Description
This flavorful Garlic Butter Chicken Bites with Lemon Asparagus recipe combines tender, golden chicken pieces coated in a savory garlic butter sauce with crisp-tender asparagus and a zesty lemon finish. Perfect for a quick, elegant weeknight dinner or a special occasion, it offers a perfect balance of richness and brightness.
Ingredients
Units
Scale
For the chicken bites:
- 3 boneless, skinless chicken breasts, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 2 teaspoons onion powder
For the asparagus and sauce:
- 2 bunches of asparagus, rinsed and trimmed
- 1/2 cup butter, divided (1/4 cup for browning the chicken and 1/4 cup for the sauce)
- 1 teaspoon olive oil
- 2 teaspoons minced garlic, divided (1 teaspoon for the chicken bites and 1 teaspoon for the sauce)
- 1 teaspoon Italian seasoning or Herbes de Provence
- 1 tablespoon hot sauce, optional (we used Sriracha)
- 1/2 cup (125ml) low-sodium chicken broth
- Juice of 1/2 lemon
- 1 tablespoon minced parsley
- Crushed red chili pepper flakes, optional
- Slices of lemon for garnish
Instructions
- Prepare the Chicken: Slice the chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Set aside on a shallow plate while preparing the asparagus.
- Blanch the Asparagus: Wash and trim the ends of the asparagus. Blanch them in boiling water for 2 minutes, then immediately transfer to ice water to halt the cooking process. Drain and set aside.
- Cook the Chicken: Melt 1/4 cup butter with olive oil in a large cast-iron skillet over medium heat. Add the seasoned chicken bites and gently stir-fry on all sides until golden brown, about 4-5 minutes. Lower the heat, add 1 teaspoon of minced garlic and Italian seasoning, stir, and cook for 1 minute until fragrant. Remove chicken from skillet and set aside.
- Make the Sauce: In the same skillet, add remaining 1 teaspoon of garlic over medium-high heat. Deglaze with chicken broth, scraping up browned bits, and bring to a simmer. Reduce the liquid by half, then add remaining 1/4 cup butter, lemon juice, hot sauce, and parsley. Stir until combined.
- Cook the Asparagus: Add the blanched asparagus to the skillet, toss for 2 minutes until tender, then push asparagus to one side of the skillet.
- Reheat the Chicken: Return the chicken bites to the skillet, stir for 1 minute to reheat, and coat with sauce. Garnish with parsley, chili flakes, and lemon slices.
- Serve: Plate immediately with lemon asparagus, and enjoy this flavorful, easy-to-make dish.
Notes
- For extra heat, increase the amount of hot sauce or chili flakes.
- You can swap chicken broth with white wine for added depth of flavor.
- Serve with rice, mashed potatoes, or crusty bread to soak up the garlic butter sauce.
- Use fresh parsley for a vibrant finish; dried can be substituted but less flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
