Garlic Butter Chicken Bites with Asparagus
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Tender chicken bites with crisp asparagus in rich garlic butter sauce. This gluten-free, high-protein , and keto-friendly, paleo-friendly recipe only takes 30 minutes to make. It also has 34g protein in only 402 calories.
Perhaps this garlic butter chicken doesn’t look like much but it’s a staple in our house. You can make this over and over again and never get tired of it.
Imagine tender chicken bites sealed to golden perfection, meet crisp asparagus spears, coated in a rich, garlic-buttery sauce.
I know this sounds too good to be true, but this recipe brings everything together in a delicious meal that people will think you got from a 5-star restaurant.
This one-skillet wonder delivers bold taste with tender textures, creating a satisfying meal that feels indulgent and laborious, but only takes minutes to prepare.
One of the great things about this recipe (besides its flavor) is how easy it is to make. You only need 30 minutes to make this tasty and nutritious meal.
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Pin ItAnd, the best thing is that since it’s a one-skillet meal, it requires minimal cleanup. This makes it a perfect meal for busy weeknights or when you need something quick for your dinner guests who are arriving shortly.
Finally, its versatility makes this recipe a winner. You can easily adjust it to any dietary need or preference, and it’s great when you need something for meal prepping during the week.
Ingredients and Substitutes
Chicken breasts, skinless and boneless, cut into bite-sized chunks (3) – You can use chicken thighs for a juicier texture or use firm tofu for a plant-based option.
Asparagus, rinsed and trimmed (2 bunches) – If you don’t have asparagus, you can use green beans, broccoli, or zucchini.
Butter, divided (1/2 cup) – Ghee provides a stronger and creamier texture. You can also use olive oil or avocado oil if you want a dairy-free version.
Garlic, minced, divided (4 cloves) – Replace with garlic powder or garlic paste.
Italian seasoning (1 tsp) – Try making your own at-home version by mixing dried basil, oregano, and thyme.
Chicken broth, low-sodium (1/2 cup) – You can also use vegetable broth or some water infused with spices and salt.
Lemon, juiced (1/2) -Lime juice can replace lemon juice.
Sriracha sauce (1 tbsp) – If you don’t like heat, you can remove this ingredient. But you can also replace it with any hot sauce or chili paste.
Parsley, chopped (1 tbsp) – Fresh cilantro, chives, or dill can add a different flavor profile to the recipe.
Crushed red chili pepper flakes (1 tsp) –Swap with cayenne pepper, chopped chili, or chipotle powder.
Lemon, sliced (1) -You can use lime slices.
CHICKEN SEASONING
Salt (1 tsp)
Fresh cracked black pepper (1 tsp)
Onion powder (1 tbsp) – You can also use finely minced fresh onions.
How to Make Garlic Butter Chicken Bites with Asparagus
Step 1. Grab a medium bowl and add the seasoning ingredients.
Step 2. Give the spice blend a good stir to combine all the ingredients.
Step 3. Add the chicken to coat them with the spices. Make sure you toss the chicken thoroughly to ensure it’s all coated.
Step 4. Fill a saucepan with water and place it over high heat. Bring it to a boil and then add the asparagus.
Cook for 2 minutes until it’s blanched.
Step 5. Remove the asparagus from the boiling water and place it in ice-cold water.
Step 6. Place a large skillet over medium-high heat and add ¼ cup of the butter and the chicken.
Step 7. Cook the chicken until it turns golden brown, which should roughly take 7-10 minutes.
Step 8. Lower the temperature and add the garlic and Italian seasoning. Give it a good stir to combine the ingredients and cook it for another minute.
Step 9. Remove the chicken from the skillet and set it aside. Add the remaining 2 minced garlic cloves, chicken broth, ¼ cup of butter, lemon juice, chopped parsley, crushed red chili pepper flakes, and Sriracha sauce.
Step 10. Stir to combine all the ingredients.
Step 11. Put it on a simmer for a couple of minutes until the sauce thickens.
Step 12. Add the asparagus and toss for 2-3 minutes.
Step 13. Push the asparagus aside and now add the chicken back to the skillet. Reheat the chicken for 1-2 minutes, making sure you coat it with the delicious sauce.
Remove from the heat when it’s ready and garnish it with lemon slices and serve immediately.
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Pin ItHow I Would Modify This Recipe
- Asian-Style Recipe: Remove the Italian seasoning and replace it with soy sauce and minced garlic to create an Asian-style recipe.
- Boost the Flavor: You can add more flavor (and nutrients) by adding other veggies like mushrooms, bell peppers, zucchini, and broccoli.
- Make it Dairy–Free: Replace the butter with a dairy-free option like olive oil or avocado oil.
My Tips & Tricks
- Don’t Skip the Blanching: Make sure you don’t skip placing the asparagus in ice-cold water. This is going to stop the cooking and prevent them from becoming mushy.
- Use Fresh Herbs: This creates a stronger and brighter flavor. So, if possible, use fresh parsley and fresh garlic over their powdered version.
- Add the Lemon Slices: While they may seem like garnish, they continue to release citrus oils, all while providing a visual appeal.
My Storage Tips
If you are using this recipe for meal prep, allow the dish to cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 3-4 days.
While you can freeze the recipe, some of the texture may be lost. Place it in a freezer-safe container for up to 2 months.
When you are ready to have it again, place it in the oven at a low temperature or place it in a skillet over medium-low heat. You can add some chicken broth to revive the sauce.
Other High Protein Skillet Recipes
Garlic Butter Chicken Bites with Asparagus
Cals: 402 Protein: 34 Carbs: 6.2 Fat: 27
Ingredients
- 3 chicken breasts skinless and boneless, cut into bite-sized chunks
- 2 bunches of asparagus rinsed and trimmed
- 1/2 cup butter divided
- 4 garlic cloves minced, divided
- 1 tsp Italian seasoning
- 1/2 cup chicken broth low-sodium
- 1/2 lemon juiced
- 1 tbsp Sriracha sauce
- 1 tbsp parsley chopped
- 1 tsp Crushed red chili pepper flakes
- 1 lemon sliced
Chicken Seasoning
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 1 tbsp onion powder
Instructions
- Cover chicken with chicken seasoning ingredients and let it sit.
- Place a saucepan filled with water over high heat and bring to boil. Add the asparagus for 2 minutes until it’s blanched. Then, remove them from boiling water and place them in ice-cold water.
- Place a large skillet over medium-high heat and add in 1/4 of cup of butter. Then, add in chicken and stir-fry until the chicken turn golden brown. Should take around 7-10 minutes.
- Lower the temperature and add in 2 minced garlic cloves and Italian seasoning. Stir and cook until garlic is fragrant, it should take around 1 minute.
- Remove the chicken from the skillet and set aside. In case the skillet is too small, brown the chicken in 2 batches.
- Now, add the remaining 2 minced garlic cloves to the skillet, pour in the chicken broth and bring to simmer. Add the remaining 1/4 cup of butter, squeeze in the juices of the lemon, then add Sriracha sauce, chopped parsley and crushed red chili pepper flakes. Stir to combine.
- Now, add in the asparagus and toss for 2-3 minutes to cook it up inside the skillet. Push it to the side and add the chicken back into the skillet, cook until it reheats (1-2 minutes).
- Remove from the heat, garnish with lemon slices and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and immediately knew it was a keeper!
I do want to make it again for somebody who doesn’t love asparagus- is there a different veggie you would recommend that would cook similarly to the asparagus within the pan (similar texture to absorb the flavors, etc).
Hello Brandy! Thank you! Your best bet would be broccolini or green beans! 😉