Description
Enjoy this flavorful garlic butter chicken bites with lemon-infused asparagus, a quick and delicious meal combining tender chicken, vibrant greens, and a zesty sauce perfect for weeknight dinners or special occasions.
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 (such as Sriracha), optional
- 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 to ice water to stop the cooking process. 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 minute until fragrant. Remove the chicken bites from the skillet and set 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 simmer until reduced by half. Add the remaining 1/4 cup butter, lemon juice, hot sauce (if using), and parsley. 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: Return chicken bites to the skillet and stir for 1 minute to reheat. Garnish with more parsley, chili flakes, and lemon slices.
- Serve: Serve immediately with lemon asparagus. Enjoy!
Notes
- For extra heat, increase hot sauce or chili flakes.
- You can substitute chicken broth with white wine for added depth of flavor.
- Serve with rice, mashed potatoes, or crusty bread to soak up the garlic butter sauce.
- Ensure not to overcook the asparagus during blanching for optimal texture.
- Fresh parsley adds a bright flavor; can be replaced with basil or cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
