A delicious whiff of garlic and butter fills the kitchen, instantly whisking me away to evenings spent with family gathered around the dinner table. Today, I’m excited to share my recipe for Pan-Seared Butter-Garlic Chicken with Asparagus in Lemon-Dill Sauce, a dish that perfectly melds flavors and textures. This quick and easy recipe not only shines as a one-pan meal that takes just 30 minutes to whip up, but it also brings a bright, fresh taste that makes it perfect for those warm summer nights. Trust me, the delightful combination of tender chicken, vibrant asparagus, and a zesty lemon-dill sauce will make all your ordinary weeknights feel extraordinary. Curious to learn how to create this scrumptious dish that even the busiest home cooks will love? Let’s dive right in!
What Makes This Chicken Recipe Special?
Simplicity: With just one pan and 30 minutes, this dish is the perfect solution for a busy weeknight dinner.
Flavorful Bang: The delightful blend of butter, garlic, and zesty lemon-dill sauce elevates each bite, leaving you craving more.
Versatile Ingredients: Easily swap out asparagus for your favorite veggies, like green beans or broccoli, ensuring it fits every palate.
Low-Carb Goodness: This recipe is not only gluten-free but also low-carb, making it a healthy choice for anyone looking to lighten up their meals.
Crowd-Pleasing Appeal: Whether it’s a family dinner or a casual get-together, this dish will surely impress your guests and have them asking for seconds!
Lemon and Dill Butter Garlic Chicken Ingredients
• Discover the fresh flavors you need for this delicious recipe!
For the Chicken
- Boneless, Skinless Chicken (1 pound, butterflied) – This main protein keeps the dish juicy and tender; substitute chicken thighs for a richer flavor.
- Salt and Pepper – Basic seasonings that enhance all the other flavors; personalize with your preferred seasoning blends.
- Butter (3 tablespoons) – Provides richness to the sauce; swap with olive oil for a lighter alternative.
For the Asparagus
- Asparagus (1 pound, trimmed) – Adds a fresh and crunchy element; you can easily swap it for green beans or broccoli for variety.
For the Sauce
- Garlic (4 cloves, chopped) – This aromatic ingredient brings depth to the dish; adjust quantity based on your love for garlic.
- Red Pepper Flakes (optional, a pinch) – Adds a kick if you like a bit of heat; omit for a milder flavor profile.
- Chicken Broth (1/2 cup) – Enriches the sauce; vegetable broth works as a great alternative for a lighter touch.
- Lemon (juice and zest from 1 lemon, about 1/4 cup juice) – Offers a bright acidity; lime juice is a suitable substitute if needed.
- Fresh Dill (1 tablespoon, chopped; or 1 teaspoon dry dill) – Complements the lemon beautifully; parsley or oregano can be used for a different flavor twist.
Step‑by‑Step Instructions for Lemon and Dill Butter Garlic Chicken
Step 1: Sauté the Asparagus
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the trimmed asparagus and sauté for about 3-5 minutes, tossing occasionally, until bright green and tender-crisp. Remove the asparagus from the skillet, setting it aside on a plate while you prepare the lemon and dill butter garlic chicken.
Step 2: Brown the Chicken
In the same skillet, reduce the heat to medium and melt 3 tablespoons of butter. Season the butterflied chicken with salt and pepper before adding it to the pan. Cook for 3-5 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Once done, transfer the chicken to the plate with the asparagus.
Step 3: Fragrance with Garlic
In the same skillet, add the chopped garlic and a pinch of red pepper flakes if using. Sauté for about 1 minute until the garlic is fragrant and golden, being careful not to let it burn. This step enhances the flavor profile, paving the way for the zesty lemon and dill butter sauce.
Step 4: Build the Sauce
Pour in 1/2 cup of chicken broth, scraping the bottom of the skillet to release any tasty browned bits. Turn up the heat to bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes. This will allow the liquid to reduce slightly and intensify its flavor, making the sauce for your lemon and dill butter garlic chicken even richer.
Step 5: Finish with Lemon and Dill
Finally, stir in the juice and zest of one lemon along with the chopped fresh dill. Let it cook for an additional minute to combine the flavors. Return the chicken and asparagus to the skillet, coating everything evenly with the luscious sauce. Allow the dish to heat through for another minute before serving warm.
Make Ahead Options
These Lemon and Dill Butter Garlic Chicken meals are perfect for busy cooks looking to save time during the week! You can prepare the chicken and asparagus up to 24 hours in advance by seasoning the chicken and storing it in an airtight container in the refrigerator. Sauté the asparagus and let it cool before refrigerating separately to maintain its vibrant color and texture. When you’re ready to serve, just reheat the chicken in a skillet, add the garlic and broth, and simmer for a few minutes. Finally, stir in the lemon juice, dill, and reheat the asparagus for a delicious meal that’s just as flavorful as when it was freshly made!
How to Store and Freeze Lemon and Dill Butter Garlic Chicken
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water to maintain moisture.
Freezer: Place cooled chicken and asparagus in a freezer-safe bag or container. It will stay fresh for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: For best results, reheat the dish in a skillet over medium heat, adding a bit of broth or water to prevent drying out. Enjoy your Lemon and Dill Butter Garlic Chicken just like freshly cooked!
Room Temperature: Avoid leaving the chicken at room temperature for more than 2 hours to prevent foodborne illness.
Lemon and Dill Butter Garlic Chicken Variations
Feel free to personalize your dish with these exciting twists that will spark your culinary creativity!
- Vegetable Swap: Replace asparagus with green beans or broccoli for a delightful crunch and color.
- Herb Adjustments: Omit dill or switch to fresh thyme or basil for a completely different flavor profile.
- Add More Veggies: Toss in bell peppers or snap peas along with the asparagus for extra nutrition and color.
- Spice it Up: For more heat, include a pinch of cayenne pepper or extra red pepper flakes.
- Protein Alternatives: Swap chicken for shrimp or tofu for a different protein that still soaks up the delicious sauce.
- Zesty Kick: Substitute lemon juice with lime juice for a refreshing twist that brings a unique tartness.
- Creamy Variation: Add a splash of heavy cream to the sauce for a richer, creamier finish that elevates the dish.
- International Flair: Incorporate Asian flavors by adding soy sauce and ginger for an exciting fusion version.
By trying these variations, you won’t just be cooking; you’ll be transforming this dish into something uniquely yours, just like how I’d enjoy crafting different versions of my family’s favorites, such as Hawaiian Chicken Salad or indulging in the zest of Lemon Shrimp Avocado. The possibilities are endless!
Expert Tips for Lemon and Dill Butter Garlic Chicken
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Perfect Searing: Ensure your skillet is hot enough before adding chicken; this helps achieve that golden brown crust while keeping the inside juicy.
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Ingredient Freshness: Use fresh garlic and dill for the best flavor; dried herbs can be more intense, so adjust to taste if using them instead.
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Avoid Overcooking: Monitor cooking times closely, especially for chicken; aim for an internal temperature of 165°F to keep it tender.
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Sauce Thickness: For a thicker lemon and dill butter garlic chicken sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during the simmering step.
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Veggie Swaps: Feel free to substitute asparagus with other vegetables like green beans or broccoli to suit your taste while keeping the dish vibrant.
What to Serve with Pan-Seared Butter-Garlic Chicken with Asparagus in Lemon-Dill Sauce
Pairing the perfect sides will elevate this delectable chicken dish and create a delightful dining experience.
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Creamy Mashed Potatoes: These fluffy potatoes provide a comforting, creamy complement to the savory chicken and vibrant sauce.
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Garlic Bread: Crispy on the outside and soft on the inside, garlic bread makes the perfect vehicle for soaking up the lemon-dill butter garlic sauce.
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Quinoa Salad: A light, protein-packed salad with fresh veggies adds a refreshing crunch and colorful contrast to the tender chicken.
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Steamed Green Beans: Crisp-tender green beans bring a pop of color and natural sweetness, balancing the dish’s richness beautifully.
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Caesar Salad: The crisp romaine with creamy dressing offers a classic pairing that enhances the overall dining experience with its bright flavors.
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Chilled White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio complements the lemony notes while providing a refreshing contrast to the savory chicken.
In this way, you can craft a satisfying, harmonious meal that resonates warmth and happiness around your dining table.
Lemon and Dill Butter Garlic Chicken Recipe FAQs
What kind of asparagus should I use?
Absolutely! Look for firm asparagus with bright green color and no dark spots or wilting. Select thinner stalks for tenderness; thicker asparagus may be tougher. If fresh asparagus isn’t available, frozen can work too—just adjust cooking times!
How do I store leftovers of this chicken dish?
You can store leftover Lemon and Dill Butter Garlic Chicken in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently on the stove or microwave, adding a splash of broth or water to keep it moist.
Can I freeze Lemon and Dill Butter Garlic Chicken?
Yes, you can! Allow the chicken and asparagus to cool completely, then place them in a freezer-safe container or bag. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge for the best results before reheating.
What should I do if the chicken is overcooked and dry?
If you find yourself with dry chicken, don’t worry! One solution is to slice it and toss it in a pan with a bit of chicken broth or the lemon-dill sauce. This will help rehydrate the chicken as it heats through, bringing back some juiciness.
Is this recipe suitable for my dietary needs?
Very! This Lemon and Dill Butter Garlic Chicken is both gluten-free and low-carb, making it a lovely option for many dietary restrictions. Just be mindful of any allergies you might have, especially with garlic or butter. If those are a concern, try avocado oil and herb blends as substitutes.
Can I substitute the fresh dill in this recipe?
Yes, the more the merrier! If you can’t find fresh dill, feel free to use 1 teaspoon of dried dill instead. Alternatively, herbs like parsley or oregano also work beautifully, allowing you to customize the flavor profile based on your preference.
Lemon and Dill Butter Garlic Chicken for Quick Cozy Dinners
Ingredients
Equipment
Method
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the trimmed asparagus and sauté for about 3-5 minutes, tossing occasionally, until bright green and tender-crisp. Remove the asparagus from the skillet, setting it aside on a plate while you prepare the chicken.
- In the same skillet, reduce the heat to medium and melt 3 tablespoons of butter. Season the butterflied chicken with salt and pepper before adding it to the pan. Cook for 3-5 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Once done, transfer the chicken to the plate with the asparagus.
- In the same skillet, add the chopped garlic and a pinch of red pepper flakes if using. Sauté for about 1 minute until the garlic is fragrant and golden, being careful not to let it burn.
- Pour in 1/2 cup of chicken broth, scraping the bottom of the skillet to release any tasty browned bits. Turn up the heat to bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes.
- Stir in the lemon juice and zest along with the chopped fresh dill. Return the chicken and asparagus to the skillet, coating everything evenly with the sauce. Allow the dish to heat through for another minute before serving warm.
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