Garlic Butter Chicken with Asparagus (Print)
Golden chicken in garlic butter with fresh asparagus
# Ingredient list:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
→ Asparagus
05 - 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
→ Sauce & Aromatics
06 - 3 tablespoons unsalted butter, divided
07 - 2 tablespoons olive oil
08 - 5 cloves garlic, minced
09 - 1/2 teaspoon crushed red pepper flakes
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Combine chicken pieces with salt, black pepper, and smoked paprika in a bowl, tossing to coat evenly.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3 to 4 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.
03 - Add remaining olive oil to the same skillet. Add asparagus and sauté for 2 to 3 minutes until crisp-tender and vibrant green.
04 - Push asparagus to one side of the skillet. Add remaining butter and minced garlic to the empty space. Sauté for 30 seconds until fragrant, taking care not to burn the garlic.
05 - Return chicken to the skillet. Add crushed red pepper flakes and lemon juice. Toss everything together for 1 to 2 minutes until well coated and heated through. Sprinkle with fresh parsley and serve immediately.
# Expert Tips:
01 -
- Everything happens in one skillet so cleanup is almost non existent
- The sauce is buttery and bright enough that you will want to spoon it over everything
02 -
- Crowding the pan will steam the chicken instead of searing it so work in batches if needed
- Garlic burns fast so keep it moving once it hits the hot butter
03 -
- Pat the chicken completely dry before seasoning for the best golden crust
- Room temperature chicken cooks more evenly than cold from the fridge