Description
Tender chicken bites sautéed in garlic butter and served with bright, lemony asparagus. This quick and flavorful dish is perfect for a weeknight meal that’s both light and satisfying.
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 them to ice water to stop the cooking process. This will ensure the asparagus cooks evenly in the skillet. 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. Lower the temperature and add 1 teaspoon of minced garlic and Italian seasoning. Stir and cook for 1 more minute until the garlic becomes fragrant. Remove the chicken bites from the skillet and set them aside. Cook in batches if necessary to avoid overcrowding. - Make the Sauce:
In the same skillet, add the remaining teaspoon of minced garlic over medium-high heat. Deglaze the pan with chicken broth and bring it to a simmer. Let the liquid reduce by half. Add the remaining 1/4 cup butter, lemon juice, hot sauce, and parsley, and stir to combine. - Cook the Asparagus:
Add the blanched asparagus to the skillet and toss for about 2 minutes until tender. Push the asparagus to one side of the skillet. - Reheat the Chicken:
Add the chicken bites back to the skillet and stir for 1 minute to reheat. Garnish with more parsley, crushed chili pepper flakes, and lemon slices. - Serve:
Serve the garlic butter chicken bites with the lemon asparagus immediately. Enjoy!
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 a side of rice, mashed potatoes, or crusty bread to soak up the delicious garlic butter sauce.
Nutrition
- Serving Size: 1 Serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg