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 freshly ground black pepper

Sauce & Vegetables:

1/2 cup unsalted butter, softened

1 teaspoon olive oil

2 teaspoons minced garlic

1 teaspoon Italian seasoning

2 tablespoons lemon juice

1 tablespoon sriracha

1/2 cup low-sodium chicken broth

1 lb asparagus, trimmed

1 tablespoon minced Italian parsley (for garnish)

Lemon slices (optional, for garnish)

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Season the Chicken:
Place chicken pieces in a medium bowl. Toss with salt, onion powder, garlic powder, and black pepper until evenly coated.
Cook the Chicken:
In a large skillet, melt 1/4 cup of butter with olive oil over medium-low heat. Add the seasoned chicken and cook until golden brown on all sides. Avoid burning the butter. Add 1 teaspoon minced garlic and Italian seasoning for 30 seconds. Remove chicken and set aside.
Prepare the Sauce:
Increase the skillet heat to medium-high. Add the remaining 1 teaspoon minced garlic and chicken broth to deglaze the pan, scraping up any browned bits. Stir in the remaining 1/4 cup butter, lemon juice, and sriracha.
Cook the Vegetables:
Add the asparagus to the skillet. Cook until tender, about 3–5 minutes depending on thickness.
Combine and Serve:
Return the chicken to the pan. Stir to coat in the sauce and reheat for 1–2 minutes. Garnish with parsley and lemon slices. Serve immediately.

Salt Substitution: If using table salt instead of kosher salt, reduce the amount to 3/4 teaspoon as table salt is more concentrated.
Vegetable Variations: Swap asparagus with broccoli, zucchini, green beans, or Brussels sprouts if desired.
Chicken Options: Boneless skinless thighs or tenders can be used instead of chicken breasts.
Butter Adjustment: For a lighter version, reduce butter slightly; flavor remains rich.
Serving Suggestion: Serve over rice, cauliflower rice, or enjoy on its own for a low-carb option.