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These garlic butter chicken chunks with asparagus come together fast and hit the spot on any busy night. The juicy chicken and crisp asparagus soak up a rich buttery garlic sauce that’s cozy and a little fancy.
My crew always asks for this when dinner needs to be speedy. It’s a great way to sneak green veggies onto plates without any fuss. Found it one rainy day and it quickly became a favorite.
Ingredients
- Fresh asparagus: Look for firm bright spears with tight ends so they stay crunchy
- Boneless skinless chicken breasts: Pick pink, firm ones for tender pieces
- Butter: Real butter makes the sauce super rich and tasty
- Minced garlic: Freshly chopped garlic is a must for that punch of flavor
- Olive oil: Keeps things moist and helps the chicken brown nicely
- Italian seasoning or Herbes de Provence: Use whichever you have for a savory twist
- Juice of half a lemon: Choose a plump lemon for the juiciest squeeze
- Low sodium chicken broth: Go for clear broth with a clean chicken smell
- Hot sauce: Sriracha adds a soft kick but can be skipped or swapped
- Minced parsley: Fresh parsley livens everything up
- Fresh cracked black pepper: Grind fresh for bolder taste
- Salt: Sea salt is great for seasoning the chicken
- Crushed red chili flakes: Sprinkle on top if you want a little heat
- Onion powder: Adds savory depth to the seasoning
- Lemon slices: Use as a fresh garnish to brighten the dish
Step-by-Step Instructions
- Prepare the Chicken:
- Cut chicken into small pieces then season well with salt, black pepper, and onion powder on a plate. Let it sit while you get the asparagus ready so the flavors soak in.
- Get the Asparagus Ready:
- Wash asparagus well and snap off the tough ends. Boil for two minutes then dunk in ice water to keep it crisp and green. If your spears are very thin, you can skip boiling. Drain and set aside.
- Brown the Chicken:
- Melt half the butter with olive oil in a big cast iron pan over medium heat. Cook chicken until golden on all sides, in batches if necessary to avoid crowding. Once browned, lower heat and add a teaspoon of minced garlic plus Italian seasoning. Stir for about a minute until fragrant. Move chicken to a plate.
- Create the Garlic Butter Sauce:
- Use the same pan. Toss in the last teaspoon of garlic then pour in chicken broth right away. Let it bubble and shrink by half for a richer sauce. Stir in remaining butter, lemon juice, hot sauce, and parsley until shiny and smooth.
- Warm the Asparagus and Finish:
- Add drained asparagus back to the pan and toss for a couple minutes until heated and coated in sauce. Push asparagus to one side, add chicken and any juices back in. Mix everything to heat through and blend flavors.
- Garnish and Serve:
- Top with extra parsley and chili flakes if you like spice. Add lemon slices on the side. Serve hot right from the skillet.
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The fresh lemon juice at the end always makes me smile. It reminds me of family dinners where everyone wanted extra lemon slices to squeeze on.
How to Store
Put leftovers in an airtight container and keep in the fridge for up to three days. Warm them slowly in a pan on low heat to keep the chicken tender. Avoid nuking the asparagus too long or it’ll get soft.
Swap Ideas
No chicken breasts? Try thighs instead for juicier bites. Going meatless? Firm tofu or hearty mushrooms work well. Use whatever herbs you've got—oregano, thyme, or Italian blends all taste great.
How to Serve
This shines on a plate of steamed rice or creamy mashed potatoes. For lighter eats, try it with a fresh salad or crusty bread to mop up the sauce. If guests are coming, add extra lemon and herbs for a nice touch.
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Background Info
This simple pan sauce style comes from French cooking where butter, lemon, and herbs are classic pals. Garlic butter chicken dishes are loved by families since they’re easy and use regular ingredients but still feel a bit fancy. Quick and fresh, it’s great for busy cooks.
Frequently Asked Questions
- → Which chicken cuts work best here?
Boneless skinless chicken breasts cut into bite-sized pieces work best for quick, even cooking and easy eating.
- → Is blanching asparagus needed before cooking?
Blanching helps thicker asparagus stay tender and bright. For thinner stalks, you can skip this step.
- → Should I pick fresh or dried herbs?
Both work fine. Italian seasoning or Herbes de Provence bring classic flavors, and fresh parsley adds a nice touch at the end.
- → Is hot sauce a must?
Hot sauce gives a mild heat and flavor boost but it’s totally up to you. Skip it if you prefer.
- → How do I serve it best?
Dish it straight from the skillet with lemon slices and parsley on top. Goes great with rice, potatoes, or fresh bread.