One-Pan Garlic Butter Chicken

I love a good one-pan meal sometimes. This one was easy to make and I had most of the ingredients for the sauce already. Here it is:

One-Pan Garlic Butter Chicken

prep time:

5 MINS

cook time:

15 MINS

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INGREDIENTS

CHICKEN SEASONING:

• 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

SAUCE:

• 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

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INSTRUCTIONS

1. Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
2. In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
3. 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.
4. 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.
5. 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.

RECIPE NOTES

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.

This had a great flavor and I liked mixing up the way I cooked asparagus. (My kids hate asparagus no matter what, but they did like the chicken!)

Cheesy Hashbrown Casserole

I really need to have this copy on hand, because there are a LOT of versions of this dish but this one is my favorite. It's actually simpler than most versions, but I like it that way. Funeral potatoes that have too much stuff in them aren't my thing. (or my kids' thing!) But my whole family loves these. Here's the recipe:

INGREDIENTS

• 2 pounds frozen hashbrowns
• 2 cups freshly grated cheddar divided
• 8 ounces sour cream
• 10 ounces cream of chicken soup
• 1/2 cup butter melted
• 1/2 cup onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon cracked pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
2. Mix together the hashrbowns, 1 1/2 cups cheddar, sour cream, cream of chicken soup, melted butter, onions, garlic powder, onion powder, and salt and pepper in a medium bowl.
3. Spread the mixture into a 9x13 baking dish and sprinkle the remaining cheddar over the top.
4. Bake uncovered for 45 minutes.
5. Serve hot.

I actually even leave out the onions usually and it's still so flavorful and delicious. It's such a great side dish for big gatherings, especially holidays!