Description
Garlic Butter Chicken Bites with Lemon Asparagus! Juicy chicken, tender asparagus, and tangy lemon in a buttery garlic sauce. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons (30ml) olive oil
- 3 tablespoons (42g) unsalted butter, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound (450g) fresh asparagus, woody ends trimmed
- 1 tablespoon (15ml) olive oil
- 1 lemon (zest and juice)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Ingredients Start by patting the chicken pieces dry with paper towels – this crucial step promotes better browning. Season the chicken with salt, pepper, oregano, and paprika, tossing to coat evenly. Prepare your asparagus by snapping or cutting off the woody ends (approximately the bottom inch). Mince your garlic and have all ingredients measured and ready beside your cooking area for smooth execution.
- Step 2: Cook the Chicken Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add half the chicken pieces in a single layer, being careful not to overcrowd. Cook undisturbed for 2-3 minutes until golden brown on the first side, then flip and cook for another 2 minutes. Transfer to a plate and repeat with remaining chicken. The chicken should be mostly cooked but will finish later in the sauce.
- Step 3: Create the Garlic Butter Sauce Reduce heat to medium and add 2 tablespoons butter to the same pan. Once melted, add the minced garlic and cook for just 30-45 seconds until fragrant but not browned. Garlic burns easily, so watch it carefully! Add the remaining tablespoon of butter and stir until completely melted and slightly foaming. The butter should take on a light golden hue.
- Step 4: Cook the Asparagus Push the garlic butter to one side of the pan and add the asparagus to the empty space. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Cook for 2 minutes, then toss to coat with some of the garlic butter. Continue cooking for another 2-3 minutes until bright green and crisp-tender.
- Step 5: Combine and Finish Return the chicken to the pan, nestling pieces between the asparagus. Add half the lemon zest and all the lemon juice. Gently toss everything together, allowing the chicken to finish cooking and absorb the sauce flavors, about 2 more minutes. Check that chicken is cooked through (165°F/74°C internal temperature). Garnish with remaining lemon zest before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg