Lemon and Dill Butter Garlic Chicken and Asparagus tastes bright, herby, and rich, with juicy chicken and crisp-tender asparagus in a silky pan sauce. It works perfectly for busy weeknights or casual dinner guests, and you can get it on the table in about 30 minutes. I cook this on repeat in my tiny kitchen while my dog judges my knife skills from the corner.

Why Choose This Lemon and Dill Butter Garlic Chicken and Asparagus

This recipe gives you a full dinner in one pan, so you skip a sink full of dishes. The lemon and dill keep everything fresh and light, while the butter and garlic bring that cozy, restaurant-style flavor.

Chicken and asparagus cook quickly, so you save time without sacrificing taste. The sauce coats every bite, so even picky eaters usually forget they just ate a big pile of vegetables.

“Bright, garlicky, and buttery with perfectly cooked chicken and asparagus that tastes like a weeknight miracle. ★★★★★”

Ingredients You Need

Chicken and Marinade

1.5 pounds boneless skinless chicken breasts
- Slice them in half horizontally for quicker cooking.
- Use thighs if you prefer richer flavor and more forgiveness with overcooking.
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
Zest of 1 lemon
Juice of 1/2 lemon

Sauce and Asparagus

2 tablespoons olive oil
3 tablespoons unsalted butter
- Use a good quality butter since it drives a lot of the flavor.
4 to 5 garlic cloves, minced
- Use jarred minced garlic in water if you need a shortcut, about 1.5 tablespoons.
1 cup low sodium chicken broth
- I like Better Than Bouillon mixed with water for strong flavor.
1 tablespoon Dijon mustard
Juice of 1/2 lemon (about 1 tablespoon)
2 to 3 tablespoons fresh dill, finely chopped
- Use 2 teaspoons dried dill if fresh dill hides from you at the store.
1 pound asparagus, trimmed
- Thin spears cook faster and stay more tender.
1/4 teaspoon crushed red pepper flakes (optional)
Extra salt and pepper to taste

Optional Garnishes

Extra chopped fresh dill
Lemon wedges
Freshly grated Parmesan
A drizzle of extra virgin olive oil

Pantry Shortcuts and Brand Notes

Use pre-trimmed asparagus if you want to save prep time.
Use bottled lemon juice in a pinch, but fresh juice gives brighter flavor.
Use any neutral oil if you run out of olive oil, such as avocado or canola.

Equipment List

Large heavy skillet (12 inch works best, stainless or cast iron)
Cutting board and sharp knife
Small bowl for seasoning the chicken
Tongs or spatula
Microplane or zester for the lemon
Measuring cups and spoons

Quick Tips & substitutions

Pat the chicken dry so it browns nicely and does not steam.
Slice thick chicken breasts in half so they cook evenly and stay juicy.
Use chicken thighs if you want extra forgiving meat that stays tender.
Swap asparagus with green beans or broccolini if asparagus costs too much or looks sad.
Use dried dill if you cannot find fresh; use about one third the amount.
Stir in a splash of heavy cream at the end if you want a richer, creamier sauce.
Add more lemon juice at the end if you like sharper, tangier flavor.
Skip the red pepper flakes if kids or spice-sensitive folks join dinner.
Use gluten free chicken broth and mustard if you cook for gluten free eaters.
Double the sauce ingredients if you plan to serve this over rice or pasta.

How to Make Lemon and Dill Butter Garlic Chicken and Asparagus

Step 1: Season the Chicken

Pat the chicken dry with paper towels. Place it in a bowl and add salt, pepper, garlic powder, onion powder, olive oil, lemon zest, and lemon juice. Toss until every piece of chicken looks coated, then let it sit while you prep the asparagus.

Trim the woody ends from the asparagus by snapping one spear and using that length as a guide. Cut very thick spears in half lengthwise so they cook at the same rate as thinner ones. Keep the asparagus off to the side.

Step 2: Sear the Chicken

Heat a large skillet over medium high heat and add 2 tablespoons olive oil. When the oil shimmers and a drop of water sizzles, add the chicken in a single layer without crowding. Cook the chicken for 4 to 5 minutes per side until it turns golden and the center reaches 165°F.

Move the cooked chicken to a plate and tent it loosely with foil. Keep the skillet on the stove and lower the heat to medium. Do not wipe the pan, because those browned bits add flavor to the sauce.

Step 3: Build the Garlic Butter Base

Add the butter to the skillet and let it melt. Add the minced garlic and cook for 30 to 60 seconds while you stir, until it smells fragrant and just starts to turn light golden. Keep the heat moderate so the garlic does not burn.

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to pick up the browned bits. Stir in the Dijon mustard until it dissolves into the broth. Let the mixture simmer for 2 to 3 minutes so it thickens slightly and the flavors deepen.

Step 4: Cook the Asparagus

Add the asparagus to the skillet in a single layer if possible. Toss it in the sauce so every spear gets coated. Cook for 4 to 6 minutes, stirring occasionally, until the asparagus turns bright green and just tender with a bit of bite.

If the sauce reduces too much while the asparagus cooks, splash in a little extra broth or water. Taste a piece of asparagus and adjust salt and pepper. Keep the heat at medium so the sauce gently bubbles but does not scorch.

Step 5: Finish With Lemon and Dill

Turn the heat to low. Add the remaining lemon juice and the chopped dill to the skillet and stir. Taste the sauce and adjust with more lemon, salt, or pepper as needed.

Nestle the chicken back into the skillet, along with any juices from the plate. Spoon the sauce and asparagus over the chicken. Let everything warm together for 2 to 3 minutes so the flavors mingle.

Step 6: Serve

Turn off the heat and sprinkle extra dill over the top. Add crushed red pepper flakes if you like a little kick. Serve the chicken and asparagus with plenty of the lemon garlic butter sauce over the top.

Add lemon wedges on the side so everyone can squeeze more citrus if they want. Finish with a light shower of Parmesan if that fits your style. Take a quick moment to admire your skillet before everyone dives in.

Recipe Variations

Gluten free: Use certified gluten free chicken broth and Dijon mustard, and serve with rice, quinoa, or potatoes.
Dairy free: Swap butter with a dairy free butter or olive oil and skip the Parmesan garnish.
Low carb: Serve with cauliflower rice, zucchini noodles, or a simple green salad.
Extra veggies: Add cherry tomatoes, sliced mushrooms, or baby spinach during the last few minutes of cooking.
Extra protein: Add cooked white beans or chickpeas to the skillet for more protein and fiber.
Extra creamy: Stir in 1/4 to 1/3 cup heavy cream or coconut cream at the very end.

Ways to Serve Lemon and Dill Butter Garlic Chicken and Asparagus

Over fluffy white rice, brown rice, or quinoa to soak up the lemon garlic butter sauce.
With mashed potatoes or roasted baby potatoes for a cozy, hearty plate.
Alongside a simple green salad with cucumbers and a light vinaigrette.
Over pasta such as linguine or penne, with extra sauce spooned on top.
With crusty bread or garlic bread to swipe through every last bit of sauce.

Storage Options

Store leftover Lemon and Dill Butter Garlic Chicken and Asparagus in an airtight container in the fridge for up to 3 days. Reheat it gently in a skillet over low to medium heat with a splash of broth or water so the chicken stays tender. You can freeze the cooked chicken and sauce for up to 2 months, but the asparagus softens more after thawing. If you plan to freeze, cook the asparagus slightly under so it keeps better texture later.