Name: Lemon and Dill Butter Garlic Chicken and Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 pounds boneless skinless chicken breasts, sliced into thin cutlets; 1 pound asparagus, woody ends trimmed; 2 tablespoons olive oil; kosher salt and black pepper, to taste; 4 tablespoons unsalted butter, cut into pieces; 4 cloves garlic, minced; 1 large lemon, zested; 3 tablespoons fresh lemon juice (from about 1 large lemon); 2 tablespoons fresh dill, finely chopped; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1/4 cup low sodium chicken broth or stock

Lemon and Dill Butter Garlic Chicken and Asparagus tastes bright, buttery, herby, and just garlicky enough to make your kitchen smell like a tiny bistro. It suits busy home cooks who want a skillet dinner on the table in about 30 minutes without sacrificing flavor or texture. I tested this combo so many times that my family now calls it “the green pan dinner” and requests it weekly.

Why Lemon and Dill Butter Garlic Chicken and Asparagus Is Worth It

You get juicy chicken, crisp-tender asparagus, and a silky lemon dill butter sauce in one skillet, so cleanup stays easy. The lemon cuts through the richness of the butter and balances the garlic, while dill adds a fresh, almost springlike flavor that keeps each bite light.

This recipe fits weeknights, date nights, and meal prep. You can scale it up for guests, or cook a smaller batch for one or two people without much effort.

“Bright, buttery, and herby, this Lemon and Dill Butter Garlic Chicken and Asparagus tastes like a restaurant meal that someone magically simplified for weeknights.” ★★★★★

Ingredients You Need

Chicken and vegetables

1.5 pounds boneless skinless chicken breasts
- Slice into thin cutlets or butterfly thicker breasts so they cook quickly and stay juicy.
1 pound asparagus, woody ends trimmed
- Choose medium thickness so the spears cook evenly with the chicken.
2 tablespoons olive oil
- Any neutral oil works, but extra virgin adds nice flavor.

Lemon dill butter garlic sauce

4 tablespoons unsalted butter, cut into pieces
- Use good quality butter, since it carries the sauce flavor.
4 cloves garlic, minced
- Use fresh garlic, not garlic powder, for best flavor.
Zest of 1 large lemon
Juice of 1 large lemon (about 3 tablespoons)
- Bottle lemon juice works in a pinch, but fresh tastes brighter.
2 tablespoons fresh dill, finely chopped
- Use 2 teaspoons dried dill if you cannot find fresh, and add it earlier so it softens.
1 teaspoon Dijon mustard
- This helps the sauce cling to the chicken and asparagus.
1 teaspoon honey or maple syrup
- Balances the acidity without making the dish sweet.
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for a little heat)
¼ cup low sodium chicken broth or stock
- Use vegetable broth if you want a more neutral base.

Pantry shortcuts and substitutions

Use pre-minced garlic from a jar when you feel short on time, but rinse it briefly to tame the harshness.
Use frozen asparagus cuts in winter; thaw and pat dry before cooking so they do not steam too much.
Use bottled lemon juice and dried dill on busy nights; increase the lemon zest if you still have fresh lemons.

Equipment list

Large heavy skillet, 12 inch (cast iron or stainless steel works best)
Cutting board and sharp knife
Small bowl for mixing sauce ingredients
Tongs or spatula
Microplane or fine grater for lemon zest
Instant read thermometer for perfect chicken doneness

Quick Tips & substitutions

Pat chicken dry and slice into even thickness so it browns nicely and cooks evenly.
Season chicken generously with salt and pepper before it hits the pan, not after.
Sear chicken over medium high heat, then lower to medium so the garlic and butter do not burn.
Add garlic after the chicken browns, not at the start, so it stays fragrant instead of bitter.
Use ghee instead of butter if you want a higher smoke point and a nutty flavor.
Swap asparagus with green beans, broccolini, or zucchini when asparagus is out of season.
Use boneless skinless chicken thighs for extra juiciness; just add a few minutes of cook time.
Use dried dill when fresh dill runs out; add it with the broth so it softens and blooms.
Skip honey for a low carb version, or use a pinch of your favorite low carb sweetener.
Add a splash of extra broth if the skillet looks dry or the sauce thickens too much.

How to Make Lemon and Dill Butter Garlic Chicken and Asparagus

Step 1: Prep the chicken and asparagus

Slice chicken breasts into thin cutlets, about ½ inch thick, and pat them dry with paper towels. Season both sides with salt and pepper. Trim the woody ends from the asparagus and cut very thick spears in half lengthwise so they cook at the same rate.

Step 2: Sear the chicken

Heat 1 tablespoon olive oil in the skillet over medium high heat until it shimmers. Lay the chicken cutlets in a single layer, without crowding the pan, and sear for 3 to 4 minutes on the first side until golden. Flip and cook another 3 to 4 minutes until the internal temperature reaches 165°F; move cooked pieces to a plate and tent loosely with foil.

If your skillet feels crowded, cook the chicken in two batches and add a little more oil as needed. Keep the browned bits in the pan, since they add flavor to the lemon dill butter garlic sauce.

Step 3: Cook the asparagus

Lower the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the asparagus, a pinch of salt, and a grind of pepper, then toss to coat in the pan drippings. Cook for 4 to 6 minutes, stirring occasionally, until the asparagus turns bright green and crisp tender.

Push the asparagus to one side of the skillet to clear a space for the garlic and butter. This keeps the garlic from burning on a dry surface.

Step 4: Build the lemon dill butter garlic sauce

Add the butter pieces to the empty side of the skillet and let them melt gently. Stir in the minced garlic and cook for 30 to 60 seconds until it smells fragrant and just starts to turn golden at the edges. Add the lemon zest, Dijon mustard, honey, red pepper flakes, and broth, then stir and scrape up any browned bits from the bottom.

Let the sauce bubble for 1 to 2 minutes so it thickens slightly and the flavors blend. Stir in the lemon juice and chopped dill, then taste and adjust salt and pepper.

Step 5: Combine chicken and asparagus with the sauce

Return the cooked chicken and any juices from the plate to the skillet. Nestle the pieces among the asparagus and spoon the lemon dill butter garlic sauce over everything. Let the mixture simmer on low heat for 2 to 3 minutes so the chicken absorbs the flavors and the asparagus finishes cooking.

Taste one piece of asparagus and a bit of chicken. Add another squeeze of lemon or pinch of salt if you want more brightness or seasoning.

Step 6: Finish and serve

Turn off the heat and sprinkle a little extra fresh dill or lemon zest over the top for color and aroma. Serve the Lemon and Dill Butter Garlic Chicken and Asparagus straight from the skillet while the sauce still looks glossy and warm. I like to add a final spoonful of sauce over each plate, since that buttery lemon dill mixture tends to disappear quickly.

Recipe Variations

Gluten free: Use gluten free broth and Dijon, and serve with rice, quinoa, or potatoes instead of pasta.
Dairy free: Swap butter with olive oil or a dairy free butter stick, and keep the rest of the recipe the same.
Low carb: Skip the honey or use a low carb sweetener, and serve with cauliflower rice or a simple salad.
Extra veggies: Add cherry tomatoes, sliced mushrooms, or baby spinach during the last few minutes of cooking.
Extra protein: Sprinkle toasted pine nuts or slivered almonds on top for crunch and a bit more protein.
Extra creamy: Stir in 2 tablespoons heavy cream or coconut cream at the end for a richer sauce.

Ways to Serve Lemon and Dill Butter Garlic Chicken and Asparagus

Spoon over fluffy white rice, brown rice, or quinoa to soak up the lemon dill butter garlic sauce.
Serve with mashed potatoes or roasted baby potatoes for a cozy, hearty plate.
Pair with a simple green salad and crusty bread or garlic bread.
Serve with couscous, orzo, or egg noodles for a quick, comforting side.
Pack leftovers over cooked farro or barley for an easy lunch bowl.

Storage Success

Cool the Lemon and Dill Butter Garlic Chicken and Asparagus to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low to medium heat and add a splash of broth or water to loosen the sauce. Add a squeeze of fresh lemon and a pinch of dill after reheating to refresh the flavors. Freeze portions in freezer safe containers for up to 2 months, and thaw overnight in the fridge before reheating.