Ingredients:

  • 5 lbs Boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tsp Smoked paprika
  • 1 tsp Dried thyme
  • ½ tsp Kosher salt
  • ¼ tsp Black pepper, freshly ground
  • 2 Tbsp Olive oil
  • 1 bunch Asparagus (approx. 1 lb), woody ends snapped off and cut into 2-inch pieces
  • 8 Tbsp (1 stick) Unsalted butter, cut into cubes
  • 4 large cloves Garlic, finely minced
  • 2 Tbsp Fresh parsley, finely chopped
  • 1 Tbsp Lemon zest (from 1 large lemon)
  • 2 Tbsp Fresh lemon juice
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Prep the chicken: Pat the chicken cubes completely dry. In a medium bowl, toss the dried chicken pieces with paprika, thyme, salt, and pepper until evenly coated.
  2. Prep Aromatics: Snap and chop the asparagus. Mince the garlic and chop the parsley. Zest and juice the lemon separately.
  3. Sear the Chicken: Place a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the seasoned chicken bites to the pan in a single layer (work in batches if necessary to avoid overcrowding). Cook undisturbed for 3–4 minutes until a deep golden crust forms.
  4. Flip and Finish: Toss the chicken and cook for another 3–4 minutes until cooked through (internal temperature of 165°F / 74°C). Use a slotted spoon to transfer the chicken bites to a clean plate, leaving the rendered fat and brown bits (fond) in the pan.
  5. Build the Garlic Butter Sauce: Reduce the heat to medium-low. Add the cubed unsalted butter to the pan, scraping up any delicious brown bits left from the chicken. Once the butter is melted, add the minced garlic and the red pepper flakes (if using). Cook for 30–60 seconds until fragrant. Do not let the garlic burn.
  6. Cook the Asparagus: Add the chopped asparagus to the garlic butter sauce. Turn the heat up to medium. Sauté for 3–5 minutes, tossing regularly, until the asparagus is bright green and cooked to your desired tenderness (tender-crisp).
  7. Combine and Finish: Return the cooked chicken bites and any accumulated juices from the plate back into the pan. Toss to coat everything thoroughly in the garlic butter. Remove the pan from the heat. Stir in the fresh lemon juice and the majority of the lemon zest.
  8. Garnish and Serve: Taste for final seasoning. Stir in the fresh chopped parsley. Serve immediately, topped with the remaining lemon zest.