Season the pieces of chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
In a large, deep skillet or cast iron pan, melt 1 tablespoon of the butter over medium-high heat.
Add the chicken and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove to a plate.
Add 1 tablespoon of the butter and the cauliflower florets to the hot pan. Season with the remaining salt and pepper.
Cook, stirring often, until lightly browned and just fork-tender, about 7-10 minutes. Remove to a plate.
Melt the remaining 2 tablespoons of butter in the hot pan and then stir in the minced garlic and parsley.
Cook, stirring constantly, for one minute, then add back in the chicken and cauliflower and toss to coat.
Cook an additional minute or two until warmed through.
Garnish with extra parsley, if desired.