Garlic Butter Chicken Asparagus (Print Version)
# Ingredients:
→ Chicken and Seasonings
01 -
3 boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
1 teaspoon salt
03 -
1 teaspoon freshly cracked black pepper
04 -
2 teaspoons onion powder
→ Vegetables
05 -
2 bunches fresh asparagus, rinsed and trimmed
→ Sauce and Aromatics
06 -
1/2 cup unsalted butter, divided
07 -
1 teaspoon olive oil
08 -
2 teaspoons minced garlic, divided
09 -
1 teaspoon Italian seasoning or Herbes de Provence
10 -
1/2 cup low-sodium chicken broth
11 -
1 tablespoon hot sauce (such as Sriracha), optional
12 -
Juice of 1/2 lemon
13 -
1 tablespoon minced fresh parsley
14 -
Crushed red chili pepper flakes, for garnish, optional
15 -
Lemon slices, for garnish
# Instructions:
01 -
Combine chicken pieces with salt, black pepper, and onion powder. Let sit on a plate while preparing other ingredients.
02 -
Wash and trim asparagus. Blanch in boiling water for 2 minutes, then submerge in ice water to halt cooking. Drain and set aside.
03 -
Melt 1/4 cup butter with olive oil in a large cast-iron skillet over medium heat. Add chicken in batches and sear until golden on all sides. Reduce heat, add 1 teaspoon minced garlic and Italian seasoning. Cook 1 minute until aromatic, then remove chicken and set aside.
04 -
In the same skillet over medium-high heat, add remaining 1 teaspoon minced garlic. Deglaze with chicken broth and simmer until reduced by half. Stir in the remaining 1/4 cup butter, lemon juice, hot sauce (if using), and parsley until combined.
05 -
Add blanched asparagus to the skillet and toss for 2 minutes until crisp-tender. Move asparagus aside, return cooked chicken to the pan, and toss together over heat for 1 minute until warmed through.
06 -
Sprinkle with additional parsley, chili pepper flakes if desired, and lemon slices. Serve immediately.
# Notes:
01 -
For best browning, sear chicken in batches to avoid crowding the pan.
02 -
Skip blanching if using thin asparagus for a quicker preparation.