Garlic Butter Chicken with Lemon Asparagus
Garlic butter chicken bites with lemon asparagus is a bright, savory dish featuring tender, juicy pieces of chicken sautéed in rich melted butter with plenty of aromatic garlic. The asparagus is lightly cooked with fresh lemon, adding a crisp texture and a burst of citrus that balances the richness of the chicken. Simple yet flavorful, this dish offers a delicious combination of buttery depth, zesty freshness, and wholesome ingredients. This low carb, one-pan dinner is ready in under 30 minutes for an easy, flavorful weeknight meal.
I love recipes that are quick, easy and deliver on flavor. And this recipe does just that! We love this restaurant quality dish. Serve it with a side salad or mashed potatoes for a complete healthy meal.
Ingredients
- Chicken: Use boneless, skinless chicken breasts or thighs. I happen to prefer thighs because they retain their moisture better than breasts.
- Asparagus: Not only does this add a pop of color to the dish, but asparagus is a highly nutritious, low-calorie vegetable rich in folate, fiber, and vitamins A, C, and K. Broccoli, green beans, or zucchini can be substituted for asparagus if you prefer.
- Seasonings: Garlic, Italian seasoning, red chili pepper flakes, Kinder’s Caramelized Onion Powder, Sriracha, lemon, black pepper, and parsley. I know it sounds like a lot but the flavors these provide are worth it.
- Chicken stock: I like to use my homemade roasted chicken stock for this recipe. However store bought stock will work too. So will your favorite white wine.
Tips
- Don’t overcrowd the pan when cooking the chicken bites. If you do, you’ll end up with steamed chicken. Proceed by batches, so each chicken bite has a delicious crisp golden crust.
- If asparagus is thin you can skip the blanching step.
- Because the chicken is cut into bite size pieces, it will cook in a matter of 5 or 6 minutes, depending on how you cut the chicken pieces.
- I prefer to use Kinder’s Caramelized Onion Powder, the flavor it brings to the dish is amazing, but regular onion powder will work too. If you use regular onion powder you may want to add a bit of salt. (I order it from Amazon.)
Adapted from eatwell101.com
More Family Favorite One-Pan Meals You’ll Love
- Seared Flank Steak
- Shrimp Sausage Bacon & Cabbage
- One Pan Chicken and Green Beans
- Stromboli with Italian Sausage
- Savory Beef, Vegetable & Noodle Stir Fry
Garlic Butter Chicken with Lemon Asparagus
Simple yet flavorful, this garlic butter chicken with lemon asparagus offers a delicious combination of buttery depth, zesty freshness, and wholesome ingredients. This low carb, one-pan dinner is ready in under 30 minutes for an easy, flavorful weeknight meal.
4
servings10
minutes20
minutes30
minutesKeep the screen of your device on
Ingredients
3 3 boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 pound 1 asparagus, rinsed and trimmed
1/2 cup 1/2 butter, softened
1 teaspoon 1 extra-virgin olive oil
2 teaspoons 2 garlic, minced
1 teaspoon 1 Italian seasoning
1 Tablespoon 1 Sriracha or your favorite hot sauce
1/2 cup 1/2 chicken broth, or white wine
juice of 1/2 lemon
1 Tablespoon 1 parsley, minced
crushed red pepper flakes (optional)
slices of lemon for garnish
- For the chicken
2 teaspoons 2 Kinder’s Caramelized Onion Powder
1 teaspoon 1 fresh ground black pepper
Directions
- Chicken: Cut the chicken into bite size pieces. Season with pepper and Kinder’s Caramelized Onion Powder. Set aside while you prepare the asparagus.
- Asparagus: Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes. Soak in ice water to stop the cooking. Blanching will allow the asparagus to cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.
- Cook chicken: Heat half butter and olive oil in a large skillet over medium-low heat. Gently stir fry the chicken bites on all sides until golden brown. Lower the temperature, add one teaspoon minced garlic and Italian seasoning, stir. Cook about 1 minute or until fragrant. Remove chicken and set aside.
- Sauce: In the same skillet, over medium-high heat, add the remaining garlic then deglaze with chicken stock (or wine). Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, Sriracha, and parsley. Give a quick stir to combine.
- Combine: Add the blanched asparagus and toss. Cook for 2 minutes. Add the sauteed chicken bites back to the pan and stir for another minute to reheat.
- Garnish: Top with more parsley, crushed red pepper flakes, and lemon slices. Serve immediately and enjoy!
Notes
- Cooking with half butter and half olive oil provides flavor and prevents the butter from burning.
- Don’t overcrowd the pan when cooking the chicken bites. If you do, you’ll end up with steamed chicken. Proceed by batches, so each chicken bite has a delicious crisp golden crust.
