One-Pan Garlic Butter Chicken made in under 20 minutes and full of flavor! Chicken and asparagus cooked in lemon butter and spices. This healthy one-pan meal is low carb and Keto-friendly. Keep this chicken recipe in your recipe box. This weeknight dinner is a family favorite!
ONE-PAN GARLIC BUTTER CHICKEN RECIPE
To say I enjoyed my holidays might be an understatement. It’s that time of year when the gym is packed and everyone is searching for easy healthy recipes to meet their nutritional goals. This recipe is simple but full of flavor. Healthy but still tastes like comfort food. Easy enough for a weeknight!
The seasonings are simple. Salt, pepper, onion powder, and garlic powder.
Do I have to use boneless chicken breasts in this recipe? No. You can use chicken thighs or chicken tenderloins in this dish.
Asparagus is a great veggie for one-pan meals because it cooks quickly.
DO I HAVE TO USE ALL THE BUTTER?
CAN I USE A DIFFERENT VEGGIE?
Asparagus works great here but you can also use broccoli, zucchini, or even Brussels sprouts.
WHAT TO SERVE WITH THIS?
This is a full meal in itself but if you want to spread it out serve over rice or cauliflower rice for a low-carb option.
OTHER CHICKEN RECIPES:
Yield: 4 servings
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- 1 teaspoon kosher salt (see note)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground pepper
- 1/2 cup unsalted butter, softened
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasonings
- 2 tablespoons lemon juice
- 1 tablespoon sriracha
- 1/2 cup low-sodium chicken broth
- 1 lb asparagus, trimmed
- 1 tablespoon Italian parsley, minced
Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, sriracha, and parsley.
Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley and lemon slices. Serve.
If you’re substituting fine salt or table salt for the kosher salt in the recipe, use only 3/4 teaspoon or it will be too salty. Table salt is “saltier” than kosher salt or coarse sea salt. Table salt has smaller individual crystals, so more crystals of table salt than kosher or sea salt will fit into a measuring spoon.
Slightly adapted from EatWell.
Amount per serving (1g) — Calories: 325, Fat: 25g, Carbohydrates: 5g, Fiber: 2g, Protein: 21g