Can I use other vegetables instead of asparagus for this recipe?

Yes, if asparagus isn't available or you prefer other vegetables, you can easily substitute it with green beans, broccoli, zucchini, or cauliflower rice. Each of these vegetables complements the garlic butter sauce beautifully.

Can I make Garlic Butter Chicken Bites with Asparagus in advance?

Yes, you can prepare this dish in advance by cooking the chicken and asparagus separately, then combining them just before serving. This will help retain the freshness and texture of the vegetables while ensuring the chicken stays tender.

Can I use frozen chicken or vegetables for this recipe?

It’s best to use fresh chicken and vegetables for optimal flavor and texture. However, if you're using frozen chicken, be sure to thaw it completely before cooking. Frozen asparagus can be used, but blanching might not be necessary as they cook faster than fresh.

Garlic Butter Chicken Bites with Asparagus – Easy Recipe

Description

Garlic Butter Chicken Bites with Asparagus is a flavorful and easy-to-make dish that combines juicy chicken, fresh asparagus, and a rich garlic butter sauce. It’s a perfect weeknight dinner that’s both satisfying and quick to prepare.

Ingredients

Scale

3 Chicken Breasts (boneless, skinless, cut into bite-sized chunks)
2 bunches Asparagus (rinsed and trimmed)
1/2 cup Butter (softened)
1 teaspoon Olive Oil
2 teaspoons Minced Garlic
1 teaspoon Italian Seasoning
1 tablespoon Hot Sauce (optional, we used Sriracha)
1/2 cup Chicken Stock
1/2 Lemon (juiced)
1 tablespoon Parsley (minced)
Red Chilli Pepper Flakes (optional)
Slices of Lemon (for garnish)

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Instructions

Slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let it sit in a shallow plate while you prepare the asparagus.
Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes. Soak in ice water to stop the cooking. Drain and set aside.
Heat half the butter and olive oil in a large skillet over medium-low heat. Add the chicken and sauté on all sides until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Stir and cook for 1 minute until fragrant. Add chicken stock and bring to a simmer, reducing it to half the volume.
Add lemon juice, hot sauce (if using), and parsley. Stir to combine.
Add the blanched asparagus to the skillet and toss for 2 minutes to heat through.
Add the sautéed chicken back to the pan and stir for another minute to reheat.
Garnish with parsley, crushed chili flakes, and lemon slices before serving.

Notes

Don’t overcrowd the pan when cooking the chicken to ensure a crispy texture.
If you prefer a milder dish, skip the hot sauce and chili flakes.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
Feel free to swap asparagus with other vegetables like green beans, zucchini, or cauliflower rice.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg