Garlic Butter Chicken with Asparagus (Printable)
Juicy chicken bites in garlic butter with crisp asparagus—ready in 25 minutes
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
→ Asparagus
05 - 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
→ Sauce & Aromatics
06 - 3 tablespoons unsalted butter, divided
07 - 2 tablespoons olive oil
08 - 5 cloves garlic, minced
09 - 1/2 teaspoon crushed red pepper flakes
10 - 1 tablespoon lemon juice
11 - 2 tablespoons fresh parsley, chopped
# Step-by-step:
01 - Combine chicken pieces with salt, black pepper, and smoked paprika in a bowl, tossing to coat evenly.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer. Cook for 3–4 minutes per side until golden brown and cooked through. Transfer chicken to a plate and reserve.
03 - Add remaining olive oil to the same skillet. Add asparagus pieces and sauté for 2–3 minutes until crisp-tender and vibrant green.
04 - Push asparagus to one side of the skillet. Melt remaining butter and add minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
05 - Return chicken to the skillet. Add red pepper flakes and lemon juice. Toss everything together for 1–2 minutes until well coated and heated through. Garnish with fresh parsley and serve immediately.
# Expert Advice:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The sauce comes together in seconds but tastes like it simmered for hours
02 -
- Overcrowding the pan steams the chicken instead of searing it so work in batches if needed
- Burnt garlic turns bitter and ruins the sauce so watch it closely in the final steps
03 -
- Pat the chicken completely dry before seasoning for the best sear
- Room temperature chicken cooks more evenly than cold from the fridge