Lemon Asparagus Chicken with Dill

Bright, zesty, and irresistibly flavorful, this Lemon Asparagus Chicken with Dill recipe is a delightful one-pan meal that's perfect for busy weeknights or elegant dinners. Tender, golden-seared chicken breasts are paired with vibrant, crisp asparagus and bathed in a luscious lemon-dill sauce that's both light and full of flavor. Freshly squeezed lemon juice and fragrant chopped dill bring an herbaceous zing, while garlic and paprika add a comforting depth. With only 15 minutes of prep time and a quick 25-minute cooking time, this dish is the perfect balance of simplicity and sophistication. Serve it warm, garnished with fresh dill, for a healthy, gluten-free meal that's sure to impress.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 pound asparagus spears
• 2 lemons, juiced and zested
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons paprika

Directions

Step 1

Season the chicken breasts on both sides with salt, black pepper, and paprika.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.

Step 4

Add the asparagus to the skillet and cook for 3-4 minutes, stirring frequently, until bright green and tender-crisp. Remove the asparagus from the skillet and set aside.

Step 5

Pour the chicken broth, lemon juice, and lemon zest into the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Step 6

Return the chicken breasts to the skillet. Reduce the heat to medium-low, cover, and simmer for 8-10 minutes until the chicken is fully cooked (internal temperature of 165°F/74°C).

Step 7

Stir in the unsalted butter and chopped dill, allowing the sauce to thicken slightly.

Step 8

Add the cooked asparagus back into the skillet, tossing to coat with the sauce.

Step 9

Serve the chicken and asparagus warm, drizzling the lemon-dill sauce over each serving. Garnish with additional dill if desired.

Nutrition Facts

Serving size	(1583.9g)

Amount per serving	% Daily Value*
Calories	1758.1

Total Fat 77.7g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 653.6mg	0%
Sodium 3443.3mg	0%
Total Carbohydrate 32.4g	0%
Dietary Fiber 15.1g	0%
Total Sugars 9.1g
Protein 232.2g	0%

Vitamin D 7.0IU	0%
Calcium 275.0mg	0%
Iron 18.4mg	0%
Potassium 3172.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 52.8%

Carbs: 7.4%