Follow Me On Social Media!
Lemon and Dill Butter Garlic Chicken with Asparagus – A Bright, Buttery One-Pan Dinner
If you love flavorful, comforting meals that come together in under 30 minutes, this Lemon and Dill Butter Garlic Chicken with Asparagus will steal your heart — and your dinner rotation. It’s everything you want in a weeknight meal: juicy pan-seared chicken, tender asparagus, and a luscious lemon-butter sauce infused with garlic and fresh dill.
With its perfect balance of creamy, citrusy, and herby notes, this dish feels gourmet yet uses simple pantry ingredients. It’s light, fresh, and versatile — just what you need when you want something satisfying without the fuss.
Why You’ll Love This Recipe
This dish celebrates the flavors of spring and early summer, yet it’s comforting enough for any season. The tangy lemon brightens the buttery sauce, while fresh dill adds that aromatic freshness that makes every bite pop.
Unlike heavier cream sauces, this one relies on simple emulsification — butter and lemon juice swirling together into a silky pan sauce that coats the chicken and vegetables beautifully.
The best part? It’s a complete meal cooked in one pan, so cleanup is minimal.
Ingredients
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tbsp lemon juice
For the Lemon Dill Butter Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup low-sodium chicken broth (or white wine)
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp Dijon mustard (optional, for richness)
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- 1 bunch asparagus, trimmed
- Lemon slices for garnish (optional)
Instructions
- Prepare the Chicken
Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder. Drizzle with olive oil and 1 tablespoon lemon juice. Let rest while preparing the pan. - Sear the Chicken
Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Once hot, place chicken in the pan and sear for 4–5 minutes per side, until golden brown and cooked through (165°F internal temperature). Remove from the pan and set aside. - Make the Sauce
In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté until fragrant, about 30 seconds. Deglaze with chicken broth (or white wine), scraping up the brown bits from the pan. - Add Lemon and Dill
Stir in lemon juice, zest, Dijon mustard, and chopped dill. Let simmer for 1–2 minutes until the sauce slightly thickens. - Cook the Asparagus
Add asparagus directly into the sauce. Toss to coat, cover, and cook for 3–4 minutes, until tender-crisp. - Combine and Serve
Return the chicken to the skillet and spoon the buttery lemon-dill sauce over top. Simmer together for 2 minutes to absorb flavor. - Garnish and Enjoy
Serve hot, garnished with extra dill and fresh lemon slices.
Lemon and Dill Butter Garlic Chicken with Asparagus
Juicy chicken and tender asparagus cooked in a bright, buttery lemon garlic dill sauce — a quick and flavorful one-pan dinner.
Equipment
- Large skillet
- Tongs
- Wooden spoon
- Zester
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tbsp lemon juice for marinade
Lemon Dill Butter Sauce
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 0.5 cup chicken broth or white wine
- 2 tbsp lemon juice fresh
- 1 tbsp lemon zest
- 1 tbsp Dijon mustard optional
- 2 tbsp fresh dill chopped
- 1 bunch asparagus trimmed
- lemon slices for garnish
Instructions
- Season chicken with salt, pepper, garlic powder, olive oil, and lemon juice.
- Sear chicken in skillet over medium-high heat until golden and cooked through. Remove and set aside.
- Melt butter in the same skillet and sauté garlic until fragrant.
- Deglaze with broth, add lemon juice, zest, mustard, and dill.
- Add asparagus, cover, and cook 3–4 minutes until tender-crisp.
- Return chicken to skillet, coat with sauce, and simmer 2 minutes before serving.
Notes
Add 2 tbsp cream for a richer sauce, or substitute salmon for a seafood version.
Tips for Perfect Lemon and Dill Chicken
- Use Fresh Dill: Dried dill can’t replicate the bright herbal note of fresh — if possible, always use fresh sprigs.
- Don’t Overcook Chicken: Remove it from the pan as soon as it hits 165°F for juicy, tender results.
- Balance the Lemon: Taste your sauce — if it’s too tart, whisk in an extra tablespoon of butter.
- Deglaze Like a Pro: Use a wooden spoon to loosen the browned bits; they add huge depth to your sauce.
- Add Cream (Optional): For a richer version, stir in 2 tablespoons of heavy cream or half-and-half at the end.
Serving Suggestions
This Lemon and Dill Butter Garlic Chicken with Asparagus pairs beautifully with simple sides:
- Rice or Orzo: Spoon the buttery sauce over rice, orzo, or couscous for a complete meal.
- Mashed Potatoes: The silky lemon-butter sauce makes an incredible gravy substitute.
- Crusty Bread: Perfect for sopping up every last drop of that garlicky butter.
- Wine Pairing: Pair with a crisp Sauvignon Blanc or Chardonnay to complement the lemon and dill notes.
Variations
1. Creamy Lemon Dill Chicken:
Add ¼ cup of heavy cream to the sauce for a luxurious texture that coats every bite.
2. Lemon Dill Salmon or Shrimp:
Swap chicken for salmon fillets or shrimp — the same buttery garlic sauce pairs beautifully with seafood.
3. Low-Carb Option:
Serve over cauliflower rice or spiralized zucchini for a keto-friendly twist.
4. With Capers:
Add a spoonful of capers for a briny Italian flair reminiscent of chicken piccata.
5. Sheet Pan Version:
Bake chicken and asparagus together on a lined tray at 400°F for 25 minutes, then drizzle with the lemon-butter-dill sauce before serving.
Health Benefits
This dish doesn’t just taste good — it’s nutritious, too.
- Lemon: Packed with vitamin C for immune support.
- Garlic: Naturally anti-inflammatory and great for heart health.
- Dill: Rich in antioxidants and adds a fresh, clean flavor.
- Asparagus: Low in calories, high in fiber and folate.
- Chicken: Lean protein source that helps keep you full and energized.
It’s a wholesome, balanced meal that nourishes without sacrificing flavor.
Make It Ahead
You can easily prep this meal in advance:
- Marinate the Chicken: Combine olive oil, garlic, dill, and lemon juice and refrigerate up to 24 hours before cooking.
- Blanch Asparagus: Quickly blanch and chill asparagus for faster cooking later.
- Meal Prep: Store cooked chicken and asparagus in airtight containers for up to 3 days. Reheat gently with a splash of broth.
The Flavors of Spring in Every Bite
In Italy and Greece, the combination of lemon, garlic, and herbs like dill or oregano is a timeless classic. This version leans on that Mediterranean heritage — balancing richness from butter with brightness from citrus and herbs.
Each bite feels like a burst of sunshine, especially when paired with fresh greens or a light salad.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of broth or water to keep the sauce silky.
- Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Conclusion
Simple ingredients, one skillet, and 30 minutes — that’s all it takes to create this Lemon and Dill Butter Garlic Chicken with Asparagus. It’s zesty, savory, and silky, with that restaurant-level flavor everyone will rave about.
Whether for a family dinner or a romantic night in, this dish brings freshness and comfort together in perfect harmony.
Serve it with crusty bread, a squeeze of lemon, and good company — that’s the FoodieMoms way. 🍋
