Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breast or Thighs
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 2 Tbsp All-Purpose Flour or Cornstarch
  • 2 Tbsp High-Heat Cooking Oil (e.g., Avocado or Grapeseed)
  • 1 lb Fresh Asparagus, ends trimmed
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Salt (for asparagus)
  • 1/2 tsp Pepper (for asparagus)
  • Zest of 1 large Lemon
  • 6 Tbsp Unsalted Butter
  • 4–6 cloves Fresh Garlic, finely minced
  • 1/4 cup Low-Sodium Chicken Stock or White Wine
  • Juice of 1 large Lemon (reserved from zest)
  • 2 Tbsp Fresh Parsley, finely chopped

Instructions:

  1. Cut the chicken into uniform 1-inch (2.5 cm) bite-sized pieces. Pat them dry thoroughly with paper towels.
  2. In a shallow dish, combine the flour/cornstarch, 1 tsp salt, 1 tsp pepper, and smoked paprika. Toss the chicken pieces in the mixture until lightly coated. Shake off any excess.
  3. Heat the high-heat oil in the large pan over medium-high heat until shimmering. Carefully place the chicken bites in the pan, ensuring not to overcrowd (work in batches if necessary).
  4. Sear for 3-4 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C).
  5. Once cooked, use a slotted spoon or tongs to transfer the chicken to a clean plate. Cover loosely with foil to keep warm and retain juices.
  6. While the chicken is resting, toss the trimmed asparagus with 1 Tbsp of olive oil, the remaining salt and pepper, and the lemon zest.
  7. Add the seasoned asparagus to the same pan. Sauté over medium heat for 4–6 minutes, stirring occasionally, until tender-crisp (al dente).
  8. Transfer the cooked asparagus to the plate with the chicken.
  9. Reduce the heat to medium-low. Add the 6 Tbsp of butter to the empty pan. Allow it to melt and lightly foam.
  10. Add the minced garlic and sauté gently for 30–60 seconds, until fragrant. Do not allow the garlic to burn.
  11. Pour in the chicken stock (or wine) and scrape up any delicious browned bits stuck to the bottom of the pan. Stir for 1 minute until the sauce thickens slightly. Remove the pan from the heat.
  12. Stir in the reserved lemon juice. Taste and adjust salt and pepper if needed.
  13. Return the cooked chicken and asparagus to the pan. Toss everything gently in the warm garlic butter sauce until fully coated.
  14. Sprinkle generously with fresh parsley and serve immediately.