Herb-Crusted Lemon-Dill Chicken with Roasted Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken breasts coated in a golden herb crust, served with perfectly roasted asparagus and lemon-herb sauce. This american-inspired chicken ready in about 40 minutes pairs (6 oz each) chicken breasts, finely chopped fresh dill, finely chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) chicken breasts
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh parsley
• 1 tsp lemon zest
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 lb (trimmed) asparagus
• 1 tbsp lemon juice
• 2 tbsp unsalted butter
• 2 cloves minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels, then season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: In a shallow dish, mix 3 tbsp all-purpose flour, 2 tbsp chopped dill, 2 tbsp chopped parsley, 1 tsp lemon zest, and remaining salt and pepper. Dredge each chicken breast in the flour mixture, pressing gently to adhere.
3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side until golden brown, then transfer skillet to preheated oven and bake for 15-18 minutes until internal temperature reaches 165°F (74°C).
4. Step 4: While chicken bakes, toss 1 lb trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast on a separate sheet pan at 400°F for 12-15 minutes until crisp-tender.
5. Step 5: To make sauce, melt 2 tbsp butter in the skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1 tbsp lemon juice and remove from heat.
6. Step 6: Slice chicken, arrange with asparagus, and drizzle with lemon-butter sauce. Garnish with extra dill.