Garlic Butter Chicken Asparagus (Print Version)
Crispy chicken bites and asparagus coated in silky garlic butter, fresh herbs, and a splash of lemon.
# Ingredients:
→ Chicken
01 -
3 boneless, skinless chicken breasts, cut into bite-sized chunks
→ Vegetables
02 -
2 bunches asparagus, rinsed and trimmed
→ Dairy
03 -
125 grams butter, divided (62 grams for chicken, 62 grams for sauce)
→ Oils
04 -
1 teaspoon olive oil
→ Aromatics & Herbs
05 -
2 teaspoons minced garlic, divided
06 -
1 teaspoon Italian seasoning or Herbes de Provence
07 -
1 tablespoon minced parsley, plus additional for garnish
→ Liquids & Condiments
08 -
125 millilitres low-sodium chicken broth
09 -
Juice of 1/2 lemon
10 -
1 tablespoon hot sauce (optional, e.g. Sriracha)
→ Spices & Seasonings
11 -
1 teaspoon salt
12 -
1 teaspoon freshly cracked black pepper
13 -
2 teaspoons onion powder
14 -
Crushed red chili pepper flakes, to taste (optional)
→ Garnish
15 -
Lemon slices, for garnish
# Instructions:
01 -
Combine chicken pieces with salt, black pepper, and onion powder on a shallow plate. Set aside while preparing asparagus.
02 -
Blanch asparagus in boiling water for 2 minutes, then transfer to ice water. Drain and set aside. For thin asparagus, blanching can be omitted.
03 -
Heat half the butter (62 grams) with olive oil in a large cast-iron skillet over medium heat. Sear chicken pieces on all sides in batches to avoid overcrowding, until golden brown. Lower heat, add 1 teaspoon minced garlic and Italian seasoning, stir and cook 1 minute until fragrant. Remove chicken from skillet and set aside.
04 -
In the same skillet over medium-high, add remaining 1 teaspoon minced garlic and deglaze pan with chicken broth. Simmer until liquid reduces by half. Add remaining butter, lemon juice, hot sauce, and minced parsley, stirring to combine.
05 -
Add blanched asparagus to the sauce, tossing for 2 minutes until just cooked. Push asparagus to side, return chicken to the skillet, and stir for 1 minute to reheat. Garnish with fresh parsley, chili flakes, and lemon slices. Serve immediately.
# Notes:
01 -
Cook chicken in batches to promote browning and prevent steaming.
02 -
Blanching asparagus preserves its vibrant color and ensures even cooking.