Lemon Dill Butter Garlic Chicken and Asparagus tastes bright, buttery, and herby, with juicy chicken and crisp-tender spears. It suits anyone who wants a weeknight dinner with fresh flavor and a 30-minute total time. I cooked this after a long photo shoot and my dill plant started acting like a celebrity.
Why Lemon Dill Butter Garlic Chicken and Asparagus Is Worth It
Lemon Dill Butter Garlic Chicken and Asparagus packs restaurant-level flavor with simple, familiar ingredients. You get one-skillet ease, a zippy lemon finish, and a buttery garlic sauce that hugs every bite.
The method stays flexible, so you can use breasts or thighs, thin or thick asparagus, and still hit juicy chicken and tender greens. A quick pan sauce ties the whole plate together.
Bright, buttery, and weeknight-easy, this skillet chicken disappeared faster than I could plate it ★★★★★
Ingredients You Need
- Chicken: 1.5 pounds boneless skinless chicken breasts or thighs, patted dry and cut into cutlets if thick. Thin to even thickness for fast, even cooking.
- Asparagus: 1 large bunch, woody ends trimmed. Choose medium spears for the best snap.
- Butter: 4 tablespoons unsalted. I like Kerrygold for rich flavor.
- Olive oil: 1 to 2 tablespoons for searing. Any neutral olive oil works.
- Garlic: 4 to 5 cloves, finely minced. Pantry shortcut: jarred minced garlic works in a pinch.
- Lemon: Zest and 3 tablespoons juice. Fresh lemons beat bottled every time.
- Fresh dill: 2 to 3 tablespoons chopped. Use 2 teaspoons dried dill if needed.
- Dijon mustard: 1 teaspoon for depth in the pan sauce.
- Chicken broth or dry white wine: 1/2 cup to deglaze. Better Than Bouillon adds a nice boost.
- Honey: 1/2 teaspoon to balance the lemon. Optional but lovely.
- Red pepper flakes: A pinch for warmth. Optional.
- Kosher salt and black pepper: To season.
- Optional garnishes: Extra dill, lemon wedges, shaved Parmesan, or capers.
Equipment
- Large skillet, 12-inch, stainless or cast iron
- Microplane or zester
- Instant-read thermometer
- Tongs and a wooden spoon
- Small bowl for sauce prep
Quick Tips & substitutions
- Pat the chicken very dry, then season aggressively so you build a flavorful crust.
- Zest the lemon before juicing to save your knuckles.
- Use thighs if you want extra forgiveness and juiciness.
- Swap asparagus with green beans or broccolini and adjust cook time by a couple of minutes.
- Use ghee or a plant-based butter for dairy-free.
- Keep the heat at medium-high for searing, then drop to medium for the sauce so the butter does not brown too fast.
- Stir in 2 tablespoons cream for a richer sauce, or add 1 tablespoon capers for briny pop.
- If using wine, let it reduce by half so the sauce tastes balanced, not boozy.
How to Make Lemon Dill Butter Garlic Chicken and Asparagus
Prep in 10 Minutes
- Trim asparagus and cut very thick spears in half lengthwise. Pat the chicken dry.
- Season chicken on both sides with 1.5 teaspoons kosher salt, 1 teaspoon black pepper, and a pinch of red pepper flakes.
- Zest the lemon, then juice it. Chop the dill and mince the garlic.
Sear the Chicken 6 to 8 Minutes
- Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter.
- Add chicken in a single layer and sear 3 to 4 minutes per side until golden and 160 to 165 degrees on an instant-read.
- Move chicken to a plate and tent loosely. Keep any browned bits in the pan.
Make Lemon Dill Garlic Butter 2 Minutes
- Lower heat to medium. Add remaining butter and the garlic.
- Stir until fragrant, about 30 seconds, then add Dijon and lemon zest.
Finish with Asparagus 5 to 7 Minutes
- Add asparagus and a pinch of salt to the skillet. Toss in the garlic butter.
- Pour in broth or wine and simmer 3 to 5 minutes, stirring, until asparagus turns bright green and crisp-tender.
Pan Sauce and Serve 2 Minutes
- Stir in lemon juice, honey, and half the dill. Let the sauce bubble 30 to 60 seconds to thicken slightly.
- Return chicken and any juices to the pan. Spoon sauce over the chicken, simmer 30 seconds, then remove from heat.
- Taste and adjust salt, pepper, and lemon. Top with remaining dill, plus capers or Parmesan if you like.
Variations
- Sheet pan method: Toss everything with oil, butter slices, garlic, zest, and seasonings, then roast at 425 degrees for 18 to 22 minutes, adding asparagus halfway.
- Creamy: Stir in 2 to 3 tablespoons heavy cream right before finishing for a silky sauce.
- Spicy: Add Calabrian chili paste or extra flakes for heat.
- Low carb: Serve over cauliflower rice or zucchini ribbons.
- Seafood swap: Use shrimp, sear 2 minutes per side, cook asparagus, then return shrimp to finish.
- Grill option: Marinate chicken with lemon, dill, garlic, oil, and salt, grill to 165 degrees, and simmer asparagus and sauce on the stove.
Ways to Serve
- Pile over buttery orzo, couscous, or rice.
- Spoon next to mashed or smashed potatoes.
- Pair with a crisp salad and crusty bread to catch the sauce.
- Pour a glass of Sauvignon Blanc or Pinot Grigio, or go with a light pilsner.
- Make bowls with quinoa, arugula, and extra lemon.
Storage
Cool leftovers, then pack chicken, asparagus, and sauce in an airtight container. Refrigerate up to 3 days. Reheat in a skillet over medium with a splash of broth until hot, or use the microwave in short bursts. Freeze chicken with sauce up to 2 months, but keep the asparagus fresh for best texture when serving.
Lemon Dill Butter Garlic Chicken and Asparagus
Lemon Dill Butter Garlic Chicken and Asparagus is a bright, buttery, herby one-skillet dinner with juicy chicken and crisp-tender asparagus, ready in about 30 minutes.
Ingredients
Instructions
- Prep the asparagus by trimming the woody ends; halve very thick spears lengthwise. Pat the chicken dry with paper towels.
- Season the chicken on both sides with kosher salt, black pepper, and a pinch of red pepper flakes if using. Zest the lemon, then juice it. Chop the dill and mince the garlic.
- Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
- Add the chicken in a single layer and sear for 3 to 4 minutes per side, until golden and cooked to 160–165°F on an instant-read thermometer. Transfer the chicken to a plate and tent loosely with foil, leaving the browned bits in the pan.
- Reduce the heat to medium. Add the remaining butter to the skillet, then add the minced garlic. Stir until fragrant, about 30 seconds, then stir in the Dijon mustard and lemon zest.
- Add the asparagus and a pinch of salt to the skillet and toss to coat in the garlic butter.
- Pour in the chicken broth or white wine and simmer for 3 to 5 minutes, stirring occasionally, until the asparagus turns bright green and is crisp-tender.
- Stir in the lemon juice, honey if using, and about half of the chopped dill. Let the sauce bubble for 30 to 60 seconds to thicken slightly.
- Return the chicken and any accumulated juices to the pan. Spoon the sauce over the chicken and simmer for about 30 seconds, then remove from the heat.
- Taste and adjust with more salt, pepper, or lemon as needed. Top with the remaining dill and add capers or shaved Parmesan if desired before serving.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 360 calories; fat 22 g; saturated fat 9 g; carbohydrates 7 g; fiber 2 g; sugars 3 g; protein 34 g; sodium 650 mg. Values will vary based on exact ingredients, brands, and portion size.
Approximate per serving (1/4 of recipe): 360 calories; fat 22 g; saturated fat 9 g; carbohydrates 7 g; fiber 2 g; sugars 3 g; protein 34 g; sodium 650 mg. Values will vary based on exact ingredients, brands, and portion size.