Buttery Chicken Asparagus (Print Version)
# Ingredients:
→ Chicken and Spices
01 -
3 skinless, boneless chicken breasts, chopped into small chunks
02 -
1 teaspoon salt
03 -
1 teaspoon freshly ground black pepper
04 -
2 teaspoons onion powder
→ Veggies
05 -
2 bunches asparagus, washed and trimmed
→ Sauce and Flavors
06 -
1/2 cup unsalted butter split in two parts
07 -
1 teaspoon olive oil
08 -
2 teaspoons minced garlic split between steps
09 -
1 teaspoon Italian herbs or Herbes de Provence
10 -
1/2 cup low-sodium chicken stock
11 -
1 tablespoon spicy sauce like Sriracha, if you like
12 -
Juice from half a lemon
13 -
1 tablespoon chopped fresh parsley
14 -
Optional crushed red pepper flakes to top
15 -
Lemon slices for decoration
# Instructions:
01 -
Mix chicken with salt, pepper, and onion powder. Put it aside while you get other stuff ready.
02 -
Trim and rinse your asparagus. Boil for 2 minutes, then dunk in ice water to stop cooking. Drain and keep it ready.
03 -
Heat 1/4 cup butter and olive oil in a big cast-iron pan over medium heat. Cook chicken in batches until browned on all sides. Turn heat down and add 1 teaspoon garlic plus Italian herbs. Cook for 1 minute till fragrant, then take chicken out and set aside.
04 -
In the same pan, heat the rest of the garlic over medium-high. Pour in chicken stock to loosen bits in the pan and let it reduce by half. Stir in remaining 1/4 cup butter, lemon juice, spicy sauce if using, and parsley until smooth.
05 -
Toss the blanched asparagus in the pan for 2 minutes until just tender but still crisp. Push asparagus aside, return chicken to the pan, and mix everything for 1 minute until heated through.
06 -
Sprinkle with more parsley, chili flakes if you want some heat, and lemon slices. Serve right away.
# Notes:
01 -
For the best crust, cook chicken in small batches so they don’t crowd the pan.
02 -
If your asparagus is thin, you can skip the blanching to save time.