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Garlic Butter Chicken Bites with Lemon Asparagus Recipe

Garlic Butter Chicken Bites with Lemon Asparagus

Tender seared chicken bites and crisp-tender asparagus are tossed in a quick garlic butter, lemon, and chicken broth sauce. This versatile dish serves about four and is ready in approximately 25 to 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 1/2 lb (650-700 g) Boneless, skinless chicken breasts, cut into approximately 1-inch bites
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Crushed red pepper flakes, optional
Vegetables and Sauce
  • 1 lb (450 g) Asparagus, woody ends trimmed and stalks cut into 2-inch pieces
  • 1 tablespoon Olive oil
  • 1 tablespoon Unsalted butter
  • 1 tablespoon Minced garlic
  • 1/2 cup Low-sodium chicken broth
  • 1 tablespoon Fresh lemon juice
Finishing
  • 1 tablespoon Chopped fresh parsley

Method
 

Step-by-Step
  1. Pat the chicken dry, then toss it with Italian seasoning, salt, black pepper, and optional crushed red pepper flakes.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for approximately 5 to 7 minutes, turning occasionally, until browned and cooked through. Transfer it to a plate.
  3. Add the asparagus to the same skillet and cook for approximately 4 to 5 minutes, stirring occasionally, until bright green and just tender. Transfer it to the plate with the chicken or push it to one side of the pan.
  4. Reduce the heat to medium. Add the butter and minced garlic, then cook for approximately 30 to 60 seconds, just until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth and lemon juice, scraping up the browned bits from the skillet. Simmer for 1 to 2 minutes.
  6. Return the chicken and asparagus to the skillet and toss everything in the garlic butter sauce. Cook for another 1 to 2 minutes, then garnish with parsley and serve immediately.

Notes

Do not overcrowd the skillet; cook the chicken in batches if necessary so it browns rather than steams. Garlic should be added only after the chicken has browned and cooked briefly to prevent bitterness. For especially crisp-tender asparagus, cook it separately first and return it during the final tossing step. Chicken should reach 165°F (74°C) in the thickest pieces.