Garlic Butter Chicken Bites with Lemon Asparagus

garlic butter chicken bites in a cast iron skillet topped with lemon slices and fresh parsley

Garlic Butter Chicken Bites with Lemon Asparagus

These garlic butter chicken bites have so much flavor. The juicy chicken is golden brown and tender to the taste. Paired with perfectly cooked lemon asparagus it is a winning combination!

Course Main Course

Cuisine American

Diet Low Calorie

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 256kcal

Author Jillian Schneider

Equipment

cast iron skillet
large rimmed baking sheet

Ingredients

parsley - an optional topping chopped
1 lb boneless skinless chicken breasts fat trimmed and chicken cut into bite sized pieces
¼ cup whole wheat flour can also use all-purpose flour, almond flour, or arrowroot flour
1¼ cup panko breadcrumbs panko is better to use over regular breadcrumbs because it gives your chicken a more crunchy texture.
2 tbsp unsalted butter can also use regular butter or ghee
kosher salt to taste
ground black pepper to taste
1 tsp garlic powder
2 large eggs beaten
1 tbsp avocado oil if you don't like the taste of avocado then you can sub for olive oil
1 bunch of asparagus use asparagus spear only and trim off the ends of the asparagus
1 lemon you will use the lemon juice and the lemon zest for this recipe

Instructions

Start off by preheating your oven to 400°farenheit. Line a large rimmed baking sheet with parchment paper for an easy clean up and set aside.
Season chicken breast on both sides with garlic powder, kosher salt, and ground black pepper. Cut your chicken into bite sized pieces and place in a small bowl. Set up your assembly line for an easy prep. In 2 shallow dishes add your flour and panko. In a separate smaller bowl crack in your eggs and beat them.
Coat your chicken first in the flour, then eggs, then panko pressing down to coat all sides. Repeat with all your chicken until they have all been coated. Place finished pieces in a separate dish.
Heat a large cast-iron skillet to medium high heat and pour in your 1 tbsp oil. Add your chicken pieces and pour 1 tbsp melted butter and juice from ½ a lemon juice on top. Cook your chicken until outsides are golden brown. You will be baking them in the oven so don't worry if they aren't cooked all the way through.
Meanwhile, add your asparagus to the prepared baking pan. Sprinkle with 1 tbsp oil and kosher salt and ground black pepper to taste. Pour 1 tbsp melted butter and juice from ½ a lemon over top. Add lemon slices on top of chicken and asparagus and top with 1 tsp of lemon zest of desired for an even more lemony taste. Bake the chicken in the cast-iron skillet on the top row in the oven and the asparagus on the second row of the oven. Bake for 20 minutes.
Remove from oven and top with parsley! Serve and enjoy :)

Notes

How can my kids help? Have your kids help you measure out all the ingredients and my favorite thing to have my child help with when I make asparagus is to help snap off the ends.

I recommend soaking the asparagus in a glass of water for about 30 minutes before chopping off the ends and cooking them. Once you cut the ends off the soaking will prevent them from having a gritty, tough, texture.

When coating your chicken with the breadcrumbs, make sure you press down on the chicken to make sure the breadcrumbs really stick to the chicken pieces.

Nutrition