One-Pot Lemon Dill Chicken with Asparagus
Tender chicken thighs simmered in a bright lemon-dill sauce with tender asparagus, all cooked in one pan for effortless weeknight dining. This american-inspired one pot ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 boneless, skinless (about 1.5 lbs) chicken thighs
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1/2 cup chicken broth
- 2 tbsp lemon juice
- 1 tbsp, chopped fresh dill
- 1 lb, trimmed and cut into 2-inch pieces asparagus
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with 1/4 tsp salt and 1/4 tsp black pepper, then sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
- Step 2: Add diced yellow onion and minced garlic to the skillet, sautéing for 2 minutes until softened. Pour in 1/2 cup chicken broth and scrape up browned bits from the pan.
- Step 3: Return chicken to skillet, nestling it into the broth. Add asparagus and 2 tbsp lemon juice, then cover the skillet with a lid. Transfer to a preheated oven at 400°F and bake for 20 minutes.
- Step 4: Remove skillet from oven, sprinkle with 1 tbsp fresh dill, and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Dill Chicken with Asparagus take to make?
Total time is about 40 minutes (15 min prep + 25 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 Lemon Dill 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Lemon Dill 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 Lemon Dill 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 Lemon Dill 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.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
