Description
This One-Pan Garlic Butter Chicken recipe is a quick and flavorful dish perfect for a weeknight dinner. Tender bite-sized chicken pieces are seasoned and pan-cooked in a luscious garlic butter sauce with a hint of sriracha and lemon, paired with tender asparagus. It’s a simple, delicious, and comforting meal made entirely in one skillet to minimize cleanup.
Ingredients
Units
Scale
Chicken Seasoning
- 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 freshly ground pepper
Sauce & Vegetables
- 1/2 cup unsalted butter, softened
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 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
Instructions
- Season the Chicken: Place the bite-sized chicken pieces in a medium bowl and toss them evenly with kosher salt, onion powder, garlic powder, and freshly ground pepper to ensure each piece is well coated.
- Melt Butter and Heat Oil: In a large skillet over medium-low heat, melt half of the butter (1/4 cup) together with 1 teaspoon olive oil, preparing the pan for cooking the chicken.
- Cook the Chicken: Add the seasoned chicken pieces to the skillet. Cook them until all sides turn golden brown, taking care to not burn the butter. When the chicken is nearly done, add 1 teaspoon minced garlic and the Italian seasoning, cooking for about 30 seconds to infuse flavor. Remove the chicken from the pan and set aside.
- Deglaze the Pan: Increase the skillet heat to medium-high. Add the remaining 1 teaspoon minced garlic, then pour in the low-sodium chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Add Sauce Ingredients: Stir in the remaining 1/4 cup butter, lemon juice, and sriracha into the pan, letting the sauce combine and warm through.
- Cook Asparagus: Add the trimmed asparagus to the skillet with the sauce. Cook until the asparagus reaches your desired tenderness, usually about 4-5 minutes.
- Reheat Chicken and Garnish: Return the chicken to the pan, stirring everything together and heating for an additional minute. Garnish the dish with minced Italian parsley and lemon slices before serving.
Notes
- Use kosher salt as specified for balanced seasoning; adjust according to taste.
- Keep an eye on the butter while cooking chicken to avoid burning and bitterness.
- Trim asparagus ends for the best texture.
- Adjust sriracha quantity to control the heat level of the dish.
- This dish pairs well with steamed rice or crusty bread to soak up the delicious sauce.
