There’s something magical about the combination of tender chicken, crisp asparagus, and a sauce that makes your taste buds dance. Today, I’m sharing my absolute favorite one-pan recipe that never fails to impress both family and guests alike. This Lemon and Dill Butter Garlic Chicken with Asparagus isn’t just another chicken dinner – it’s a restaurant-worthy meal that you can create in your own kitchen.
Why You’ll Love This Recipe
I’ve spent years perfecting this dish, and I can confidently say it hits all the right notes. The chicken turns out incredibly juicy, while the asparagus maintains that perfect tender-crisp texture. The sauce? It’s a heavenly blend of butter, garlic, fresh dill, and bright lemon that transforms simple ingredients into something extraordinary.
Key Ingredients Breakdown
| Ingredient | Amount | Notes | Substitutions |
|---|---|---|---|
| Chicken breasts | 4 pieces (6-8 oz each) | Choose organic if possible | Chicken thighs (adjust cooking time) |
| Fresh asparagus | 1 pound | Medium thickness | Broccolini or green beans |
| Butter | 6 tablespoons | Unsalted | Ghee or olive oil |
| Fresh garlic | 6 cloves | Minced | 1.5 tsp garlic powder |
| Fresh dill | 1/4 cup | Finely chopped | 1 tbsp dried dill |
| Lemons | 2 medium | For juice and slices | Meyer lemons or lime |
| Chicken broth | 1/2 cup | Low sodium | Vegetable broth |
| Sea salt | 1.5 teaspoons | – | Kosher salt |
| Black pepper | 1 teaspoon | Freshly ground | White pepper |
| Olive oil | 2 tablespoons | Extra virgin | Avocado oil |
Essential Equipment
| Item | Purpose | Alternative |
|---|---|---|
| 12-inch skillet | Main cooking vessel | Large sauté pan |
| Meat thermometer | Temperature checking | Cutting to check doneness |
| Tongs | Handling chicken | Two spoons |
| Microplane | Zesting lemon | Fine grater |
| Sharp knife | Prep work | – |
| Cutting board | Ingredient prep | – |
Preparation Steps
- Chicken Preparation:
- Pat chicken breasts dry with paper towels
- Butterfly each breast for even thickness
- Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper
- Let rest at room temperature for 15 minutes
- Asparagus Preparation:
- Wash thoroughly
- Snap off woody ends
- Pat dry completely
- Season with remaining salt and pepper
- Sauce Components:
- Mince garlic
- Chop fresh dill
- Zest one lemon
- Juice both lemons
- Slice remaining lemon for garnish
Cooking Method
- Initial Pan Preparation (5 minutes):
- Heat large skillet over medium-high heat
- Add 2 tablespoons olive oil
- Wait until oil shimmers
- Cooking the Chicken (12-15 minutes):
- Place chicken in hot pan
- Cook 6-7 minutes per side
- Remove when internal temperature reaches 165°F
- Transfer to plate and tent with foil
- Creating the Sauce (5 minutes):
- Reduce heat to medium
- Add 4 tablespoons butter
- Add minced garlic, cook 30 seconds
- Pour in chicken broth
- Add lemon juice and zest
- Simmer 2 minutes
- Cooking Asparagus (5-7 minutes):
- Add asparagus to pan
- Cook until bright green
- Season with salt and pepper
- Add remaining butter
- Toss with fresh dill
- Final Assembly:
- Return chicken to pan
- Spoon sauce over chicken
- Garnish with lemon slices
- Serve immediately
Pro Tips From My Kitchen
- Temperature Matters: Always let chicken rest at room temperature before cooking. This ensures even cooking and better browning.
- Proper Heat Management: Don’t rush the cooking process by cranking up the heat. Medium-high heat gives you the best control and prevents burning.
- Chicken Thickness: Butterflying or pounding the chicken to even thickness is crucial for proper cooking. Aim for about 1/2 inch thickness throughout.
- Asparagus Selection: Choose spears of similar thickness for even cooking. Medium thickness (about pencil-width) works best for this recipe.
- Pan Choice: A heavy-bottomed stainless steel or cast-iron skillet provides the best results. Non-stick pans won’t give you the same beautiful sear.
Common Issues and Solutions
| Problem | Cause | Solution |
|---|---|---|
| Tough chicken | Overcooked | Use meat thermometer, remove at 165°F |
| Burnt garlic | Too high heat | Add garlic after reducing heat |
| Watery sauce | Not reduced enough | Simmer sauce longer before adding asparagus |
| Mushy asparagus | Overcooked | Remove when bright green and still crisp |
| Bland flavor | Insufficient seasoning | Season each component, not just at end |
Serving Suggestions
- Accompaniments:
- Fluffy white rice
- Crusty sourdough bread
- Roasted baby potatoes
- Quinoa pilaf
- Fresh garden salad
- Garnish Options:
- Extra fresh dill
- Lemon wedges
- Cracked black pepper
- Flaky sea salt
- Microgreens
Storage and Reheating
- Storage:
- Refrigerate in airtight container
- Keeps for up to 3 days
- Store sauce separately if possible
- Reheating:
- Microwave: 2 minutes on 70% power
- Stovetop: Low heat with splash of broth
- Oven: 350°F for 10 minutes
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 42g |
| Fat | 22g |
| Carbohydrates | 8g |
| Fiber | 3g |
| Sodium | 520mg |
| Sugar | 2g |
Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: While best served fresh, you can prep all ingredients up to 24 hours in advance. Store prepped items separately in the refrigerator.
Q: How do I know when the chicken is done?
A: The most reliable method is using a meat thermometer – chicken should reach 165°F. If you don’t have one, cut into the thickest part – the meat should be white throughout with no pink.
Q: Can I use frozen asparagus?
A: Fresh asparagus works best for this recipe. Frozen asparagus tends to become mushy and won’t achieve the same tender-crisp texture.
Q: What’s the best pan to use?
A: A 12-inch stainless steel or cast-iron skillet is ideal. These materials provide even heating and better browning than non-stick surfaces.
Q: How do I prevent the sauce from breaking?
A: Keep heat moderate and whisk butter in gradually. If sauce starts to separate, remove from heat and whisk in a tablespoon of cold butter.
Recipe Variations
- Mediterranean Style:
- Add kalamata olives
- Include sun-dried tomatoes
- Sprinkle with feta cheese
- Use oregano instead of dill
- Herb Garden Version:
- Mix in fresh tarragon
- Add chopped parsley
- Include fresh thyme
- Finish with chive blossoms
- Spicy Alternative:
- Add red pepper flakes
- Include sliced jalapeños
- Use cayenne pepper
- Finish with hot honey
- Low-Carb Option:
- Double the asparagus
- Add mushrooms
- Include cherry tomatoes
- Serve over cauliflower rice
Remember, cooking should be fun and creative. Don’t be afraid to adjust seasonings to your taste and experiment with different herbs and spices. This recipe is wonderfully forgiving and can be adapted to suit various dietary preferences while maintaining its delicious core flavors.
