chunks in a single layer. Let them cook undisturbed for 3 to 4 minutes, until the bottoms are nicely seared and golden brown. Avoid moving them too much at this stage so they develop color.
Stir and flip the chicken pieces, then tuck the lemon slices in and around the chicken in the skillet. Cook for another 4 to 6 minutes, stirring occasionally, until the chicken is cooked through (no longer pink in the center and juices run clear) and some of the lemon edges are lightly charred.
Reduce the heat to medium-low. Add the remaining 1 tablespoon butter and the 2 tablespoons fresh lemon juice to the skillet. Stir gently as the butter melts, scraping up any browned bits from the bottom of the pan to create a rich yellow butter sauce.
Simmer for 1 to 2 minutes more, just until the sauce slightly thickens and coats the chicken, and the lemon slices are soft and glossy. Taste and add a pinch more salt if needed.
Remove from heat. Let the chicken rest in the pan for 2 to 3 minutes so it stays juicy and soaks up more of the lemon butter. Serve the chicken chunks on warm plates, spooning plenty of the buttery lemon sauce and soft lemon slices over the top for that melt-in-your-mouth finish.
Variations & Tips