Garlic Butter Chicken with Asparagus (Printable)

Golden chicken bites in garlic butter with fresh asparagus ready in 25 minutes.

# 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 Make It:

01 - Toss chicken pieces with salt, black pepper, and smoked paprika until evenly coated.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
03 - Add remaining olive oil to the same pan. Add asparagus and sauté for 2–3 minutes until crisp-tender and vibrant green.
04 - Push asparagus to one side. Add remaining butter and minced garlic to the cleared space. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
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. Sprinkle with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, leaving you with minimal cleanup and maximum flavor
  • The chicken stays impossibly tender while developing a golden crust that soaks up that buttery garlic sauce
  • Ready in under 30 minutes but tastes like it came from a restaurant kitchen
02 -
  • Room temperature chicken sears more evenly than cold straight from the fridge
  • Don't move the chicken around while searing. Let it develop a crust before flipping.
  • Minced garlic can go from perfectly fragrant to burnt in seconds. Have your next ingredients ready before adding it.
03 -
  • If your asparagus is really thick, peel the bottom inch or two with a vegetable peeler for more even cooking
  • Pat your chicken completely dry with paper towels before seasoning. Wet chicken steams instead of sears.
  • Let the pan get fully hot before adding the first round of chicken and oil. You should hear a satisfying sizzle immediately.

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