Cut the chicken into large bite-sized cubes, then sprinkle with garlic powder, sea salt, and ground black pepper.
Prepare 3 bowls: one with flour, one with beaten eggs, and a third with panko breadcrumbs.
Add one plate next to the bowls to hold the coated chicken.
Lightly coat each piece of chicken with flour, then dip into the beaten eggs, then into the panko breadcrumbs, gently pressing to adhere breadcrumbs to all sides. Repeat with all chicken pieces and set aside on the prepared plate.
Heat a large oven-proof skillet over medium heat.
Add butter and olive oil, and once hot carefully place the coated chicken bites into the skillet.
Fry the chicken, turning to brown all sides, for 3-5 minutes, until a crisp crust forms. You don't need to fully cook the chicken bites at this stage, as we will finish them in the oven. You might also have to cook them in 2 batches, so you don't overcrowd the pan.
Once all the chicken bites are nicely golden, bring them to the side of the pan.
Place the asparagus into the pan next to the chicken.
Drizzle the melted butter and lemon juice over, then sprinkle with lemon zest, salt, and pepper.
Transfer the pan to the preheated oven and bake until the chicken is golden brown and fully cooked, and the asparagus is crisp-tender, about 10-12 minutes.
Add garnishes of choice and serve
Be sure to read the Tips & Tricks above before getting started. Here is a summary:
For easy ingredient swaps, including other cuts of meat that work for homemade chicken nuggets, see Tip 1.
Tip 2 includes the best ways to cook these garlic butter chicken bites, from stovetop to air fryer*.
For my recommendations on dishes to serve with your Panko chicken nuggets, read Tip 3.
If you want to put a sweet and spicy twist on these crispy bites, be sure to get my simple recipe in Tip 4.
Tip 5 includes the easiest way to transform this meal into a fun party appetizer.