Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One-Pan Garlic Butter Chicken with Asparagus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 55 reviews
  • Author: Bertha
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This One-Pan Garlic Butter Chicken recipe offers a quick and flavorful meal perfect for busy weeknights. Tender bite-sized chicken pieces are seasoned and seared in garlic butter before being simmered with asparagus in a zesty, buttery sauce enhanced with lemon juice and a hint of sriracha for a subtle spicy kick. Garnished with fresh parsley, this dish is delicious, easy to prepare, and cleans up with minimal fuss.

Ingredients

Units Scale

Chicken Seasoning

  • 1 lb boneless skinless chicken breasts, cut into bite sized pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper

Sauce and Vegetables

  • 1/2 cup unsalted butter, softened
  • 1 teaspoon olive oil
  • 2 teaspoons minced garlic (divided)
  • 1 teaspoon Italian seasonings
  • 2 tablespoons lemon juice
  • 1 tablespoon sriracha
  • 1/2 cup low-sodium chicken broth
  • 1 lb asparagus, trimmed
  • 1 tablespoon Italian parsley, minced
  • Lemon slices (for garnish)

Instructions

  1. Season the Chicken: Place the chicken pieces in a medium bowl and toss them with kosher salt, onion powder, garlic powder, and fresh ground pepper until evenly coated.
  2. Cook Chicken in Butter: Heat a large skillet over medium-low heat. Add half of the butter (1/4 cup) and 1 teaspoon olive oil, melting them together carefully without burning the butter. Add the chicken and cook until all sides turn golden brown. Then add 1 teaspoon minced garlic and 1 teaspoon Italian seasoning, cooking for about 30 seconds to infuse flavor. Remove the chicken from the skillet and set aside.
  3. Deglaze the Pan and Make Sauce: Increase the heat to medium-high, add the remaining 1 teaspoon minced garlic to the pan, then pour in the chicken broth to deglaze by scraping up any browned bits. Stir in the remaining 1/4 cup butter, lemon juice, and sriracha, allowing the sauce to slightly simmer and combine.
  4. Cook Asparagus: Add the trimmed asparagus to the skillet with the sauce and cook until the asparagus reaches your preferred tenderness, about 3-5 minutes.
  5. Reheat Chicken and Serve: Return the cooked chicken to the pan, stirring everything together for another minute to reheat the chicken through. Garnish the dish with minced Italian parsley and lemon slices before serving.

Notes

  • Use kosher salt for best seasoning control; adjust salt to taste if using table salt.
  • Be careful not to burn the butter while cooking chicken; cook on medium-low heat for even browning.
  • You can adjust the sriracha amount to control the level of spiciness.
  • For a lower-fat version, substitute some butter with olive oil or use less butter overall.
  • Serve with rice, mashed potatoes, or a light salad for a complete meal.

Find it online: https://grannyeats.com/one-pan-garlic-butter-chicken-with-asparagus-recipe/