Garlic Butter Chicken Asparagus (Print-Friendly Format)
Juicy chicken and crisp asparagus finished in a garlicky butter sauce for an easy skillet meal.
# Required Ingredients:
→ Main Ingredients
01 -
680 g boneless, skinless chicken breasts or thighs, cut into 2.5 cm pieces
02 -
1 teaspoon kosher salt, divided
03 -
0.25 teaspoon freshly ground black pepper
04 -
20 ml olive oil, divided
05 -
60 ml water
06 -
1 bunch asparagus (approximately 450 g), trimmed
07 -
45 g unsalted butter
08 -
4 cloves garlic, minced
09 -
0.25 teaspoon red pepper flakes (optional)
10 -
Finely chopped fresh parsley leaves, for garnish (optional)
# How to Make It:
01 -
Pat chicken pieces dry with paper towels. Season evenly with 0.75 teaspoon kosher salt and black pepper.
02 -
Heat 15 ml olive oil in a large skillet over medium heat. Add half the chicken in a single layer and cook until golden brown on the bottom and releases easily, about 3–5 minutes. Flip and cook the other side until golden, about 2 minutes. Transfer to a plate. Repeat the process with the remaining olive oil and chicken, then transfer all chicken to the plate.
03 -
Pour the water and remaining 0.25 teaspoon kosher salt into the skillet, scraping up any browned bits. Arrange trimmed asparagus in an even layer. Cover and cook until nearly crisp-tender, stirring once halfway through, 1–3 minutes.
04 -
Add unsalted butter to the skillet. Once melted, return chicken and any juices to the pan. Stir in minced garlic and red pepper flakes if using. Cook, stirring occasionally, until the chicken is fully cooked and the asparagus is bright green and crisp-tender, 2–3 minutes.
05 -
Top with finely chopped parsley if desired and serve immediately.
# Additional Information:
01 -
Cut chicken into uniform pieces for even cooking.
02 -
For extra flavor, reserve asparagus tips to add at the last minute for extra crunch.