How to Make the Best Garlic Butter Chicken Bites with Lemon Asparagus in Your City
Your City: Garlic Butter Chicken Bites with Lemon Asparagus is a quick, buttery, and bright one-pan meal that delivers bold flavor with minimal effort.
What Most People Don’t Know About Making Garlic Butter Chicken Bites with Lemon Asparagus
- Start the asparagus water first: This keeps everything moving smoothly so your chicken is ready right when the asparagus is done.
- Don’t rush the pan sauce. Let the chicken broth bubble for a couple of minutes so it picks up all the browned bits from the skillet. That is what gives the garlic butter sauce its deep, rich flavor.
- Chicken bites cook fast, but temperature matters: The safest way to know they are done is to check for 165°F in the thickest piece.
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 bunches asparagus, rinsed, trimmed, and cut into 2-inch pieces
- 1 1/2 teaspoons Bald Buck Seasoning
- Additional Bald Buck Seasoning, to taste if needed
- 1 tablespoon olive oil
- 6 tablespoons butter, divided
- 3 teaspoons minced garlic, divided
- 1/2 cup low-sodium chicken broth
- Juice of 1/2 lemon, plus more to taste
- 1 tablespoon hot sauce, optional
- 1 tablespoon minced parsley, plus more for serving
- Crushed red pepper flakes, optional
- Lemon slices, for garnish
Instructions
- Start the asparagus: Bring a pot of water to a boil. While it heats, pat the chicken dry with paper towels.
- Season the chicken: Toss chicken with 1 teaspoon Bald Buck Seasoning and black pepper. Let sit while prepping asparagus.
- Prep and cook asparagus: Trim asparagus and cut into 2-inch pieces. Boil for 1–2 minutes until bright green. Drain and rinse with cold water or ice bath, then set aside.
- Cook the chicken: Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter. Cook chicken 3–4 minutes, turning until golden and cooked to 165°F. Remove and set aside.
- Add garlic and seasoning: Lower heat to medium. Add 1 teaspoon garlic and remaining 1/2 teaspoon Bald Buck Seasoning. Stir for 30 seconds.
- Build the sauce: Remove chicken. Add 1 tablespoon butter and remaining garlic. Stir briefly, then pour in chicken broth. Scrape the pan and simmer 2–3 minutes.
- Finish the sauce: Lower heat. Add remaining butter, lemon juice, hot sauce, and parsley. Stir until smooth.
- Add asparagus: Toss asparagus in the sauce for 1–2 minutes until heated through.
- Combine everything: Return chicken to the skillet and toss for about 1 minute until warmed through.
- Adjust and serve: Taste and adjust with more lemon juice, Bald Buck Seasoning, or red pepper flakes if needed. Garnish with parsley and lemon slices.
