Flavorful and simple to prepare, this chicken and asparagus recipe is a winner for dinnertime! Chicken bites are so juicy, tender, and delicious you’ll eat them hot right off the pan!

INGREDIENTS

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
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Instructions

Season the Chicken
Toss chicken bites with salt, pepper, and paprika.

Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add chicken in a single layer and cook 4–5 minutes, stirring occasionally, until golden and cooked through.
Remove chicken and set aside.

Cook the Asparagus
In the same pan, add asparagus and cook 3–4 minutes until tender-crisp.

Make Garlic Butter Sauce
Reduce heat to medium.
Add butter, garlic, and red pepper flakes. Sauté 30 seconds until fragrant.

Combine & Finish
Return chicken to the skillet.
Toss everything in the garlic butter sauce.
Finish with lemon juice and parsley if using.

Serve Immediately
Best enjoyed hot right from the pan!