Garlic Butter Chicken with Asparagus (Print Version)
Golden chicken bites in garlic butter with tender asparagus spears, all cooked in one skillet for a quick and satisfying meal.
# 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 - Juice of 1/2 lemon (about 1 tablespoon)
11 - 2 tablespoons fresh parsley, chopped
# How to Cook:
01 - Combine salt, black pepper, and smoked paprika in a small bowl. Evenly coat chicken pieces with the seasoning mix, ensuring all sides are covered.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until butter foams. Add chicken in a single layer without overcrowding. Sear for 3-4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer chicken to a plate and set aside.
03 - Return skillet to medium-high heat. Add remaining olive oil and asparagus pieces. Sauté for 2-3 minutes, tossing occasionally, until asparagus is crisp-tender and vibrant green. Do not overcook.
04 - Push asparagus to one side of the skillet. Add remaining 2 tablespoons butter and minced garlic to the cleared space. Sauté for 30 seconds until fragrant and garlic is pale gold, stirring constantly to prevent burning.
05 - Return chicken to the skillet. Add crushed red pepper flakes and lemon juice. Toss everything together for 1-2 minutes until well coated and heated through. Remove from heat immediately, sprinkle with fresh parsley, and serve while hot.
# Expert Advice:
01 -
- Everything cooks in one pan, which means minimal cleanup and maximum flavor
- The chicken stays impossibly tender while getting those gorgeous golden edges everyone fights over
- Ready in under 30 minutes but tastes like something from a restaurant
02 -
- Crowding the pan will steam the chicken instead of searing it, so work in batches if your skillet isn't large enough
- Garlic can go from perfectly fragrant to burned in seconds, so have your other ingredients ready before you add it to the pan
- Letting the chicken rest for even a few minutes makes a noticeable difference in how juicy each piece stays
03 -
- Pat the chicken dry with paper towels before seasoning for the best possible sear
- Keep the butter moving in the pan so it doesn't brown too deeply