Garlic Butter Chicken with Asparagus (Printable)
Tender chicken seared in garlic butter with crisp asparagus for a quick, satisfying meal.
# 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
# Directions:
01 - Combine chicken pieces with salt, black pepper, and smoked paprika in a bowl, tossing to coat evenly.
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 cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate.
03 - Add remaining olive oil to the same skillet. 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 empty space. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
05 - 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 Tips:
01 -
- Everything cooks in one pan, which means maximum flavor and minimum cleanup
- The garlic butter sauce transforms ordinary ingredients into something that tastes like it came from a fancy bistro
02 -
- Overcrowding the pan when searing chicken will steam it instead of browning it. Work in batches if your skillet is small.
- Burnt garlic tastes bitter and ruins the dish. Once it hits the hot fat, stay right there and stir constantly.
03 -
- Patting the chicken completely dry before seasoning is the secret to getting that restaurant quality golden crust.
- Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before cooking.