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Garlic Butter Chicken Bites Asparagus

Garlic Butter Chicken Bites Asparagus

This Garlic Butter Chicken Bites Asparagus recipe is your new weeknight hero, offering a quick, flavorful, and satisfying meal that comes together in under 30 minutes.
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Prep Time 25 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • salt and freshly ground black pepper to taste
  • 1/4 cup chicken broth or white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • Large skillet or cast-iron pan
  • Paper towels
  • Wooden spoon

Method
 

  1. Pat the chicken pieces dry with paper towels. This helps them to brown nicely. Season generously with salt, black pepper, and the dried Italian seasoning. Ensure the asparagus is trimmed, removing the tough woody ends, and then cut into roughly 2-inch pieces.
    1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces, salt and freshly ground black pepper to taste, 1/2 teaspoon dried Italian seasoning, 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  2. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Cook for about 3-4 minutes per side, until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan, which can lead to steamed rather than seared chicken. Remove the cooked chicken from the skillet and set aside on a plate.
    1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces
  3. Add the butter to the same skillet. Once melted, add the chopped garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the prepared asparagus pieces to the skillet. Season with a pinch of salt, black pepper, and the red pepper flakes, if using. Cook, stirring occasionally, for about 4-5 minutes, until the asparagus is crisp-tender.
    4 tablespoons unsalted butter, 4 cloves garlic, minced, 1 pound fresh asparagus, trimmed and cut into 2-inch pieces, salt and freshly ground black pepper to taste, 1/4 teaspoon red pepper flakes
  4. Pour the chicken broth or white wine into the skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits left from the chicken; these add incredible flavor to the sauce. Let the liquid simmer and reduce slightly for about 2 minutes.
    1/4 cup chicken broth or white wine
  5. Return the seared chicken bites to the skillet with the asparagus and sauce. Stir to coat everything. Squeeze the fresh lemon juice over the mixture and stir gently to combine. Cook for another 1-2 minutes, allowing the chicken to heat through and the sauce to thicken slightly.
    1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces, 1 pound fresh asparagus, trimmed and cut into 2-inch pieces, 2 tablespoons fresh lemon juice
  6. Taste and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped parsley. Serve immediately, perhaps over rice, pasta, or with a side of crusty bread to soak up that heavenly garlic butter sauce.
    salt and freshly ground black pepper to taste, 2 tablespoons chopped fresh parsley, for garnish

Notes

This recipe is quick and flavorful, perfect for weeknights. It can be served over rice, pasta, or with crusty bread.