Cut the chicken breast into bite-sized pieces.

Zest the lemon.

In a bowl, mix together the flour, garlic powder, Italian herbs, kosher salt, and lemon zest.

Coat the chicken pieces in the flour mixture, ensuring an even coating.

Heat a skillet over medium-high heat.

Spray the skillet with olive oil.

Cook the chicken in two batches. Add half of the chicken to the skillet and cook each side for a few minutes.

The chicken should be golden brown on the outside and reach an internal temperature of 165°F. Add more olive oil spray as needed.

Cook the chicken for about 5-7 minutes total, depending on the size of the pieces.

Remove the first batch of chicken and repeat with the remaining pieces.

Mince the garlic and juice the lemon.

Once the second batch is done, remove it from the skillet.

If there are any burnt bits in the skillet, wipe it clean with a damp towel.

Reduce the heat to medium-low.

Return all the chicken to the skillet and add the minced garlic, lemon juice, and light butter.

Toss the chicken with the garlic, lemon, and butter, cooking for an additional few minutes until the flavors meld.

Serve immediately.