Chicken Asparagus Butter (Printable Version)
# What You'll Need:
→ Chicken & Spices
01 -
Chop 3 boneless, skinless chicken breasts into bite-sized pieces
02 -
1 teaspoon fresh black pepper
03 -
2 teaspoons onion powder
04 -
1 teaspoon salt
→ Vegetables
05 -
2 bunches asparagus, cleaned and ends cut off
→ Sauce & Flavorings
06 -
Split 1/2 cup unsalted butter into two portions
07 -
2 teaspoons minced garlic divided between steps
08 -
1 tablespoon chopped fresh parsley
09 -
1 teaspoon olive oil
10 -
1 tablespoon hot sauce like Sriracha if you want a kick
11 -
Juice from half a lemon
12 -
1 teaspoon Italian herbs or Herbes de Provence
13 -
1/2 cup low-sodium chicken broth
14 -
Optional crushed red pepper flakes to sprinkle on top
15 -
Lemon slices to garnish
# How to Make It:
01 -
Toss chicken pieces with salt, pepper, and onion powder. Set aside while you get other things ready.
02 -
Rinse and trim asparagus. Boil for 2 minutes, then plunge into ice water to stop cooking. Drain and keep ready.
03 -
Heat olive oil and 1/4 cup butter in a large cast-iron skillet on medium. Brown chicken in batches until golden all around. Lower heat, add garlic and Italian herbs. Cook 1 minute till it smells great, then remove chicken and set aside.
04 -
Use the same pan to heat remaining garlic over medium-high. Pour in chicken broth to scrape up brown bits and reduce by half. Stir in rest of the butter, lemon juice, hot sauce if using, and parsley until silky.
05 -
Add asparagus to sauce, cooking 2 minutes so it’s tender yet crisp. Move asparagus to side, put chicken back in pan, and stir everything for a minute till warmed through.
06 -
Top with extra parsley, red pepper flakes if you like some heat, and lemon slices. Serve right away.
# Additional Tips:
01 -
Cook the chicken in small amounts so it browns nicely instead of steaming.
02 -
If asparagus stalks are thin, feel free to skip blanching to save a few minutes.