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.
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Recipe Information
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
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
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.
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
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.
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.
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).
Stir in the unsalted butter and chopped dill, allowing the sauce to thicken slightly.
Add the cooked asparagus back into the skillet, tossing to coat with the sauce.
Serve the chicken and asparagus warm, drizzling the lemon-dill sauce over each serving. Garnish with additional dill if desired.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3443 mg | 150% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 9.1 g | ||
| Protein | 232.2 g | 464% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3173 mg | 68% | |
*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.
