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Garlic Butter Chicken Bites with Asparagus

Tender chicken bites in rich garlic butter with perfectly crisp asparagus - a restaurant-quality meal perfect for busy weeknights that brings families together.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
  • 6 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Season chicken cubes generously with salt, pepper, thyme, and paprika. Let them sit for 5 minutes while you heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat.
  2. Add seasoned chicken to the hot skillet in a single layer. Cook for 3-4 minutes without moving them, allowing a golden crust to form. Flip and cook another 2-3 minutes until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate and cover with foil.
  3. In the same skillet, add asparagus pieces with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until bright green and tender-crisp.
  4. Push asparagus to one side of the skillet and add remaining 4 tablespoons of butter. Once melted, add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
  5. Return chicken bites to the skillet and toss everything together with the garlic butter. Add lemon juice and half the parsley, stirring gently to coat everything evenly. Cook for 1-2 minutes until heated through. Taste and adjust seasoning as needed.

Notes

Cut chicken and trim asparagus the night before and store covered in refrigerator to streamline prep. Don't overcrowd the pan when cooking chicken - work in batches if needed. Keep heat at medium when cooking garlic to prevent burning. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently in skillet with a splash of chicken broth.