Lemon and Dill Butter Garlic Chicken with Asparagus
If you’re looking for a quick, healthy, and flavor-packed dinner that feels like restaurant quality but takes less than 30 minutes, this Lemon and Dill Butter Garlic Chicken with Asparagus is the answer.
It’s juicy, golden chicken seared in a fragrant garlic butter sauce, infused with fresh lemon juice and a sprinkle of dill — all cooked in one skillet alongside crisp-tender asparagus. This dish is simple, elegant, and absolutely bursting with bright, herby flavor.
Why You’ll Love This Dish
- Fresh, Clean Flavors: Lemon and dill bring a refreshing zing to juicy chicken.
- One-Pan Wonder: Minimal cleanup — everything cooks together beautifully.
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy & Balanced: High in protein, low in carbs, and naturally gluten-free.
- Restaurant-Quality: Simple ingredients, big flavor payoff.
The Magic of Lemon and Dill
Few combinations feel as light and vibrant as lemon and dill. Dill’s delicate, grassy aroma balances perfectly with the tangy brightness of lemon, cutting through the richness of the butter and complementing the garlic. Together, they turn ordinary chicken into something special — comforting yet sophisticated.
This recipe takes inspiration from Mediterranean and Scandinavian flavors, both of which celebrate simple cooking with herbs, citrus, and fresh produce.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 ½ lbs)
- Salt and pepper, to taste
- ½ teaspoon paprika
- 2 tablespoons olive oil
For the Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour (optional, for slight thickening)
- Juice and zest of 1 lemon
- ¾ cup chicken broth
- 2 tablespoons fresh dill, chopped
- ½ teaspoon crushed red pepper flakes (optional, for heat)
For the Asparagus:
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- Pinch of salt and pepper
Garnish (optional):
- Lemon slices, extra dill, or grated Parmesan
Instructions
- Prepare the Chicken:
Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika for color and flavor. - Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown and nearly cooked through (internal temp 160°F). Remove and set aside on a plate. - Cook the Asparagus:
In the same skillet, add a drizzle of olive oil if needed. Add asparagus with a pinch of salt and pepper. Sauté for 3–4 minutes until crisp-tender. Remove and set aside with the chicken. - Make the Lemon Garlic Butter Sauce:
Lower heat to medium. Add butter to the skillet. Once melted, stir in minced garlic and cook 30 seconds until fragrant. Sprinkle in flour (if using) and whisk to create a light roux. Slowly pour in chicken broth, whisking to combine. Add lemon juice, zest, and dill. Let it simmer 2–3 minutes until slightly thickened. - Return Chicken & Asparagus:
Place chicken and asparagus back in the pan, spooning sauce over top. Simmer another 3–4 minutes until chicken is cooked through (165°F). - Finish and Serve:
Taste sauce and adjust seasoning with more lemon, salt, or dill as desired. Serve immediately with extra sauce drizzled over the top.
Lemon and Dill Butter Garlic Chicken with Asparagus
Ingredients
Equipment
Method
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in skillet; sear chicken 4–5 minutes per side. Remove and set aside.
- Sauté asparagus with olive oil, salt, and pepper 3–4 minutes. Remove.
- Melt butter, add garlic; cook until fragrant. Whisk in flour, broth, lemon juice, zest, and dill.
- Simmer sauce 2–3 minutes; return chicken and asparagus to pan.
- Simmer until chicken is cooked through and sauce slightly thickens.
- Serve hot, garnished with lemon slices and fresh dill.
Notes
Chef’s Tips
- Pound chicken evenly: Ensures it cooks uniformly and stays juicy.
- Fresh dill only: Dried dill can’t replicate the aroma and texture of fresh.
- Don’t overcook asparagus: Slight crunch keeps it vibrant and flavorful.
- Add a splash of cream: For a richer, velvety version of the sauce.
- Want it spicy? A pinch of crushed red pepper flakes adds subtle heat.
Variations
- Lemon Garlic Shrimp & Asparagus: Substitute shrimp for chicken for a seafood twist.
- Creamy Lemon Dill Chicken: Stir in ¼ cup heavy cream for a silky sauce.
- Add Capers: For briny Mediterranean depth.
- Low-Sodium Option: Use unsalted butter and low-sodium broth.
- Oven Finish: After searing, bake at 375°F for 10 minutes for extra tenderness.
What to Serve With It
This dish is versatile enough to pair with almost anything:
- Side of rice or quinoa: To soak up that lemony sauce.
- Garlic mashed potatoes: Comfort food perfection.
- Simple salad: A green side balances the meal beautifully.
- Crusty bread: Perfect for mopping up every drop of butter sauce.
Storing & Reheating
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Freeze: For up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet with a splash of broth or water to loosen the sauce.
Nutrition Spotlight
Each serving of Lemon and Dill Butter Garlic Chicken with Asparagus offers lean protein, essential vitamins, and healthy fats — proof that delicious meals can also be nutritious. The butter sauce contains heart-healthy olive oil and real citrus instead of heavy cream, keeping it light yet satisfying.
Why This Recipe Works
It’s all about balance — the richness of butter meets the brightness of lemon, the earthiness of garlic plays off the freshness of dill, and the asparagus adds texture and color. Cooking everything in one pan allows the flavors to meld together, creating an elegant meal with minimal effort.
It’s a great recipe for spring and summer, but its comforting simplicity makes it just as welcome any time of year.
