Lemon-Dill Pan-Seared Chicken with Asparagus

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

With a bright lemon-dill sauce and perfectly roasted asparagus for a balanced weeknight dinner. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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

• 2 (6 oz each), pounded to 1/2-inch thickness chicken breasts
• 2 tbsp olive oil
• 12 oz, trimmed asparagus
• 1, zested and juiced lemon
• 1 tbsp, chopped fresh dill
• 2 cloves, minced garlic
• 1/4 cup chicken broth
• 1 tbsp butter
• 1/4 tsp salt
• 1/8 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Season chicken breasts with salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
2. Step 2: Add asparagus to the skillet with remaining 1 tbsp olive oil. Cook for 8 minutes, turning occasionally, until tender-crisp.
3. Step 3: Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in lemon juice, lemon zest, fresh dill, and chicken broth. Simmer for 2 minutes until slightly thickened.
4. Step 4: Return chicken to the skillet, spoon sauce over top, and add butter. Cook for 1 minute until butter melts and sauce coats the chicken.