Garlic Butter Chicken Bites with Lemon Asparagus
Crispy, pan seared chicken bites and tender lemon asparagus bake together in one skillet for an easy, elegant 30 minute dinner. A family friendly meal that feels gourmet!
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.
Notes
Use the "dry hand/wet hand" method for easier, cleaner breading. For the crispiest crust, don't overcrowd the pan when searing. Leftover chicken reheats best in the oven or air fryer.