Introduction
Hey there, friend! Ever have those days where you just crave a comforting, flavorful dinner that practically makes itself? You know, the kind that fills your kitchen with the most amazing aromas and makes everyone happy around the table? Well, get ready, because this Garlic Butter Baked Chicken and Asparagus is exactly that recipe. It’s the kind of meal that feels like a warm hug, but takes way less effort than you’d think. Seriously, we’re talking minimal cleanup, maximum flavor, and a dinner that’s ready faster than you can decide what to watch on Netflix. This recipe is one of my absolute favorites for busy weeknights when I want something healthy, delicious, and completely fuss-free.
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable (well, maybe not baked… but tell a friend about it!)
- Crowd-pleasing
- One-Pan Cleanup! (Okay, I added that one because it’s SO true!)
Ingredients
Here’s what you’ll need to pull together this deliciousness. Most of these are probably hanging out in your pantry and fridge already!
- 3 boneless, skinless chicken breasts: Our protein base! Cutting them into bite-sized chunks helps them cook quickly and evenly alongside the asparagus.
- 1 teaspoon salt & 1 teaspoon fresh cracked black pepper: The essential flavor builders. Don’t skip the fresh pepper if you can – it makes a difference!
- 2 teaspoons onion powder: Adds a lovely, savory depth without needing to chop onions.
- 1 teaspoon Italian seasoning or Herbes de Provence: Your choice! Both bring fantastic herbaceous notes that pair beautifully with chicken and asparagus. It’s like a little taste of the Mediterranean.
- 1 teaspoon paprika (optional): Gives a little color and a touch of sweet pepperiness. Totally optional, but I like it!
- Crushed red chili pepper flakes (optional): If you like a little warmth, these are your friends! Add as much or as little as you dare.
- 2 bunches of asparagus: Our star veggie! Look for vibrant green stalks with tight tips. Make sure to rinse and snap off those woody ends.
- 1/2 cup butter, melted: Because garlic butter dreams are made of butter.
- 1 teaspoon olive oil: Just a little extra fat to help everything brown and get happy.
- 2 teaspoons minced garlic: The MVP! Use fresh garlic for the best flavor. Don’t be shy!
- 1 tablespoon hot sauce (optional): Trust me on this! Just a little bit adds complexity and a tiny kick without making it overtly spicy. Use your favorite!
- 1/4 cup (60ml) low-sodium chicken broth or soy sauce: This adds moisture and helps create that lovely sauce. Soy sauce adds more umami – both are great!
- Juice of 1/2 lemon: Brightness! A little acidity cuts through the richness of the butter and really makes the flavors pop.
- 1 tablespoon minced parsley: Fresh herbs at the end brighten everything up and make it look pretty!
- Slices of lemon (for garnish): For serving! A little extra squeeze of fresh lemon at the table is always a good idea.
How to Make It
Okay, let’s get cooking! This is seriously simple, I promise.
- First things first, preheat your oven. Get it nice and hot to 400°F (200°C). While it’s heating, you can grab a large baking sheet or a shallow baking dish.
- Next, let’s get the chicken ready. Cut those chicken breasts into roughly 1-inch chunks. Pop them into a medium bowl. Add the salt, black pepper, onion powder, Italian seasoning (or Herbes de Provence), paprika (if using), and chili flakes (if you like a little heat). Give it a good toss to coat all those chicken pieces evenly.
- Now, prepare the asparagus. Rinse it under cold water and snap off those tough, woody ends. The asparagus will naturally break where the tough part meets the tender part – pretty cool, right? You can do this individually or grab a bunch and line up the ends, then chop them off all at once.
- In a small bowl or glass measuring cup, whisk together the melted butter, olive oil, minced garlic, hot sauce (if using), and the chicken broth or soy sauce. Stir in the fresh lemon juice. This is your magical garlic butter sauce!
- Time to assemble! Place the seasoned chicken chunks and the trimmed asparagus spears onto your baking sheet or in your dish.
- Pour that delicious garlic butter sauce evenly over the chicken and asparagus. Use a spatula or your hands (wash them after!) to gently toss everything together, making sure it’s all coated in that glorious sauce. Spread everything out into a single layer so it cooks evenly.
- Pop the pan into your preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through (no pink inside!) and the asparagus is tender-crisp. The exact time will depend on your oven and how thick your chicken pieces are. I usually check around the 15-minute mark.
- Once it’s done, carefully remove the pan from the oven. Sprinkle the fresh minced parsley over the top.
- Serve immediately! You can garnish with fresh lemon slices for an extra burst of freshness. This is wonderful served over rice, pasta, or with some crusty bread to soak up that amazing sauce!
Substitutions & Additions
Want to mix things up? This recipe is super flexible!
- Veggies: Not a fan of asparagus? Try broccoli florets, green beans, bell pepper strips, or even cherry tomatoes. Just make sure they are cut into pieces that will cook in roughly the same time as the chicken.
- Protein: Boneless, skinless chicken thighs work great too, though they might take a few minutes longer to cook. You could also try pork tenderloin chunks or even firm tofu!
- Spice Level: Adjust the chili flakes and hot sauce to your liking, or omit them completely if you prefer no heat.
- Cheesy Boost: A sprinkle of grated Parmesan cheese over the top during the last few minutes of baking would be absolutely delicious!
- Herbs: Feel free to swap parsley for fresh dill, chives, or even basil depending on your mood.
Tips for Success
Even though this recipe is easy, a couple of things can help make it perfect:
- Don’t Overcrowd the Pan: Make sure the chicken and asparagus are spread out in a single layer. If they’re piled up, they’ll steam instead of roasting, and you won’t get those lovely slightly browned edges. Use two pans if you need to!
- Trim Asparagus Properly: Those woody ends aren’t pleasant to eat. Snap or cut them off!
- Chicken Doneness: The best way to know if chicken is cooked is to use an instant-read thermometer. Chicken is safe to eat at 165°F (74°C). Chicken chunks cook fast, so keep an eye on them so they don’t dry out.
- Prep Ahead: You can cut the chicken and trim the asparagus ahead of time and keep them separate in the fridge. You could even whisk up the garlic butter sauce (minus the fresh lemon juice and parsley) a day in advance and store it in the fridge. Just warm it slightly to melt the butter again before using.
How to Store It
Got leftovers? Lucky you! Allow the dish to cool completely. Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in the microwave or in a skillet on the stovetop. I sometimes add a tiny splash of broth or water when reheating in a skillet to keep it moist.
FAQs
Here are a couple of common questions people ask:
Can I use frozen chicken?
Yes, but make sure it’s completely thawed before cutting and seasoning it. Pat it dry too, as excess moisture can make the dish watery.
Can I make this entirely on the stovetop?
Absolutely! You’d cook the chicken in a large skillet first, then add the asparagus and sauce, and cook until everything is tender and the sauce has slightly thickened. It won’t be a “baked” dish, but it will still be delicious!
What can I serve with this?
So many options! Rice (white, brown, or cauliflower rice), quinoa, pasta, mashed potatoes, or just a simple side salad are all great choices.
Easy Garlic Butter Baked Chicken and Asparagus
This Garlic Butter Baked Chicken and Asparagus is a comforting, flavorful, and fuss-free one-pan dinner that's ready quickly, requires minimal cleanup, and is perfect for busy weeknights.
Equipment
- large baking sheet or a shallow baking dish
- Medium bowl
- small bowl or glass measuring cup
- Spatula (optional, for tossing)
- Instant-read thermometer (recommended for checking chicken doneness)
Ingredients
Main Ingredients
- 3 boneless, skinless chicken breasts cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 2 teaspoons onion powder
- 1 teaspoon Italian seasoning or Herbes de Provence
- 1 teaspoon paprika optional
- Crushed red chili pepper flakes optional, adjust to taste
- 2 bunches asparagus rinsed and woody ends snapped off
- 0.5 cup butter melted
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 1 tablespoon hot sauce optional
- 0.25 cup low-sodium chicken broth or soy sauce (60ml)
- 0.5 lemon juiced
- 1 tablespoon minced parsley
- lemon slices for garnish
Instructions
- First things first, preheat your oven. Get it nice and hot to 400°F (200°C). While it's heating, you can grab a large baking sheet or a shallow baking dish.
- Next, let's get the chicken ready. Cut those chicken breasts into roughly 1-inch chunks. Pop them into a medium bowl. Add the salt, black pepper, onion powder, Italian seasoning (or Herbes de Provence), paprika (if using), and chili flakes (if you like a little heat). Give it a good toss to coat all those chicken pieces evenly.
- Now, prepare the asparagus. Rinse it under cold water and snap off those tough, woody ends. The asparagus will naturally break where the tough part meets the tender part. You can do this individually or grab a bunch and line up the ends, then chop them off all at once.
- In a small bowl or glass measuring cup, whisk together the melted butter, olive oil, minced garlic, hot sauce (if using), and the chicken broth or soy sauce. Stir in the fresh lemon juice. This is your magical garlic butter sauce!
- Time to assemble! Place the seasoned chicken chunks and the trimmed asparagus spears onto your baking sheet or in your dish.
- Pour that delicious garlic butter sauce evenly over the chicken and asparagus. Use a spatula or your hands (wash them after!) to gently toss everything together, making sure it's all coated in that glorious sauce. Spread everything out into a single layer so it cooks evenly.
- Pop the pan into your preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through (no pink inside!) and the asparagus is tender-crisp. The exact time will depend on your oven and how thick your chicken pieces are. I usually check around the 15-minute mark.
- Once it's done, carefully remove the pan from the oven. Sprinkle the fresh minced parsley over the top.
- Serve immediately! You can garnish with fresh lemon slices for an extra burst of freshness. This is wonderful served over rice, pasta, or with some crusty bread to soak up that amazing sauce!
Notes
Substitutions/Additions: Can use broccoli, green beans, bell pepper, cherry tomatoes, chicken thighs, pork tenderloin, or tofu. Adjust spice from chili flakes/hot sauce. Add Parmesan cheese during last few minutes of baking. Swap parsley for dill, chives, or basil.
Tips: Don't overcrowd the pan to ensure roasting rather than steaming. Trim asparagus properly. Use a thermometer (165°F/74°C) to check chicken doneness. Can prep chicken/asparagus/sauce (minus lemon/parsley) ahead.
Storage: Cool completely, store in airtight container in fridge for 3-4 days. Reheat gently in microwave or skillet (add splash of broth/water).
FAQs: Yes, use thawed frozen chicken (pat dry). Yes, can make on stovetop (cook chicken first, then add asparagus/sauce). Serve with rice, quinoa, pasta, mashed potatoes, or side salad.
Tips: Don't overcrowd the pan to ensure roasting rather than steaming. Trim asparagus properly. Use a thermometer (165°F/74°C) to check chicken doneness. Can prep chicken/asparagus/sauce (minus lemon/parsley) ahead.
Storage: Cool completely, store in airtight container in fridge for 3-4 days. Reheat gently in microwave or skillet (add splash of broth/water).
FAQs: Yes, use thawed frozen chicken (pat dry). Yes, can make on stovetop (cook chicken first, then add asparagus/sauce). Serve with rice, quinoa, pasta, mashed potatoes, or side salad.