Go Back
A white bowl of Garlic Butter Chicken bites with sautéed asparagus, coated in a golden garlic butter sauce and garnished with fresh chopped parsley.

Garlic Butter Chicken with Asparagus

Golden seared chicken bites cooked in a lemon garlic butter sauce with bright green asparagus spears alongside, served in a wide bowl with the butter sauce pooled at the base and fresh parsley scattered over everything. One pan, naturally low-carb, and ready in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast or thighs, cut into bite-sized chunks Pat completely dry before seasoning
  • 4 tablespoon unsalted butter Divided between the asparagus and chicken stages
  • 5 garlic cloves, minced Added after the chicken is cooked to prevent burning
  • 2 tablespoon fresh lemon juice Added at the end to lift and brighten the sauce
  • 1 lemon, zested Adds intense citrus note to the sauce
  • 1 teaspoon smoked paprika Gives the chicken its golden-orange color
  • 0.5 teaspoon garlic powder Seasons the chicken from the inside out
  • 0.5 teaspoon dried Italian seasoning
  • salt and black pepper to taste
  • 1 bunch asparagus, tough ends snapped off Medium-thickness spears for the best texture
  • 3 tablespoon fresh parsley, finely chopped Scattered generously over the finished bowl

Equipment

  • 1 large heavy skillet or cast iron pan Must be hot before chicken goes in for proper searing
  • 1 Tongs For turning chicken and asparagus without piercing
  • 1 instant-read meat thermometer To confirm chicken reaches 165°F
  • 1 Small bowl For mixing the spice blend
  • 1 wide shallow serving bowl Wide enough for asparagus to lay alongside the chicken as shown
  • 1 microplane or fine grater For the lemon zest
  • 1 sharp knife and cutting board For cutting the chicken into even bite-sized pieces

Method
 

  1. Pat the chicken chunks completely dry with paper towels, then toss with the smoked paprika, garlic powder, Italian seasoning, salt, and black pepper until every piece is evenly coated on all sides.
  2. Snap the tough ends from the asparagus by bending each spear until it breaks naturally at the tender point, then set aside.
  3. Heat 1 tablespoon of butter in a large heavy skillet over medium-high heat until foaming, add the asparagus in a single layer, and cook for 3 to 4 minutes turning once until bright green and just tender when pierced at the thickest point.
  4. Transfer the cooked asparagus to a plate, season lightly with salt and a small squeeze of lemon juice, and set aside while you cook the chicken in the same unwashed skillet.
  5. Add the remaining 3 tablespoons of butter to the same skillet over medium-high heat and let it melt until the foam subsides and the butter just begins to turn golden at the edges.
  6. Add the seasoned chicken bites in a single uncrowded layer and cook for 3 to 4 minutes without moving so the bottom develops the deep golden caramelized crust visible on each piece in the image, then turn and cook for another 2 to 3 minutes until cooked through.
  7. Reduce heat to medium, add the minced garlic to the pan around the chicken, and stir for 60 seconds until fragrant and just beginning to turn golden at the edges without burning.
  8. Add the fresh lemon juice and lemon zest to the pan and stir to combine, lifting any caramelized bits from the bottom into the sauce, then let the sauce simmer for 30 seconds until slightly reduced and glossy.
  9. Transfer the chicken bites and all the pan sauce into a wide shallow bowl, arrange the cooked asparagus spears alongside the chicken on one side of the bowl exactly as shown in the image, then scatter fresh parsley generously over everything before serving immediately.

Notes

Pat the chicken completely dry before seasoning so the surface sears rather than steams. Cook the asparagus first and remove while still bright green. Add the garlic after the chicken is cooked to prevent burning. Squeeze the lemon at the very end so the sauce lifts and brightens.