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Baked Chicken Bites with Asparagus

Steak bites with sautéed mushrooms in a glossy garlic-herb sauce, served on a complete white ceramic plate over bright white marble.
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Baked Chicken Bites with Asparagus pairs juicy seasoned chicken breast with tender asparagus and a buttery lemon garlic sauce. Everything cooks together on one pan with just 15 mins of prep, making it an easy, flavorful dinner for busy evenings.

Ingredients

Scale
  • 3 boneless skinless chicken breasts, cut into bite size chunks
  • 1 teaspoon salt, plus more for asparagus
  • 1 teaspoon fresh cracked black pepper, plus more for asparagus
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasoning or Herbes de Provence
  • 1 teaspoon paprika, optional
  • Crushed red chili pepper flakes, optional
  • 2 bunches asparagus, rinsed and trimmed
  • 1 half cup butter, melted
  • 1 teaspoon olive oil
  • 2 teaspoons garlic, minced
  • 1 tablespoon hot sauce, optional
  • 1 quarter cup low sodium chicken broth or soy sauce
  • Juice of 1 half lemon
  • 1 tablespoon parsley, minced
  • Lemon slices, for garnish

Instructions

  1. 1. Heat the oven: Preheat the oven to 400°F. Cut the chicken into evenly sized bite size pieces so they cook at the same rate.
  2. 2. Season the chicken: Toss the chicken with salt, black pepper, onion powder, Italian seasoning, and the optional paprika and chili flakes. Set aside while preparing the asparagus and sauce.
  3. 3. Prepare the asparagus: Trim the woody ends and arrange the asparagus along one side of a baking sheet. Season lightly with salt and black pepper.
  4. 4. Mix the sauce: Stir together the melted butter, olive oil, minced garlic, optional hot sauce, chicken broth or soy sauce, and lemon juice.
  5. 5. Fill the pan: Arrange the chicken bites beside the asparagus without piling them together. Drizzle the lemon garlic butter mixture evenly over the chicken and asparagus.
  6. 6. Bake until cooked: Bake for 20 to 25 mins, until the chicken is completely cooked through with no pink remaining in the center. Sprinkle with parsley and optional chili flakes, then garnish with lemon slices and serve

Notes

Cut the chicken into similar sized pieces so smaller bites don’t overcook before larger ones are ready. If your asparagus spears are particularly thick, blanch them in boiling water for 2 mins and cool them in ice water before baking. Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months.

Nutrition

Keywords: Baked Chicken Bites

Find it online: https://thesavorymama.com/baked-chicken-bites-with-asparagus/