Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
Main Ingredients:
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 bunches asparagus, trimmed
- ½ cup butter, divided
- 1 teaspoon olive oil
- ½ cup low-sodium chicken broth
- Juice of ½ lemon
Seasonings & Optional Add-Ins:
- 2 teaspoons minced garlic, divided
- 1 teaspoon Italian seasoning or Herbes de Provence
- 1 tablespoon hot sauce (optional, Sriracha recommended)
- 1 tablespoon fresh parsley, minced
- Crushed red chili pepper flakes, optional
- Lemon slices, for garnish
Instructions
- Heat olive oil and ¼ cup butter in a large skillet over medium-high heat.
- Add chicken pieces, season with Italian seasoning, and stir in 1 teaspoon minced garlic.
- Cook for 6–8 minutes, stirring occasionally, until chicken is golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add asparagus and cook for 3–4 minutes until tender-crisp.
- Add remaining ¼ cup butter, remaining garlic, chicken broth, lemon juice, and hot sauce (if using). Simmer for 2–3 minutes.
- Return chicken to the skillet and toss everything together until well coated and heated through.
- Remove from heat, garnish with parsley, red pepper flakes if desired, and lemon slices. Serve immediately.
Recommended Method: Skillet cooking for maximum flavor and caramelization.
Alternative Method: Air-fry the chicken bites separately, then combine with asparagus and sauce in the skillet for a lighter option.
Additional Notes
- Chicken thighs can be used instead of breasts for extra juiciness.
- Add extra protein by serving with quinoa, rice, or chickpea pasta.
- For a dairy-free option, substitute butter with ghee or plant-based butter.
- Best enjoyed fresh, but leftovers keep well for up to 3 days.
