There are nights when only crispy, flavorful chicken will do, but the idea of deep frying feels like too much work (and too much mess). That was me, standing in my kitchen, craving the satisfying crunch of a chicken nugget but wanting something a bit more sophisticated for dinner. That’s how these Garlic Butter Chicken Bites with Lemon Asparagus were born. By using a simple three step breading method and finishing everything in one pan in the oven, I created a dinner that’s impossibly easy, incredibly impressive, and perfect for any night of the week. It’s become my go to recipe when I need a guaranteed crowd pleaser that feels special without requiring special effort.
The flavor here is a beautiful harmony of savory, rich, and bright. The chicken bites develop a deeply savory, golden brown crust thanks to the garlic powder and buttery sear, while the panko breadcrumbs ensure an incredibly crispy, shatteringly good texture that gives way to juicy, tender chicken inside. The lemon asparagus is the perfect counterpoint: the spears roast until crisp tender, soaking up the pan juices, melted butter, and zesty, fresh lemon flavor that cuts through the richness. Each forkful is a perfect balance of crispy, juicy, buttery, and bright.
Expert Tips & Tricks for One Pan Perfection
- The “Dry Hand/Wet Hand” Method: For a cleaner, more even breading, use one hand for the dry ingredients (flour and panko) and the other for the wet egg. This prevents your fingers from becoming a clumpy breading mess.
- Don’t Crowd the Pan: When browning the chicken, give each piece plenty of space in the skillet. Overcrowding creates steam, which leads to a soggy crust instead of a crispy one. Cook in batches if needed; it’s worth it!
- Use an Instant Read Thermometer: The only way to guarantee perfectly cooked, juicy chicken is to check the internal temperature. Pull the pan from the oven when the largest chicken bite reaches 165°F.
Make Ahead, Storage & Freezing
- Meal Prep Shortcut: You can bread the raw chicken bites 1 day in advance. Place them in a single layer on a parchment lined baking sheet, cover tightly with plastic wrap, and refrigerate until ready to cook.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven or toaster oven for 10-12 minutes to revive the crispiness. The microwave will make the breading soft.
- Freezing Instructions: Freeze fully cooked and cooled chicken bites (asparagus is best fresh). Arrange in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 15-20 minutes.
Step by Step Instructions
1Prep: Preheat your oven to 400°F. Cut 1.2 lbs of boneless, skinless chicken breasts into large, bite sized cubes (about 1.5 inch pieces). Season all over with 1 tsp garlic powder, salt, and black pepper.
2Set Up Breading Station: Prepare three shallow bowls: one with 1/4 cup all purpose flour, one with 2 large beaten eggs, and one with 1 1/4 cups panko breadcrumbs. Have a clean plate ready nearby.
3Bread the Chicken: Working one piece at a time, coat a chicken cube lightly in flour (shake off excess), dip fully into the beaten egg, then finally press firmly into the panko until fully coated. Place on the prepared plate and repeat.
4Pan Sear for Color: Heat a large, oven proof skillet over medium heat. Add 2 tbsp butter and 1 tbsp olive oil. Once hot, add the breaded chicken in a single layer (cook in batches). Sear for 2-3 minutes per side, until golden brown on all sides. The chicken will not be cooked through. Remove all chicken to a clean plate.
5Add Asparagus: Place 14-16 trimmed asparagus spears in the same skillet. Drizzle with 1 tbsp melted butter, the juice of 1 lemon (about 2 tbsp), and 1/2 tbsp lemon zest. Season with salt and pepper. Toss gently in the pan juices.
6Combine & Bake: Nestle the seared chicken bites among the asparagus in the skillet. Transfer the entire skillet to the preheated oven.
7Bake to Finish: Bake for 10-12 minutes, until the asparagus is crisp tender and the chicken is cooked through (internal temperature of 165°F).
8Serve: Garnish with chopped fresh parsley and lemon wedges. Serve immediately from the skillet.
Ingredient Substitutions
- Gluten Free: Swap the all purpose flour for almond flour or a gluten free 1:1 baking flour. Use gluten free panko style breadcrumbs.
- Dairy Free: Replace the butter with an equal amount of olive oil or a dairy free butter alternative (like vegan butter sticks) for both searing and dressing the asparagus.
- For the Chicken: Chicken thighs work wonderfully for even juicier bites. For a shortcut, use high quality, pre cut chicken tenderloins.
- For the Asparagus: Green beans, broccoli florets, or halved brussels sprouts are excellent seasonal substitutes. Adjust roasting time as needed.
Serving Suggestions
This one pan meal is beautifully complete on its own. For a heartier plate, serve it alongside creamy mashed potatoes, buttery egg noodles, or a simple quinoa pilaf to soak up the delicious pan sauce. For a wine pairing, a crisp, unoaked Chardonnay or a dry Riesling complements the lemon and butter beautifully. A sparkling lemon water is the perfect non alcoholic match.
Frequently Asked Questions
- Q: I don’t have an oven proof skillet. Can I still make this?
- A: Absolutely! Simply sear the chicken in any large skillet, then transfer the chicken and asparagus to a parchment lined baking sheet or baking dish to finish in the oven.
- Q: Can I make this in an air fryer?
- A: Yes, it’s a great alternative. Cook the breaded chicken bites in a single layer at 400°F for 10-12 minutes, shaking halfway. Toss the asparagus in the butter lemon mixture and air fry alongside the chicken for the last 5-7 minutes of cooking.
- Q: How do I prevent the breading from falling off?
- A> The key steps are shaking off excess flour after the first coating and pressing the panko firmly into the egg washed chicken. Letting the breaded chicken rest for 5-10 minutes before cooking can also help the coating set.
Recommended Equipment
- 12 Inch Oven Proof Skillet (Cast Iron or Stainless Steel): Essential for searing on the stovetop and finishing in the oven. A cast iron skillet gives the best crust.
- Three Shallow Bowls (for Breading Station): Wide, shallow dishes make the coating process quick and easy.
- Instant Read Meat Thermometer: Takes the guesswork out of knowing when your chicken is perfectly and safely cooked.
- Tongs or a Slotted Fish Spatula: Ideal for gently turning the delicate breaded chicken during searing.
Garlic Butter Chicken Bites with Lemon Asparagus
Ingredients
For the Chicken Bites:
- 1.2 lbs boneless skinless chicken breasts, cut into 1.5 inch cubes
- 1 teaspoon garlic powder
- Sea salt and ground black pepper to taste
- 1/4 cup all purpose flour
- 2 large eggs beaten
- 1 1/4 cups panko breadcrumbs
- 2 tablespoons butter
- 1 tablespoon olive oil
For the Lemon Asparagus:
- 1 large bunch asparagus 14-16 spears, ends trimmed
- 1 tablespoon butter melted
- Juice of 1 lemon about 2 tablespoons
- 1/2 tablespoon lemon zest from about 1/2 lemon
- Sea salt and ground black pepper to taste
For Garnish (Optional):
- Chopped fresh parsley
- Lemon wedges
Instructions
- Preheat oven to 400°F. Season chicken cubes with garlic powder, salt, and pepper.
- Set up a breading station: place flour, beaten eggs, and panko in three separate shallow bowls.
- Dredge each chicken cube in flour, dip in egg, then press into panko to coat. Place on a plate.
- Heat a large oven proof skillet over medium heat. Add 2 tbsp butter and 1 tbsp olive oil. Once hot, add breaded chicken in a single layer (cook in batches). Sear for 2-3 minutes per side until golden brown. Chicken will not be fully cooked. Remove to a plate.
- To the same skillet, add the asparagus. Drizzle with 1 tbsp melted butter, lemon juice, and lemon zest. Season with salt and pepper. Toss to coat.
- Nestle the seared chicken bites among the asparagus in the skillet.
- Transfer the skillet to the preheated oven. Bake for 10-12 minutes, until asparagus is crisp tender and chicken is cooked through (internal temperature of 165°F).
- Garnish with fresh parsley and serve immediately with lemon wedges.
