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keto garlic butter chicken bites and lemon asparagus on a black plate
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4.86 from 7 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: asparagus, butter, chicken, garlic, garlic butter chicken, garlic butter chicken bites with lemon asparagus
Servings: 4 servings
Calories: 282kcal
Author: Chef Jenn


  • 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


  • 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.


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.


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