With Butter Recipe

Prep aromatics

Peel and finely mince the garlic cloves. Finely chop the parsley and set both aside.

Make compound butter sauce

In a small saucepan over low heat, melt 4 tablespoons of the unsalted butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat, stir in the lemon juice, chopped parsley, kosher salt, black pepper, and red pepper flakes if using. Keep warm. Reserve remaining 2 tablespoons butter to finish the protein/vegetable.

Prepare chicken (if using)

If using chicken, lightly pound each breast to even thickness (about 1/2 inch). Pat dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Lightly dredge in flour, shaking off excess. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When shimmering, add chicken and cook 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil to rest.

Prepare shrimp (if using)

If using shrimp, pat them dry and season with a pinch of salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Remove from pan and keep warm.

Prepare asparagus (if using)

If using asparagus, heat 1 tablespoon olive oil in a large skillet over medium-high. Add trimmed asparagus and season with 1/4 tsp salt and pepper. Cook, stirring or shaking pan occasionally, 6–8 minutes until tender-crisp and lightly blistered. Remove and keep warm.

Finish with butter

After removing the cooked protein or vegetables, lower heat to medium-low. Add the remaining 2 tablespoons unsalted butter to the same skillet and let it foam and brown lightly (about 1–2 minutes) to develop nutty flavor — swirl constantly to avoid burning. Return the cooked chicken, shrimp, or asparagus to the pan and spoon the browned butter over them to coat and warm through for 30–60 seconds.

Combine with compound butter sauce

Pour the prepared compound butter sauce over the items in the pan and toss or spoon to coat thoroughly so everything is glazed with the lemon-garlic parsley butter. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Transfer to a serving platter. Sprinkle with additional chopped parsley and an optional squeeze of fresh lemon. Serve immediately with rice, pasta, crusty bread, or roasted potatoes to sop up the butter.