Garlic Butter Chicken with Asparagus (Printable Version)
Juicy chicken pieces in aromatic garlic butter paired with tender asparagus spears.
# 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 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons fresh parsley, chopped
# Step-by-Step:
01 - Combine chicken pieces with salt, black pepper, and smoked paprika in a bowl. Toss until evenly coated on all sides.
02 - Place a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil, swirling to coat the bottom evenly.
03 - Arrange seasoned chicken in a single layer without overcrowding. Cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
04 - Add remaining olive oil to the same skillet. Add asparagus pieces and sauté for 2–3 minutes until crisp-tender and bright green.
05 - 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.
06 - Return chicken to the skillet. Add red pepper flakes and lemon juice. Toss everything together for 1–2 minutes until well coated and heated through. Garnish with fresh parsley and serve immediately.
# Expert Advice:
01 -
- Everything cooks in one pan so cleanup is literally just wiping the skillet
- The garlic butter sauce makes everything taste restaurant fancy but takes 20 minutes
02 -
- Overcrowding the pan steams the chicken instead of searing it, so work in batches if your skillet is small
- Burnt garlic turns bitter instantly, so keep it moving once it hits the hot butter
03 -
- Pat the chicken completely dry before seasoning for the best sear
- Finish with grated Parmesan for an extra layer of savory richness