Garlic Butter Chicken with Asparagus (Print)

Golden chicken bites and crisp asparagus in a rich garlic butter sauce. Ready in 25 minutes.

# Ingredient list:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp paprika

→ Vegetables

05 - 1 lb fresh asparagus, trimmed and cut into 2-inch pieces

→ Sauce

06 - 4 tbsp unsalted butter
07 - 5 garlic cloves, minced
08 - 1/4 tsp crushed red pepper flakes
09 - 1 tbsp fresh lemon juice
10 - 2 tbsp fresh parsley, chopped

→ To Finish

11 - Lemon wedges, for serving

# Directions:

01 - In a large bowl, toss the chicken cubes with salt, pepper, and paprika until evenly coated.
02 - Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer. Sear for 3-4 minutes on each side until golden and cooked through. Remove chicken from skillet and set aside.
03 - In the same skillet, add the remaining 2 tablespoons of butter. Add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
04 - Add asparagus to the skillet. Sauté for 3-4 minutes until crisp-tender.
05 - Return the cooked chicken to the skillet. Add lemon juice and half of the parsley. Toss everything together and cook for 2 more minutes to combine flavors. Serve immediately, garnished with the remaining parsley and lemon wedges.

# Expert Tips:

01 -
  • The garlic butter sauce creates this incredible richness that coats every single piece of chicken and asparagus
  • Everything cooks in one skillet which means minimal cleanup and maximum flavor
  • The entire meal comes together in under 30 minutes but tastes like it took much longer
02 -
  • Crowding the pan when searing the chicken will steam it instead of creating that golden crust, so work in batches if your skillet is on the smaller side
  • Letting the butter foam slightly before adding the garlic means it is hot enough to cook the garlic quickly without burning
  • The lemon juice should be added off the direct heat if you want a brighter taste, or left on the heat for a slightly milder flavor
03 -
  • Pat the chicken completely dry with paper towels before seasoning, because excess moisture prevents proper browning and makes the sauce thinner
  • Let the chicken rest for a few minutes after the first sear so the juices redistribute, which keeps each bite tender and juicy

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