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These tender chicken bites with asparagus in a buttery garlic sauce come together in no time. The chicken stays juicy while the asparagus has a nice crunch, all soaked in a tasty buttery garlic mix that feels a bit special.
My family always wants this when we need dinner fast. It’s a sneaky way to get veggies in without any hassle. Found this dish on a rainy day and it became an instant hit.
Main Ingredients
- Asparagus: Pick firm, bright stalks with tight tips to keep the snap
- Chicken breasts, boneless and skinless: Look for firm and pink for soft bites
- Butter: Real butter makes the sauce creamy and rich
- Fresh garlic, minced: Chopped garlic is a must for strong flavor
- Olive oil: Helps brown chicken and keeps it juicy
- Italian seasoning or Herbes de Provence: Use whichever you have on hand for flavor
- Juice from half a lemon: Pick a juicy lemon for fresh zing
- Low sodium chicken broth: Use clear broth with a mild chicken taste
- Hot sauce: Sriracha works for a gentle kick, or skip it if you like
- Parsley, chopped: Fresh parsley livens the dish
- Fresh cracked black pepper: Grind right before using for best taste
- Salt: Sea salt is ideal to flavor the chicken
- Red chili flakes, crushed: Add for extra spice if you want
- Onion powder: Adds depth without overpowering
- Lemon slices: Use to garnish and brighten the plate
How to Cook
- Season the Chicken:
- Cut the chicken into bite-sized bits. Spread them on a plate and sprinkle with salt, black pepper, and onion powder. Let it sit while you prep the asparagus so it soaks up the flavors.
- Prep the Asparagus:
- Wash the asparagus and snap off the woody ends. Boil for two minutes then plunge into ice water to stop cooking and keep it crisp. If your asparagus is very thin, you can skip boiling. Drain and set aside.
- Brown the Chicken:
- Heat olive oil with half the butter in a large skillet over medium heat. Cook chicken in batches so pieces brown nicely without overcrowding. When golden, lower heat and add a teaspoon of garlic plus the herbs. Stir about one minute until you can smell it. Move the chicken to a plate.
- Make the Garlic Butter Sauce:
- In the same pan, toss in the remaining garlic and pour in the chicken broth right away. Let it bubble until it shrinks by half for a concentrated taste. Then stir in the rest of the butter, lemon juice, hot sauce, and parsley until smooth and shiny.
- Heat the Asparagus and Combine:
- Throw the drained asparagus back in and toss for a couple of minutes so it warms up and gets coated in sauce. Push asparagus aside, add chicken and any juices back in. Mix it all well to heat through and blend flavors.
- Finish and Serve:
- Top everything with extra parsley and chili flakes if you like heat. Put lemon slices on the side. Serve warm right from the pan.
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I always smile when the fresh lemon juice hits the dish. Brings back memories of family meals where everyone wanted extra lemon slices to squeeze on top.
Storing Tips
Put leftovers in a sealed container and stick them in the fridge for up to three days. Warm gently on low heat in a pan to keep chicken tender. Avoid microwaving asparagus too long or it’ll turn mushy.
Swaps You Can Try
No chicken breast? Use thighs for juicier bites. Want to skip meat? Tofu that holds its shape or firm mushrooms work well. Any herbs you’ve got — oregano, thyme, or Italian blends — will do fine.
Serving Suggestions
This tastes great over steamed rice or creamy mashed potatoes. For something lighter, serve with a fresh salad or crunchy bread to soak up the sauce. If you're hosting, add more lemon and fresh herbs for a nice pop.
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Background Story
This easy pan sauce style comes from French cooking where butter, lemon, and herbs are classic partners. Garlic butter chicken dishes are family favorites since they’re simple, use regular ingredients, and still feel a little fancy. Fast and fresh, it’s perfect for busy cooks.
Common Questions
- → What chicken cuts should I use?
Chicken breasts without skin or bones, chopped into small pieces, work best so they cook fast and are easy to eat.
- → Do I really need to blanch asparagus?
Blanching keeps thick asparagus tender and colorful. If your stalks are thin, it’s fine to skip this step.
- → Should I use fresh herbs or dried?
Either one is good. Italian herbs or Herbes de Provence add great flavor, and fresh parsley at the end makes it pop.
- → Is it important to add hot sauce?
Hot sauce adds a little kick, but that’s totally up to you. You can leave it out if you want milder flavors.
- → How’s the best way to serve this?
Serve it right from the pan with some lemon slices and parsley on top. It pairs nicely with rice, potatoes, or fresh bread.