Description
Juicy chicken bites and crisp asparagus swimming in garlic butter sauce? This 30-minute dinner might make you lick the plate clean when nobody’s looking.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound fresh asparagus, woody ends trimmed and cut into 2-inch pieces
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Pat chicken pieces dry with paper towels and season with salt and pepper. Let rest for 10-15 minutes while preparing other ingredients.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3-4 minutes until golden brown.
- Flip chicken pieces and cook for another 3 minutes until almost cooked through.
- Push chicken to one side of the pan and add butter to the empty space. Once melted, add garlic, Italian seasoning, paprika, and red pepper flakes.
- Cook for 30 seconds until fragrant, then stir to coat chicken with the garlic butter mixture.
- Add asparagus to the pan, stirring to coat with sauce. Cover and cook for 3-5 minutes until asparagus is bright green and crisp-tender.
- Remove from heat and drizzle with lemon juice. Toss everything together.
- Sprinkle with fresh parsley, taste and adjust seasoning if needed.
- Serve immediately, either alone as a low-carb meal or over rice or pasta.