Description
A quick and flavorful dish featuring tender chicken bites and crunchy asparagus, all immersed in a rich garlic butter sauce.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- ½ tsp paprika (optional)
- ½ tsp Italian seasoning (optional)
- Salt and black pepper, to taste
- Juice of ½ lemon (optional)
- 1 tbsp chopped parsley, for garnish
Instructions
- Prep ingredients: Cut chicken into bite-size cubes. Trim and chop asparagus into 2-inch pieces.
- Season chicken: Toss chicken with salt, pepper, paprika, and Italian seasoning until evenly coated.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add half of the chicken in a single layer. Sear for 2–3 minutes per side, until golden and cooked through.
- Remove from the pan and repeat with the remaining chicken. Transfer all cooked chicken to a plate.
- Melt 1 tablespoon butter in the same skillet.
- Add asparagus pieces and sauté for 3–4 minutes, until bright green and tender-crisp.
- Season lightly with salt and pepper.
- Push asparagus to one side of the pan.
- Add the remaining butter and minced garlic; cook for 30 seconds, stirring constantly, until fragrant.
- Return the chicken to the skillet.
- Toss everything together so the garlic butter coats the chicken and asparagus evenly.
- Squeeze fresh lemon juice over the top for brightness.
- Sprinkle with chopped parsley and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg