📋 Instructions

1. 1Season the chicken — Pat the chicken cubes bone dry, then toss with the smoked paprika, onion powder, 3/4 teaspoon salt, and pepper until evenly coated. Let them sit while the pan heats so the seasoning clings.
2. 2Heat the skillet — Set a large heavy skillet over medium-high heat for 2 to 3 minutes until a drop of water sizzles and vanishes. Add the olive oil and 2 tablespoons of the butter and swirl until the foam subsides.
3. 3Sear the chicken — Add the chicken in a single layer and cook 4 to 5 minutes without moving it, until the undersides are deep golden brown. Flip and cook 3 to 4 minutes more, until the pieces are golden and the internal temperature reads 165F (74C).
4. 4Bloom the garlic — Push the chicken to one side, lower the heat to medium, and add the remaining 2 tablespoons butter and the minced garlic. Stir for about 30 seconds, until the garlic smells nutty and fragrant but hasn't darkened.
5. 5Add the asparagus — Add the asparagus spears, sprinkle with a pinch of salt, and toss to coat in the garlic butter. Cook 3 to 5 minutes, until the spears are bright green and a knife slides in with a slight resistance at the base.
6. 6Finish with lemon — Squeeze the lemon juice over the pan and toss once more, scraping up the browned bits so they melt into the sauce. The butter should look glossy and coat the chicken and asparagus evenly.
7. 7Serve — Scatter the chopped parsley over the top and serve hot straight from the skillet, spooning the pan sauce over each portion.