Pan-Seared Chicken Thighs with Lemon-Dill Butter and Asparagus

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

Juicy chicken thighs with crispy skin, roasted asparagus, and a bright lemon-dill butter sauce that comes together in one pan. This american-inspired chicken (high protein) ready in about 35 minutes pairs chicken thighs, avocado oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 630 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.

★ 4.0 (12 ratings) Prep: 10 min Cook: 25 min Serves 2 American cuisine 630 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 5-6 minutes until skin is golden brown and crispy.
  3. Step 3: Flip chicken and add asparagus around the chicken. Drizzle with remaining 1 tbsp avocado oil and season asparagus with a pinch of salt. Transfer skillet to preheated 400°F oven and roast for 15-18 minutes, or until chicken reaches 165°F internal temperature and asparagus is tender.
  4. Step 4: Remove chicken and asparagus from skillet. Place skillet over medium heat and add butter, lemon juice, and dill. Stir until butter melts and sauce is fragrant, about 1 minute.
  5. Step 5: Pour lemon-dill butter sauce over chicken and asparagus and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Lemon-Dill Butter and Asparagus take to make?

Total time is about 35 minutes (10 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 Pan-Seared Chicken Thighs with Lemon-Dill Butter and 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 thighs from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Lemon-Dill Butter and 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 Pan-Seared Chicken Thighs with Lemon-Dill Butter and Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Pan-Seared Chicken Thighs with Lemon-Dill Butter and Asparagus high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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