One-Pot Dill and Lemon Chicken with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright, herbaceous chicken and asparagus finished in a single skillet with lemon and dill, ready in 35 minutes. This american-inspired one pot ready in about 35 minutes pairs chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
  2. Step 2: Remove chicken from skillet and set aside. Add 2 tbsp all-purpose flour to the skillet and stir for 1 minute to cook off raw flour taste.
  3. Step 3: Gradually whisk in 1 cup chicken broth, 1 lemon zested and juiced, and 2 tbsp fresh dill. Bring to a simmer and cook for 2 minutes until sauce thickens slightly.
  4. Step 4: Add 1 lb trimmed and cut asparagus to the skillet, stirring to coat in sauce. Return chicken to the skillet and simmer for 5-7 minutes until asparagus is tender-crisp and chicken is heated through.

Frequently asked questions

How long does One-Pot Dill and Lemon Chicken with Asparagus take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Dill and Lemon Chicken with Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in One-Pot Dill and Lemon Chicken with Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Dill and Lemon Chicken with Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Dill and Lemon Chicken with Asparagus?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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