Lemon Dill Butter Garlic Chicken and Asparagus tastes bright, herby, and rich with just enough garlic to make your kitchen smell like a cozy bistro. It works perfectly for busy weeknights or casual dinner guests and comes together in about 30 minutes from start to finish. I tested this on a Tuesday after a long grocery run, and my family stopped mid-scroll at the table, which counts as a standing ovation in my house.
Why You Should Try This Lemon Dill Butter Garlic Chicken and Asparagus
This recipe gives you juicy chicken, crisp-tender asparagus, and a buttery lemon dill garlic sauce that you will want to spoon over everything. The flavors stay fresh and light, yet still feel comforting and satisfying.
You cook everything in one skillet, so cleanup stays simple and weeknight friendly. The recipe also scales easily, so you can cook it for two or stretch it for a small crowd without extra stress.
“Bright, buttery, garlicky, and totally weeknight-worthy, this Lemon Dill Butter Garlic Chicken and Asparagus became an instant repeat recipe in my house.” ★★★★★
Ingredients You’ll Need
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken breasts or thighs
- Slice large breasts horizontally into cutlets so they cook quickly and stay juicy.
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried dill if you do not have fresh on hand
- 1 tablespoon olive oil
- Juice of ½ lemon
Asparagus and Aromatics
- 1 pound fresh asparagus, woody ends trimmed, cut into 2 to 3 inch pieces
- Choose medium-thick spears so they stay crisp and do not turn mushy.
- 4 cloves garlic, minced
- Use jarred minced garlic as a shortcut if you like, but fresh tastes brighter.
- 2 tablespoons finely chopped fresh dill
- If you only have dried dill, use 2 teaspoons and add it earlier in the cooking process.
- Zest of 1 lemon
- Juice of 1 lemon (about 2 to 3 tablespoons)
Butter Lemon Dill Sauce
- 3 tablespoons unsalted butter
- Use salted butter and reduce the added salt slightly if that is what you have.
- ¼ cup low sodium chicken broth or vegetable broth
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper flakes (optional, for a little heat)
- 1 teaspoon Dijon mustard (optional but adds nice tang and body)
Optional Garnishes
- Extra chopped fresh dill
- Lemon wedges
- Freshly cracked black pepper
Equipment
- Large heavy skillet (12 inch works well, stainless steel or cast iron)
- Cutting board and sharp knife
- Small bowl for mixing marinade
- Tongs or spatula
- Microplane or fine grater for lemon zest
- Measuring spoons and cups
Tips & Tricks
- Pat the chicken dry before seasoning so it browns better and does not steam.
- Slice chicken breasts into thinner cutlets so they cook evenly and stay tender.
- Bring chicken closer to room temperature for 10 to 15 minutes so it cooks more evenly.
- Trim asparagus by snapping one spear, then line up the rest and cut them at the same point.
- Use medium-high heat to sear the chicken, then lower the heat slightly when you add garlic so it does not burn.
- Add garlic after you cook the chicken so it stays fragrant and does not turn bitter.
- Stir the butter into the pan off the heat or on low so it melts smoothly and does not separate.
- Taste the sauce at the end and adjust with extra lemon juice, salt, or dill to match your preference.
- Use dried dill in the marinade and fresh dill at the end if you want layers of flavor.
- Do not overcrowd the pan; cook chicken in batches if needed so it browns instead of steaming.
- Keep a little extra broth nearby and splash it in if the pan looks dry or the sauce reduces too much.
- Serve the chicken sliced over the asparagus so the sauce coats everything and looks inviting.
How to Make Lemon Dill Butter Garlic Chicken and Asparagus
Step 1: Season and Marinate the Chicken
Place the chicken in a bowl and pat it dry with paper towels. Sprinkle on the kosher salt, black pepper, garlic powder, onion powder, and dried dill. Add 1 tablespoon olive oil and the juice of ½ lemon, then toss until every piece of chicken looks coated.
Let the chicken sit while you prep the asparagus and aromatics, about 10 to 15 minutes. This short rest helps the seasoning sink in and keeps the chicken juicy.
Step 2: Prep the Asparagus and Aromatics
Trim the woody ends off the asparagus and cut the spears into 2 to 3 inch pieces. Mince the garlic and chop the fresh dill. Zest the lemon first, then juice it, and keep both nearby so you can add them quickly when the chicken finishes cooking.
This small prep step keeps the cooking process smooth and prevents overcooking while you search for ingredients. I learned that lesson after one too many overcooked asparagus emergencies.
Step 3: Sear the Chicken
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers and a drop of water sizzles, lay the chicken pieces in a single layer. Leave a little space between each piece so they brown nicely.
Cook the chicken for about 4 to 6 minutes on the first side, depending on thickness, until the underside turns golden. Flip and cook another 3 to 5 minutes, until the internal temperature reaches 165°F and the juices run clear. Transfer the cooked chicken to a plate and tent it loosely with foil to keep it warm.
Step 4: Cook the Asparagus
Lower the heat to medium and add a small splash of broth if the pan looks very dry. Add the asparagus pieces to the skillet and toss them in the browned bits and remaining oil. Sprinkle with a pinch of salt and pepper.
Cook the asparagus for 4 to 6 minutes, stirring occasionally, until it turns bright green and crisp-tender. If you like softer asparagus, cook it a minute or two longer and add a spoonful of broth to help it steam slightly.
Step 5: Add Garlic and Build the Sauce
Push the asparagus to one side of the pan and lower the heat to medium-low. Add the minced garlic to the empty side with a small knob of butter or a drizzle of olive oil. Stir the garlic for 30 seconds to 1 minute until it smells fragrant and just starts to turn golden.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the Dijon mustard if you use it, the crushed red pepper flakes, lemon zest, and lemon juice. Let the mixture bubble gently for 1 to 2 minutes so it reduces slightly and the flavors concentrate.
Step 6: Finish with Butter and Dill
Turn the heat to low and add the remaining butter to the skillet. Stir until the butter melts into the broth and forms a glossy sauce. Add the chopped fresh dill and stir again.
Taste the sauce and adjust with more salt, pepper, or lemon juice if you want a brighter flavor. Toss the asparagus in the sauce so every piece gets coated.
Step 7: Return the Chicken to the Pan
Slice the cooked chicken into strips if you like, or leave the pieces whole. Nestle the chicken back into the skillet with the asparagus. Spoon the lemon dill butter garlic sauce over the chicken so it soaks up the flavor.
Let everything warm together for 1 to 2 minutes over low heat. Sprinkle with extra fresh dill and a little black pepper. Serve straight from the skillet with lemon wedges on the side.
What to Serve with Lemon Dill Butter Garlic Chicken and Asparagus
This Lemon Dill Butter Garlic Chicken and Asparagus pairs beautifully with fluffy white rice, brown rice, or quinoa that soaks up the extra sauce. You can also spoon it over mashed potatoes or cauliflower mash for a cozy, saucy dinner. If you prefer something lighter, serve it with a simple green salad, cucumber salad, or a side of roasted baby potatoes.
Warm crusty bread or garlic bread works great if you want to mop up every last bit of the lemon dill butter garlic sauce. A chilled sparkling water with lemon slices or a light herbal iced tea rounds out the meal without overpowering the bright flavors.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Keep the chicken and asparagus together so the flavors continue to mingle, but avoid stacking too tightly so the asparagus does not turn soggy.
- Reheat gently in a skillet over low to medium heat with a splash of broth or water until warmed through.
- Use the microwave in short bursts, 45 to 60 seconds at a time, and stir between bursts so the chicken does not dry out.
- Freeze the cooked chicken and sauce for up to 2 months, but enjoy the asparagus fresh since it softens a lot after freezing.
Lemon Dill Butter Garlic Chicken and Asparagus
Ingredients
Instructions
- Place the chicken in a bowl and pat it dry with paper towels. Sprinkle with kosher salt, black pepper, garlic powder, onion powder, and dried dill. Add 1 tablespoon olive oil and the juice of 1/2 lemon, then toss until the chicken is evenly coated. Let sit for 10 to 15 minutes while you prep the vegetables.
- Trim the woody ends from the asparagus and cut the spears into 2 to 3 inch pieces. Mince the garlic and finely chop the fresh dill. Zest one lemon, then juice it, and set the zest and juice aside.
- Heat a large heavy skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, arrange the chicken pieces in a single layer without crowding. Sear for 4 to 6 minutes on the first side until golden, then flip and cook 3 to 5 minutes more, until the internal temperature reaches 165°F and the juices run clear. Transfer the chicken to a plate and tent loosely with foil.
- Reduce the heat to medium. If the pan looks very dry, add a small splash of broth. Add the asparagus and toss in the browned bits and any remaining oil. Season lightly with salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, until bright green and crisp-tender, adding a spoonful of broth if needed for softer asparagus.
- Push the asparagus to one side of the pan and lower the heat to medium-low. Add a small knob of butter or a drizzle of olive oil to the empty side, then add the minced garlic. Cook, stirring, for 30 seconds to 1 minute, just until fragrant and lightly golden.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the Dijon mustard (if using), crushed red pepper flakes, lemon zest, and lemon juice. Let the mixture simmer gently for 1 to 2 minutes to reduce slightly.
- Turn the heat to low and add the remaining butter. Stir until the butter melts and the sauce looks glossy, then stir in the chopped fresh dill. Taste and adjust with additional salt, pepper, or lemon juice as desired. Toss the asparagus in the sauce until well coated.
- Slice the chicken into strips if desired, or leave whole. Nestle the chicken pieces back into the skillet with the asparagus and spoon the lemon dill butter garlic sauce over the top. Warm together over low heat for 1 to 2 minutes. Garnish with extra fresh dill, black pepper, and lemon wedges, then serve straight from the skillet.
Notes
Approximate per serving (1/4 of recipe): 360 calories; fat 21 g; saturated fat 7 g; carbohydrates 8 g; fiber 2 g; sugars 3 g; protein 35 g; sodium 720 mg. Values will vary based on specific ingredients, brands, and portion sizes.
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