Lemon and Dill Butter Garlic Chicken and Asparagus
A bright, buttery, and crisp skillet dinner that combines succulent chicken with tender asparagus, all flavored with lemon and fresh dill for a deliciously fast meal.
Ingredients
For the chicken and asparagus
- 1 tablespoon oil Neutral oil for cooking
- 1 pound asparagus, trimmed Fresh asparagus spears
- 3 tablespoons butter Unsalted butter for richness
- 1 pound chicken, boneless and skinless, butterflied Thinner cuts cooks faster
- to taste Salt and pepper For seasoning the chicken
- 4 cloves garlic, chopped Fresh garlic adds aroma
- 1 pinch red pepper flakes (optional) For a slight kick
- 1/2 cup chicken broth For deglazing and sauce
- 1 lemon juice and zest (about 1/4 cup juice) Adds brightness to the dish
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dry dill) Herb for flavor
Instructions
Preparation
- Heat the oil in a large skillet over medium-high heat until it shimmers.
- Add the asparagus to the pan in a single layer and cook for 3–5 minutes until tender-crisp, then transfer to a plate.
- In the same skillet, reduce heat slightly and add the butter until melted.
- Season the butterflied chicken with salt and pepper, then add to the skillet and cook until the underside is golden brown, about 3–5 minutes.
- Flip the chicken and brown the other side for another 3–5 minutes.
Cooking
- Push the chicken to the side and add the chopped garlic (and red pepper flakes if using), sautéing until fragrant, about 30–60 seconds.
- Pour chicken broth into the skillet, scraping up the browned bits. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in lemon zest and juice, and add chopped dill back into the skillet with the asparagus to warm through for a minute.
Serve
- Taste and adjust seasoning with salt and pepper, then serve the chicken and asparagus immediately.
Notes
Store leftovers in an airtight container; eat within 3–4 days. For freezing, separate components for best texture. Reheat gently to maintain quality.