There’s something truly magical about tender, juicy chicken bites swimming in golden garlic butter alongside perfectly crisp-tender asparagus. This one-pan wonder delivers restaurant-quality flavor with minimal cleanup, making it an absolute weeknight hero in my kitchen. The chicken stays incredibly moist while developing those irresistible caramelized edges, and the asparagus soaks up all that garlicky goodness without losing its vibrant snap.
What I love most about this recipe is how deceptively simple it is. With just a handful of everyday ingredients and about 45 minutes from start to finish, you’ll have a dish that looks and tastes like you spent hours in the kitchen. Whether you’re cooking for your family on a busy Tuesday or impressing dinner guests on the weekend, these garlic butter chicken bites never fail to deliver comfort and satisfaction in every bite.
Why I Love These
The combination of buttery, garlicky chicken with fresh asparagus creates a perfectly balanced meal that feels indulgent yet wholesome.
Everything cooks in one pan, which means less time scrubbing dishes and more time enjoying your meal with loved ones.
I make this whenever I need something quick but impressive—it’s become my go-to for those nights when I want comfort food without the fuss.
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite-sized chunks
- 2 bunches asparagus, rinsed and trimmed
- 125 grams butter, divided (62 grams for chicken, 62 grams for sauce)
- 1 teaspoon olive oil
- 2 teaspoons minced garlic, divided
- 1 teaspoon Italian seasoning or Herbes de Provence
- 1 tablespoon minced parsley, plus additional for garnish
- 125 millilitres low-sodium chicken broth
- Juice of 1/2 lemon
- 1 tablespoon hot sauce (optional, e.g. Sriracha)
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons onion powder
- Crushed red chili pepper flakes, to taste (optional)
- Lemon slices, for garnish
How To Make
- Combine chicken pieces with salt, black pepper, and onion powder on a shallow plate. Set aside while preparing asparagus.
- Blanch asparagus in boiling water for 2 minutes, then transfer to ice water. Drain and set aside. For thin asparagus, blanching can be omitted.
- Heat half the butter (62 grams) with olive oil in a large cast-iron skillet over medium heat. Sear chicken pieces on all sides in batches to avoid overcrowding, until golden brown. Lower heat, add 1 teaspoon minced garlic and Italian seasoning, stir and cook 1 minute until fragrant. Remove chicken from skillet and set aside.
- In the same skillet over medium-high, add remaining 1 teaspoon minced garlic and deglaze pan with chicken broth. Simmer until liquid reduces by half. Add remaining butter, lemon juice, hot sauce, and minced parsley, stirring to combine.
- Add blanched asparagus to the sauce, tossing for 2 minutes until just cooked. Push asparagus to side, return chicken to the skillet, and stir for 1 minute to reheat. Garnish with fresh parsley, chili flakes, and lemon slices. Serve immediately.
Nutrition
This garlic butter chicken with asparagus is a well-balanced, protein-forward meal that’s perfect for anyone looking to fuel their body with quality nutrients. Each serving delivers a substantial amount of lean protein from the chicken, which helps with muscle maintenance and keeps you feeling satisfied for hours. The asparagus adds fiber, vitamins A, C, and K, plus folate, making this dish as nutritious as it is delicious.
While the butter adds richness and flavor, you can easily lighten the recipe by using half butter and half olive oil, or by reducing the total amount of fat without sacrificing too much taste. For those looking to add more healthy fats, consider topping with sliced avocado or a drizzle of extra virgin olive oil. The dish is naturally low in carbohydrates, making it suitable for keto and low-carb eating patterns.
This recipe is naturally gluten-free and can be made dairy-free by substituting the butter with ghee or a plant-based butter alternative. There are no major allergens beyond dairy, making it accessible for most dietary needs. If you’re watching sodium, use unsalted butter and control the amount of added salt to keep it heart-healthy.
Tips & Variations
- Prep the chicken and asparagus up to 24 hours ahead and store them separately in the fridge. Season the chicken right before cooking for the best texture and browning.
- Try a Cajun twist by swapping the Italian seasoning for Cajun spice blend, or go Mediterranean with oregano, thyme, and a handful of cherry tomatoes added with the asparagus.
- Make it dairy-free by using ghee or vegan butter, and skip the Parmesan or use a dairy-free alternative. The dish is already gluten-free as written.
- Swap asparagus for green beans, broccolini, or zucchini depending on what’s in season or what you have on hand—just adjust cooking times accordingly.
- For extra richness, stir in a splash of heavy cream or white wine when you add the garlic butter for a light pan sauce.
Ways To Serve Them
- Over a bed of fluffy rice, cauliflower rice, or creamy mashed potatoes to soak up all that incredible garlic butter sauce
- Alongside pasta tossed with a bit of the pan drippings and extra Parmesan for a complete Italian-inspired meal
- With crusty bread or garlic bread for dipping into the buttery sauce—absolutely heavenly
- As part of a low-carb bowl with mixed greens, cherry tomatoes, and a squeeze of lemon
- With roasted baby potatoes or a simple side salad for a lighter, well-rounded dinner
Proper Storage
- Fridge: Let the chicken and asparagus cool to room temperature, then transfer to an airtight container. Store for up to 3-4 days. The butter will solidify when cold but will melt again when reheated.
- Freezer: This dish freezes reasonably well for up to 2 months. Portion into freezer-safe containers or bags, removing as much air as possible. Note that asparagus may become slightly softer after freezing, but the flavor remains excellent.
- Reheat: For best results, reheat gently in a skillet over medium-low heat with a splash of chicken broth or water to prevent drying out. You can also microwave in 30-second intervals, stirring between each, until heated through. Avoid high heat, which can make the chicken rubbery.
Tender Garlic Butter Chicken Bites with Asparagus
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite-sized chunks
- 2 bunches asparagus, rinsed and trimmed
- 125 grams butter, divided (62 grams for chicken, 62 grams for sauce)
- 1 teaspoon olive oil
- 2 teaspoons minced garlic, divided
- 1 teaspoon Italian seasoning or Herbes de Provence
- 1 tablespoon minced parsley, plus additional for garnish
- 125 millilitres low-sodium chicken broth
- Juice of 1/2 lemon
- 1 tablespoon hot sauce (optional, e.g. Sriracha)
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons onion powder
- Crushed red chili pepper flakes, to taste (optional)
- Lemon slices, for garnish
Directions
- Combine chicken pieces with salt, black pepper, and onion powder on a shallow plate. Set aside while preparing asparagus.
- Blanch asparagus in boiling water for 2 minutes, then transfer to ice water. Drain and set aside. For thin asparagus, blanching can be omitted.
- Heat half the butter (62 grams) with olive oil in a large cast-iron skillet over medium heat. Sear chicken pieces on all sides in batches to avoid overcrowding, until golden brown. Lower heat, add 1 teaspoon minced garlic and Italian seasoning, stir and cook 1 minute until fragrant. Remove chicken from skillet and set aside.
- In the same skillet over medium-high, add remaining 1 teaspoon minced garlic and deglaze pan with chicken broth. Simmer until liquid reduces by half. Add remaining butter, lemon juice, hot sauce, and minced parsley, stirring to combine.
- Add blanched asparagus to the sauce, tossing for 2 minutes until just cooked. Push asparagus to side, return chicken to the skillet, and stir for 1 minute to reheat. Garnish with fresh parsley, chili flakes, and lemon slices. Serve immediately.