Dinner

Garlic Butter Chicken and Asparagus Recipe

ByHarry Bern October 27, 2025October 27, 2025

Introduction

This Garlic Butter Chicken and Asparagus dish is a quick and delicious one-pan meal perfect for busy weeknights. Tender chicken pieces are seared to golden perfection and combined with crisp-tender asparagus in a fragrant garlic butter sauce.

A black cast iron skillet holds a cooked dish with two main parts: on the left and upper side, there are many small pieces of golden-brown chicken with a slight charred texture and sprinkled with green herbs, all sitting in a shiny layer of cooking oil with small bits of seasoning scattered around; on the right and lower side, there is a neat bunch of bright green asparagus stalks, lightly charred and glossy with oil, arranged parallel to one another. A metal spatula with a red handle is placed diagonally under the asparagus and some chicken pieces, resting on the skillet. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination, cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon plus 1 1/2 teaspoons olive oil, divided
1/4 cup water
1 bunch asparagus (about 1 pound), trimmed
3 tablespoons unsalted butter
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Finely chopped fresh parsley leaves, for garnish (optional)

Instructions

Step 1: Pat the chicken pieces dry with paper towels. Season all over with 3/4 teaspoon of kosher salt and the black pepper.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add half the chicken in a single layer and cook without moving until golden brown and easily releases from the pan, about 3 to 5 minutes. Flip and cook another 2 minutes. Transfer to a plate; chicken may not be fully cooked.
Step 3: Add remaining 1 1/2 teaspoons olive oil to the skillet and brown the remaining chicken the same way. Transfer to the plate.
Step 4: Pour 1/4 cup water and the remaining 1/4 teaspoon kosher salt into the skillet. Scrape up any browned bits from the bottom.
Step 5: Add the trimmed asparagus in an even layer. Cover and cook until almost crisp-tender, stirring halfway through, about 1 to 3 minutes.
Step 6: Add the butter to the skillet. When melted, return the chicken and any juices to the pan. Stir in the minced garlic and red pepper flakes if using.
Step 7: Cook, stirring occasionally, until the chicken is cooked through and asparagus is bright green and crisp-tender, about 2 to 3 minutes more. Garnish with fresh parsley if desired and serve.

Tips & Variations

Use a combination of chicken breasts and thighs for a mix of lean and juicy flavors.
Swap asparagus for green beans or broccoli if preferred.
Add a squeeze of fresh lemon juice at the end for extra brightness.
Adjust the red pepper flakes to control the spiciness or omit for a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if needed to keep the chicken moist.

How to Serve

The image shows a black cast iron skillet filled with two main parts: on the left side, there are many pieces of golden-brown cooked chicken chunks with a slightly crispy texture and sprinkled with green herbs. On the right side, there is a bunch of bright green asparagus spears, cooked but still firm, with a bit of seasoning and a light shine from cooking oil. The skillet is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this recipe?

Fresh asparagus is best for this dish to maintain crispness. If using frozen, thaw and drain well before cooking, and reduce the steaming time to avoid overcooking.

How can I tell if the chicken is fully cooked?

Chicken is fully cooked when its internal temperature reaches 165°F (75°C) and the meat is no longer pink inside. Cooking it in the final step with the sauce ensures it finishes cooking through.