Ingredients:
3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 bunches of asparagus, cleaned and trimmed
1/2 cup butter, divided (1/4 cup for chicken, 1/4 cup for sauce)
1 tsp olive oil
2 tsp minced garlic, divided
1 tsp Italian seasoning or Herbes de Provence
1 tbsp hot sauce (optional; Sriracha works great)
1/2 cup (125ml) low-sodium chicken broth
Juice of 1/2 lemon
1 tbsp minced fresh parsley
Crushed red chili flakes (optional)
Lemon slices (for garnish)
Instructions:
Prepare chicken:
Pat chicken pieces dry and season with salt, pepper, and Italian seasoning.
Heat 1/4 cup butter and olive oil in a large skillet over medium-high heat.
Add chicken pieces in a single layer (work in batches if needed).
Add 1 tsp minced garlic and cook for 3–4 minutes per side until golden and cooked through.
Remove chicken and set aside on a plate.
Sauté asparagus:
In the same skillet, add the remaining 1/4 cup butter.
Add trimmed asparagus and cook for 4–5 minutes until just tender.
Add 1 tsp garlic and cook another 1–2 minutes until fragrant.
Make the sauce:
Pour in the chicken broth, hot sauce (if using), and lemon juice.
Stir and let the sauce simmer for 2–3 minutes to reduce slightly.
Combine everything:
Add the cooked chicken back to the skillet.
Toss gently to coat the chicken and asparagus in the garlic butter sauce.
Sprinkle with parsley and chili flakes if desired.
Serve:
Garnish with lemon slices.
Serve immediately with rice, mashed potatoes, or crusty bread.