Description
Discover how to make a delicious Garlic Butter Chicken and Asparagus dish that’s perfect for any meal. Learn the simple steps to create this flavorful recipe!
Ingredients
- 3 chicken breasts (boneless, skinless), cut into bite-sized chunks
- 2 bunch asparagus, rinsed and trimmed
- 1/2 cup beef tallow, divided (60g; 1/4 cup for browning the chicken and 1/4 cup for the sauce)
- 1 teaspoon (5 ml) olive oil
- 2 teaspoons minced garlic, divided (5g; 1 teaspoon for the chicken bites and 1 teaspoon for the asparagus and sauce)
- 1 teaspoon (5 ml) Italian seasoning or Herbes de Provence
- 1 tablespoon (15 ml) hot sauce, optional (we used Sriracha)
- 1/2 cup (125ml) low-sodium chicken broth
- Juice of 1/2 lemon
- 1 tablespoon (15 ml) minced parsley
- Crushed red chili pepper flakes, optional
- Slices of lemon for garnish
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) fresh cracked black pepper
- 2 teaspoons (10 ml) onion powder
Instructions
- To make the garlic butter chicken and asparagus, cut the chicken breasts into small pieces and season with salt, pepper, and onion powder. Let them rest on a shallow dish while you get the asparagus ready.
- Rinse and remove the ends of the asparagus. Briefly boil them for 2 minutes, then immediately cool them in ice water to halt the cooking process. This ensures the asparagus cooks quickly and evenly in the pan. If you have thin asparagus, you can skip this step. Drain and set aside.
- Heat half of the beef tallow with olive oil in a large cast-iron skillet over medium heat. Lightly fry the chicken pieces on all sides until they turn golden. Reduce the heat and add a teaspoon of minced garlic along with Italian seasoning. Stir and cook for another minute until the garlic becomes aromatic. Remove the chicken from the skillet and place it on a separate dish. You may need to cook in batches to avoid overcrowding and steaming the chicken instead of browning it.
- In the same skillet on medium-high heat, add the remaining garlic and deglaze with chicken broth. Let it simmer and reduce by half. Mix in the remaining beef tallow, lemon juice, hot sauce, and parsley. Stir swiftly to blend everything together.
- Add the prepared asparagus and toss for 2 minutes to cook through. Move the asparagus to one side, return the cooked chicken to the pan, and stir for another minute to heat through. Decorate with extra parsley, crushed chili flakes, and lemon slices, and serve your garlic butter chicken and asparagus immediately. Enjoy! ❤️
Notes
- Marinate the chicken in salt, pepper, and onion powder for at least 30 minutes before cooking for enhanced flavor.
- Adjust the spiciness by increasing hot sauce or adding red chili pepper flakes to the sauce.
- Cook the chicken in batches to ensure even browning and prevent overcrowding the skillet.
