Keto Garlic Butter Chicken Bites with Lemon Asparagus
Tender, juicy, and garlicky chicken in a luscious sauce pairs perfectly with lemon asparagus in this tasty 1-skillet dish.
Servings: 4 servings
Calories: 282kcal
Ingredients
- 1 pound boneless skinless chicken breast cut into 1-inch cubes
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablepsoons butter
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 1 pound asparagus trimmed and washed
- 1/2 teaspoon lemon pepper
- 2 tablespoons butter very cold
Instructions
- Cut the chicken into bite-sized pieces and season with salt, pepper, paprika, garlic powder, and oregano.
- Melt half the butter and the olive oil in a skillet and when hot, saute the seasoned chicken until brown. It doesn't have to be cooked through.
- Scoop out the chicken and set it aside.
- Saute garlic in the remaining oil, then deglaze the pan with the chicken broth. Add a touch more oil if your pan is too try.
- Simmer the chicken broth until reduced by half.
- Meanwhile, blanch the asparagus then drain and set aside.
- Return the chicken (and any juices) to one side of the skillet and add the asparagus to the other side. Simmer until the chicken is cooked through and hot.
- Remove the chicken and asparagus from the skillet, turn off the heat, and swirl in the remaining cold butter to create a velvety sauce.
- Sprinkle the asparagus with lemon pepper and serve.
Notes
Chef Jenn's Tips
- Don't cut the chicken too small - 1-inch cubes are fine. Too small and they'll dry out.
- Use fresh asparagus but clean it well under running tap water to dislodge any sand.
- Reduce the chicken broth but add more if you over-reduce it and there's too little left. This isn't a really saucy dish but there should be enough to coat all the chicken.
- Adding butter at the end to the hot skillet is a chef's trick for creating velvety sauces. But, the butter has to be cold - keep it in the fridge and whisk it into the chicken broth.
- To blanch the asparagus, bring a pot of salted water to a boil and add the asparagus. Bring the asparagus back to a boil and then drain it.
Nutrition
Serving: 1cup chicken and asparagus | Calories: 282kcal | Carbohydrates: 6g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 491mg | Potassium: 721mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1104IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 3mg | Net Carbohydrates: 3g