Pan-Seared Chicken with Lemon, Dill, and Asparagus

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Seared to golden perfection and served with crisp-tender asparagus in a bright lemon-dill sauce. This chicken recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (about 6 oz each) chicken breasts
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (zested and juiced) lemon
• 2 tbsp, chopped fresh dill
• 12 oz, trimmed and cut into 2-inch pieces asparagus

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Instructions

1. Step 1: Pat the 4 chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent with foil.
2. Step 2: Add the remaining 1 tbsp olive oil to the skillet over medium heat. Add the 12 oz asparagus and sauté for 4-5 minutes until crisp-tender, stirring occasionally.
3. Step 3: Whisk together the zest and juice of 1 lemon, 2 tbsp fresh dill, and 2 tbsp water in a small bowl. Pour the mixture over the chicken and asparagus in the skillet, and simmer for 2 minutes until the sauce thickens slightly and coats the chicken.