Garlic Butter Chicken Bites With Asparagus Recipe

I reimagined garlic chicken and asparagus recipes into garlic-butter chicken bites with lemon asparagus, and the clever shortcut I use for perfectly seared chicken will make you want to read on.

I never planned to fall for a weeknight dish this hard but here we are. Tender chicken bites bathing in browned unsalted butter and plenty of garlic cloves make every forkful sing, and the asparagus snaps at just the right moment.

It’s simple but not boring, the kind of Hello Fresh Copycat Recipes that tricks you into thinking dinner took more work than it did. I keep telling myself it’s for meal prep, cause Lemon Garlic Chicken Meal Prep ideas cant compete with this, yet I still make it on lazy nights.

Try it once, you’ll want to know what you did right.

Ingredients

• Chicken: Lean protein that keeps you full, builds muscle, soaks up flavors, can get kinda dry.
• Asparagus: Crunchy veg, good fiber and vitamins, slightly grassy, balances rich buttery sauces.
• Garlic: Adds bold savory punch, may lower blood pressure, can be pungent when raw.
• Butter: Gives rich creamy mouthfeel and golden browning, adds saturated fat so use moderate.
• Lemon juice: Bright acidic tang that cuts richness, adds freshness and a lively sour pop.
• Olive oil: Healthy monounsaturated fats, helps sear and flavor, gives gentle fruitiness.
• Parsley: Fresh herb for color and light herbaceous finish, tiny boost of vitamins.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch bites
• 1 pound asparagus, woody ends trimmed and cut into 1 to 2 inch pieces
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/2 cup low sodium chicken broth or dry white wine
• 1 tablespoon lemon juice about half a lemon
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional for thickening
• 2 tablespoons chopped fresh parsley for garnish
• Pinch red pepper flakes optional

How to Make this

1. Pat the chicken pieces dry with paper towels, cut any big ones so all are about 1 inch, trim woody ends off the asparagus and cut into 1 to 2 inch pieces; season the chicken with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, the Italian seasoning and smoked paprika.

2. Heat a large skillet over medium high heat and add 1 tablespoon butter and 1 tablespoon olive oil until the fat is shimmering.

3. Add chicken in a single layer, dont crowd the pan, cook in batches if needed about 3 to 4 minutes per side until golden and cooked through (internal temp 165F) then remove chicken to a plate.

4. Turn heat down to medium, add the remaining 2 tablespoons butter to the pan.

5. Add the minced garlic and cook 30 to 45 seconds, just until fragrant and not browned.

6. Toss in the asparagus and saute 2 to 3 minutes until bright green and starting to get tender.

7. Pour in the 1/2 cup low sodium chicken broth or dry white wine and the tablespoon lemon juice, scrape up any browned bits from the bottom, add a pinch of red pepper flakes if you want heat, then simmer 2 to 3 minutes until the asparagus is just tender and the liquid reduces a bit.

8. Return the chicken to the skillet, toss to coat and warm through for 1 to 2 minutes.

9. If you want a thicker sauce stir together the tablespoon cornstarch with 2 tablespoons cold water, pour it into the pan and simmer 1 minute until sauce thickens.

10. Taste and adjust salt and pepper, sprinkle with the chopped parsley and serve right away.

Equipment Needed

1. Large skillet (10 to 12 inch) for browning the chicken and cooking the asparagus
2. Chef’s knife for cutting chicken and trimming asparagus (it wont be perfect, thats ok)
3. Cutting board — use one for meat and one for veggies if you can
4. Instant read thermometer to check chicken reaches 165 F
5. Tongs or a sturdy spatula to flip the chicken and toss everything
6. Measuring spoons and a 1/2 cup measuring cup for broth, lemon and spices
7. Small bowl and fork or whisk for the cornstarch slurry
8. Plate or shallow dish to rest cooked chicken between batches
9. Paper towels for patting chicken dry and cleaning up splatters

FAQ

Garlic Butter Chicken Bites With Asparagus Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (juicier, a bit more forgiving), or turkey breast if that’s what you got, or for a veg option use extra-firm tofu pressed and cubed — brown it well so it doesn’t fall apart.
• Asparagus: use broccolini, green beans, or sugar snap peas instead; trim and cut to like the same size so everything cooks evenly, you might need a minute more or less.
• Unsalted butter: ghee works great for a nuttier flavor and higher smoke point, or just use salted butter but cut back on the added salt, or replace with more olive oil if you’re avoiding dairy.
• Low sodium chicken broth or dry white wine: substitute low sodium vegetable broth for a vegetarian version, or use water plus a little chicken bouillon, or try dry vermouth or extra lemon juice for bright acidity if you don’t want to cook with wine.

Pro Tips

1. Pat the chicken really dry and let it sit at room temp for 15 to 20 minutes before you cook it, you’ll get a much better brown and it cooks more evenly.

2. Dont crowd the pan, cook in batches if you need to. If the pan is too full the chicken will steam instead of getting a good crust.

3. Hold off on salting everything until the end, especially if you used broth or wine, you can always add more but you cant take it away.

4. Undercook the asparagus a little when you saute it, it will finish in the sauce with the chicken and stay bright and crisp; if you want extra color shock it in ice water for 30 seconds.

5. If you thicken the sauce, whisk the cornstarch with cold water first and add it slowly while simmering, boil for just a minute or it goes gluey.