Description
Tender chicken bite‑sized pieces sautéed in garlic‑butter sauce with crisp asparagus—a quick and flavorful one‑pan dinner.
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite‑sized chunks
- 2 bunches asparagus, rinsed and trimmed
- ½ cup butter (¼ cup for cooking, ¼ cup for sauce)
- 1 tsp olive oil
- 2 tsp minced garlic, divided
- 1 tsp Italian seasoning
- 1 tbsp hot sauce (optional)
- ½ cup low‑sodium chicken broth
- Juice of ½ lemon
- 1 tbsp minced parsley
- Crushed red chili flakes (optional)
- Lemon slices, for garnish
- Seasoning for chicken: 1 tsp salt, 1 tsp black pepper, 2 tsp onion powder
Instructions
- Season chicken chunks with salt, pepper, and onion powder; set aside.
- Blanch asparagus in boiling water 2 min, then shock in ice water; drain and set aside (optional if thin).
- In skillet over medium, melt ¼ cup butter with olive oil; brown chicken in batches until golden.
- Lower heat, add 1 tsp garlic and Italian seasoning; cook until fragrant, ~1 min; remove chicken.
- Add remaining garlic, pour in broth, bring to simmer and reduce by half.
- Stir in remaining ¼ cup butter, lemon juice, hot sauce, parsley.
- Add asparagus; toss 2 min. Return chicken, warm through ~1 min.
- Garnish with parsley, chili flakes, and lemon slices; serve immediately.
Notes
- Thicker asparagus benefit from blanching; thin stalks can skip this step.
- Cook chicken in batches to avoid steaming instead of browning.
- Enrich sauce optionally with a splash of white wine.
- Leftovers keep 3 days in fridge; reheat gently.
- Veggie swaps: green beans, broccoli, zucchini, or cauliflower rice work well.