Ingredients
Scale
- 3 boneless, skinless chicken breasts, cut into bite-sized chunks
- 2 bunches asparagus, rinsed and trimmed
- 1/2 cup butter, softened
- 1 tsp olive oil
- 2 tsp minced garlic
- 1 tsp Italian seasoning or Herbes de Provence
- 1 tbsp hot sauce (optional)
- 1/2 cup low-sodium chicken broth
- Juice of 1/2 lemon
- 1 tbsp minced parsley
- Crushed red chili pepper flakes (optional)
- Lemon slices (for garnish)
- Chicken seasoning:
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 2 tsp onion powder
Instructions
- Season chicken bites with salt, pepper, and onion powder. Set aside.
- Wash and trim asparagus. Blanch in boiling water for 2 minutes, then transfer to ice water. Drain and set aside.
- Heat half the butter and olive oil in a large skillet over medium-low heat. Cook chicken bites until golden on all sides. Add 1 tsp garlic and Italian seasoning, cook until fragrant. Remove chicken and set aside.
- In the same skillet over medium-high heat, add remaining garlic and deglaze with chicken broth. Simmer until reduced by half. Stir in remaining butter, lemon juice, hot sauce, and parsley.
- Add asparagus and cook for 2 minutes. Return chicken to the pan and toss for 1 minute to reheat.
- Garnish with parsley, chili flakes, and lemon slices. Serve immediately.
Notes
- You can skip blanching if using thin asparagus.
- Chicken can be cooked in batches to ensure proper browning.
- Serve with rice, quinoa, or cauliflower rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American