Garlic Butter Chicken Bites Asparagus (Printable Version)
Golden chicken bites in savory garlic butter sauce with fresh crisp asparagus spears.
# What You Need:
→ 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 (optional)
→ 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 (optional)
10 - Juice of 1/2 lemon (about 1 tablespoon)
11 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Combine the chicken pieces with salt, black pepper, and smoked paprika in a bowl, ensuring even coating on all sides.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
03 - In the same pan, add the remaining olive oil and asparagus. Sauté for 2–3 minutes until crisp-tender and vibrant green.
04 - Push asparagus to one side of the skillet. Add the remaining butter and garlic; sauté for 30 seconds until fragrant, taking care not to burn the garlic.
05 - Return the chicken to the skillet. Add the crushed red pepper flakes (if using) and lemon juice. Toss everything together for 1–2 minutes until well coated and heated through. Sprinkle with fresh parsley and serve immediately.
# Expert Advice:
01 -
- Everything cooks in one pan so you spend less time cleaning and more time eating
- The garlic butter sauce transforms simple ingredients into something restaurant-worthy
- Ready in under 30 minutes but tastes like it took all afternoon
02 -
- Crowding the pan while searing chicken traps steam and ruins that golden crust, so work in batches if your skillet is on the smaller side
- Garlic turns bitter almost instantly once it starts browning, so have your asparagus ready to push aside before adding it to the hot butter
03 -
- Pat the chicken completely dry before seasoning for the best sear, and let it come to room temperature for 15 minutes if you have time
- Warm your lemon juice slightly before adding it at the end to keep the butter from seizing up