One-Pan Garlic Butter Chicken with Asparagus Recipe
This One-Pan Garlic Butter Chicken recipe is a quick and flavorful dish perfect for busy weeknights. Tender bite-sized chicken pieces are seasoned and cooked in a rich garlic butter sauce with a hint of spice from sriracha, finished with fresh asparagus for a healthy, delicious meal all made in one skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Chicken & Seasonings
- 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
Butter Sauce & 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 (for garnish)
- Lemon slices (for garnish)
Instructions
- Season the Chicken: Place the bite-sized chicken pieces in a medium bowl and toss with kosher salt, onion powder, garlic powder, and fresh ground pepper until evenly coated.
- Melt Butter and Heat Oil: In a large skillet over medium-low heat, melt 1/4 cup of the unsalted butter along with 1 teaspoon of olive oil, preparing the pan for cooking the chicken.
- Cook Chicken: Add the seasoned chicken to the skillet and cook until all sides are golden brown, taking care not to burn the butter. Add 1 teaspoon of minced garlic and the Italian seasonings, cooking for about 30 seconds to infuse flavor. Then remove the chicken from the pan and set it aside.
- Deglaze and Make Sauce: Increase the heat to medium-high, add the remaining 1 teaspoon of minced garlic to the pan, and pour in the chicken broth to deglaze the pan, scraping any browned bits. Stir in the remaining 1/4 cup butter, lemon juice, and sriracha to create a flavorful sauce.
- Cook Asparagus: Add the trimmed asparagus to the sauce and cook until it reaches your desired tenderness.
- Reheat Chicken and Serve: Return the cooked chicken to the pan, stir everything together, and cook for another minute to reheat the chicken. Garnish with minced Italian parsley and lemon slices before serving.
Notes
- Use kosher salt for best seasoning results, but adjust salt levels to taste if using table salt.
- To keep the chicken tender, avoid overcooking and watch the heat to prevent butter burning.
- You can adjust the amount of sriracha for desired spice level or substitute with another hot sauce.
- Trim the asparagus by snapping off the woody ends before cooking for best texture.
- This dish is best served immediately to enjoy the fresh flavors and tender chicken.