This chicken and asparagus dish is a delight for the taste buds and incredibly simple to prepare, making it a perfect choice for dinner! The chicken pieces are succulent, tender, and so tasty that you’ll be tempted to eat them straight from the pan! This one-pan chicken meal is low in carbs, suitable for a keto diet, and can be prepared in less than 30 minutes. If you’re feeling particularly hungry, pair the garlic butter chicken pieces with cauliflower rice for a wholesome meal that everyone will enjoy. This chicken dish is an excellent addition to your weekly meal rotation.
Ingredients for 4 servings:
- 3 chicken breasts, boneless and skinless, cut into bite-sized pieces
- 2 bunches of asparagus, cleaned and trimmed
- 1/2 cup of butter, divided (1/4 cup for sautéing the chicken and 1/4 cup for the sauce)
- 1 teaspoon of olive oil
- 2 teaspoons of minced garlic, divided (1 teaspoon for the chicken pieces and 1 teaspoon for the asparagus and sauce)
- 1 teaspoon of Italian seasoning or Herbes de Provence
- 1 tablespoon of hot sauce (optional, Sriracha was used in this recipe)
- 1/2 cup (125ml) of low-sodium chicken broth
- Juice of 1/2 a lemon
- 1 tablespoon of minced parsley
- Optional crushed red chili pepper flakes
- Lemon slices for garnish
For the chicken seasoning:
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 2 teaspoons of onion powder
Instructions:
- Start by cutting the chicken breasts into bite-sized pieces and season them with salt, pepper, and onion powder. Let them rest on a plate while you prepare the asparagus.
- Clean and trim the asparagus. Blanch them in boiling water for 2 minutes, then immerse them in ice water to halt the cooking process. This ensures the asparagus will cook quickly and evenly in the skillet. If your asparagus is thin, you can skip this step. Drain and set aside.
- In a large cast-iron skillet, melt half the butter (1/4 cup) with the olive oil over medium heat. Stir-fry the chicken pieces gently on all sides until they turn golden brown. Reduce the heat, add one teaspoon of minced garlic and the Italian seasoning. Stir and cook the chicken pieces for another minute until the garlic releases its aroma. Remove the chicken pieces from the skillet and set them aside on a plate. You might need to do this in batches to avoid overcrowding the pan and ending up with steamed chicken pieces instead of browned ones.
- In the same skillet over medium-high heat, add the remaining teaspoon of minced garlic, then deglaze the skillet with chicken broth (or wine). Allow it to simmer and reduce to half its volume. Add the remaining 1/4 cup of butter, lemon juice, hot sauce, and parsley. Stir quickly to combine.
- Add the blanched asparagus and toss for 2 minutes to cook. Move the asparagus to one side, add the sautéed chicken pieces back to the skillet, and stir for another minute to reheat. Garnish the chicken and asparagus with additional parsley, crushed chili pepper, and lemon slices, and serve your garlic butter chicken pieces and asparagus immediately. Bon appétit!