Tender Garlic Butter Chicken Bites with Asparagus (Print version)

Golden chicken bites and crisp-tender asparagus tossed in a lemony garlic butter sauce for a fast one-pan dinner.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch bites
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon smoked paprika
06 - 1 teaspoon Italian seasoning
07 - 1 tablespoon olive oil
08 - 2 tablespoons unsalted butter

For the asparagus and sauce

09 - 1 lb (450 g) asparagus, woody ends trimmed
10 - 3 tablespoons unsalted butter, divided
11 - 4 cloves garlic, minced
12 - 1/3 cup (80 ml) low-sodium chicken broth
13 - 1 tablespoon fresh lemon juice
14 - 1 teaspoon hot sauce, optional
15 - 2 tablespoons chopped fresh parsley
16 - 1/4 teaspoon red pepper flakes, optional
17 - Lemon slices, for serving

# Instructions:

01 - Pat the chicken bites dry. Toss with salt, pepper, onion powder, smoked paprika, and Italian seasoning until evenly coated.
02 - Trim the asparagus and cut thick spears in half crosswise. If the spears are thick, blanch in boiling water for 2 minutes, then cool in cold water and drain well. Skip blanching for thin asparagus.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for 5-6 minutes until golden and 165°F inside. Transfer to a plate.
04 - Lower the heat to medium. Add 1 tablespoon butter and the garlic, cooking for 30 seconds until fragrant. Add chicken broth and scrape up browned bits, then stir in the remaining 2 tablespoons butter, lemon juice, hot sauce, and parsley.
05 - Add the asparagus to the sauce and toss for 2-3 minutes until crisp-tender. Return the chicken and any juices to the pan, tossing until glossy and hot. Finish with red pepper flakes and lemon slices.

# Good to know:

01 - Serve immediately while the asparagus is still crisp and the sauce is glossy.
02 - Cook chicken bites to 165°F for food safety.
03 - For a fuller meal, serve over rice, pasta, mashed potatoes, or cauliflower rice.

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