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Quick chicken chunks teamed with crisp asparagus get tossed in a garlicky, buttery sauce for the ultimate speedy dinner. The chicken stays juicy and the asparagus snaps, all soaked with a rich, garlicky butter that feels a bit indulgent.
Whenever we’re in a pinch for dinner, my crew asks for this. Sneaks in veggies with no complaints. Found this on a gloomy day and we all wanted seconds right away.
Delicious Main Ingredients
- Lemon slices: Brighten the meal and look nice too
- Onion powder: Gives added flavor without being in-your-face
- Red chili flakes, crushed: Kick up the heat if you’re in the mood
- Salt: Sea salt’s best for boosting flavor
- Fresh cracked black pepper: Grind it fresh for a big taste
- Parsley, chopped: Perks up the whole dish with color and freshness
- Hot sauce: A squeeze of sriracha adds a gentle burn, or skip if you like
- Low sodium chicken broth: Use a clear broth with mild chicken flavor
- Juice from half a lemon: Go for a juicy one to really freshen up the pan
- Italian seasoning or Herbes de Provence: Either one adds plenty of flavor
- Olive oil: Helps chicken brown up without drying out
- Fresh garlic, minced: Essential for a bold, sweet bite
- Butter: Makes that sauce super creamy and rich
- Chicken breasts, boneless and skinless: Should be pink and touchably firm for best results
- Asparagus: Choose stalks that are bright and bendy at the tips
Simple Cooking Steps
- Finish and Dish Up:
- Scatter extra parsley and chili flakes on top if you like more spice. Throw in lemon slices for squeezing. Best enjoyed warm right out of the skillet.
- Mix and Heat:
- Toss the asparagus back into your pan. Give it a couple minutes to soak up that sauce and heat through. Slide it to one side, then add the chicken and all its juices. Stir till everything’s heated and the flavors hang together.
- Create the Garlic Butter Sauce:
- Still using your pan, toss in the leftover garlic. Pour in broth quickly and let it come to a boil till it’s reduced by about half. Mix in the last of your butter, a squeeze of lemon, some hot sauce, and parsley. Stir till glossy and smooth.
- Get Chicken Golden:
- Heat up your skillet over medium and melt half the butter with olive oil. Spread out chicken so pieces brown rather than steam. Once each batch turns golden, lower the heat, toss in some garlic and your blend of herbs, and stir for a minute till fragrant. Scoop chicken out onto a plate.
- Prep Your Asparagus:
- Snap off tough ends and rinse the stalks. Give them a fast two-minute boil, then drop into ice-cold water so they stay crisp. With thinner asparagus, you can skip boiling. Drain and set aside for later.
- Season the Chicken:
- Chop chicken into small chunks. Lay them flat, sprinkle with salt, pepper, and onion powder. Let them sit while you work on the veggies so the flavors can sink in.
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Nothing beats that first squeeze of lemon over the pan. Always reminds me of easy family nights when everyone wanted a slice to add even more zing.
Keep it Fresh
Move leftovers into an airtight box and keep in the fridge for up to three days. Warm on gentle heat in a skillet so your chicken stays moist. Try not to microwave the asparagus too long or it'll get soggy.
Easy Substitutions
No chicken breast? Try switching to thighs for more moisture. Skipping meat? Grab tofu or sturdy mushrooms. Any herbs you’ve got around—think oregano, thyme, or Italian mixes—are perfect swaps.
Tasty Pairings
Fantastic over a mound of mashed potatoes or some fluffy white rice. If you want something lighter, grab a crisp salad or some crusty bread for scooping. Hosting folks? Toss in extra lemon and chopped herbs for a pretty pop.
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Backstory
This way of making a sauce in your pan is inspired by French cooks who always team lemon, butter, and herbs. Chicken in garlicky butter’s been a hit in my family forever since it uses pantry staples and somehow feels a bit special. Fast and loaded with fresh stuff, it’s a lifesaver on busy nights.
Common Questions
- → Which chicken parts work best?
Boneless skinless chicken breasts cut into bite-sized pieces cook quick and are easy to eat.
- → Is blanching asparagus really needed?
Blanching helps thick asparagus stay tender and bright. If your stalks are thin, you can skip this step.
- → Should I pick fresh or dried herbs?
Both work well. Italian herbs or Herbes de Provence add nice flavor, and throwing fresh parsley on top really lifts it.
- → Do I have to add hot sauce?
Hot sauce brings a little heat but it’s your call. Leave it out if you want it mild.
- → How to serve it best?
Dish it straight from the pan with lemon wedges and parsley. Goes great with rice, potatoes, or fresh bread.