Can I use frozen asparagus or chicken?

Yes, just make sure to thaw both before cooking. Frozen asparagus tends to release more water, so sauté longer to remove excess moisture.

What’s the best way to reheat this dish?

Use a skillet over medium-low heat with a splash of water or broth. Avoid microwaving if possible—it can dry out the chicken.

Can I make it dairy-free?

Yes, swap butter for plant-based margarine or olive oil. It won’t be as rich, but still flavorful.

Is this recipe suitable for meal prep?

Absolutely. It reheats well and holds up in the fridge for several days. Ideal for healthy weekly lunches.

What can I use instead of chicken stock?

Vegetable stock or white wine work well as substitutes. For a more intense flavor, use bone broth.

Garlic Butter Chicken Bites – The Best 30-Minute Asparagus Dinner

Name: Garlic Butter Chicken Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 chicken breasts, boneless and skinless, cut into bite-sized pieces; 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); 1/2 cup chicken stock; 1/2 lemon, juiced; 1 tablespoon parsley, minced; Red chili pepper flakes (optional); Lemon slices for garnish; Salt, pepper, and onion powder to taste

Description

Garlic Butter Chicken Bites with Asparagus is a quick, one-pan dinner packed with juicy chicken, crisp-tender asparagus, and a rich garlic butter sauce. Perfect for weeknights or meal prep.

Ingredients

Scale

3 chicken breasts, boneless and skinless, cut into bite-sized pieces
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)
1/2 cup chicken stock
1/2 lemon, juiced
1 tablespoon parsley, minced
Red chili pepper flakes (optional)
Lemon slices for garnish
Salt, pepper, and onion powder to taste

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Instructions

Cut chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Set aside.
Rinse and trim asparagus. Blanch in boiling water for 2 minutes, then transfer to ice water. Drain and set aside.
In a large skillet, heat half of the butter and olive oil over medium-low heat. Cook chicken bites until golden brown. Work in batches if needed.
Add 1 teaspoon minced garlic and Italian seasoning to the skillet and cook until fragrant. Remove chicken and set aside.
Deglaze skillet with chicken stock and let it reduce by half over medium-high heat.
Add remaining butter, lemon juice, hot sauce (if using), and parsley. Stir to combine.
Add blanched asparagus and cook for 2 minutes.
Return chicken to the skillet and stir everything together until reheated. Garnish with parsley, chili flakes, and lemon slices before serving.

Notes

You can skip blanching if using thin asparagus stalks.
Substitute asparagus with green beans, broccoli, or zucchini.
Use white wine instead of chicken stock for a twist.
Freezes well if you exclude asparagus; add fresh after thawing.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 380
Sugar: 2g
Sodium: 390mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg