Zesty Lemon-Dill Chicken & Asparagus Skillet
A vibrant, one-pan meal ready in under 30 minutes. Juicy chicken and crisp asparagus are tossed in a bright, savory lemon-dill sauce for a refreshingly simple dinner.
Servings 6
Calories 246kcal
Equipment
- 12-inch stainless steel sauté pan or deep skillet
- Two small mixing bowls
- Tongs
- Whisk
- Cutting Board & Chef's Knife
- instant-read thermometer
Ingredients
- 1 ½ tbsp extra virgin olive oil divided
- 1 tbsp arrowroot powder or cornstarch
- ¾ tsp kosher salt
- ½ tsp coarse black pepper
- ¼ tsp red pepper flakes optional, for gentle warmth
- About 2 lbs 900 g boneless, skinless chicken breasts, trimmed and cut into bite-sized pieces
- 1 ½ lbs fresh asparagus tough ends snapped off, cut into 1- to 2-inch segments
- 1 large lemon zested and juiced (yields ~¼ cup juice)
- 1 large shallot finely chopped
- 8 cloves garlic minced
- ¼ cup fresh dill chopped, plus more for garnish
- 1 cup vegetable broth
- 3 tbsp water
- 2 tbsp capers drained and rinsed
Instructions
- Prepare Components : In a small bowl, whisk together the arrowroot powder and 3 tablespoons of cool water to form a smooth slurry; set aside. In a separate bowl, combine the vegetable broth, lemon juice, and lemon zest. On your cutting board, pat the chicken pieces dry with a paper towel and season them evenly with the kosher salt and black pepper.
- Sear the Chicken : Place the sauté pan over medium-high heat and add 1 tablespoon of olive oil. Once the oil shimmers, carefully add the seasoned chicken to the pan in a single layer, working in two batches if necessary to avoid crowding. Sear for 2–3 minutes per side until deeply golden but not fully cooked. Transfer the seared chicken to a clean plate.
- Sauté the Vegetables : Reduce the heat to medium. Add the remaining ½ tablespoon of olive oil to the same pan. Add the shallot and cook for 2 minutes until softened. Add the asparagus pieces and sauté for 5–6 minutes, until vibrant green and tender-crisp. Stir in the minced garlic and optional red pepper flakes, cooking for another 60 seconds until fragrant.
- Build the Pan Sauce : Pour the broth and lemon mixture into the pan. As it comes to a boil, use a wooden spoon or spatula to scrape up any flavorful browned bits (fond) from the bottom of the pan. Stir in the rinsed capers.
- Simmer and Combine : Return the seared chicken and any accumulated juices to the skillet. Reduce the heat to maintain a steady, gentle simmer. Cook, stirring occasionally, for 5–7 minutes, or until the chicken is cooked through and the thickest piece registers 165°F (74°C) on an instant-read thermometer.
- Thicken and Garnish : Give the arrowroot slurry a quick re-whisk and pour it into the simmering sauce. Stir constantly for about 1 minute as the sauce thickens to a glossy consistency. Remove the pan from the heat and stir in the fresh dill. Garnish with an extra sprinkle of dill and serve immediately.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Ingredient Swaps: Feel free to use boneless, skinless chicken thighs for a richer flavor; simply increase the simmering time slightly. If you don't have dill, fresh parsley is a great substitute. For a different briny note, chopped green olives can be used in place of capers.
Troubleshooting: If your sauce is too thick, thin it with a tablespoon of water or broth at a time. If it’s too thin, ensure it has come to a full boil after adding the slurry, as heat is required for thickening.
🍽️ Nutrition Facts (Per Serving)
Serving Size: about 1 ½ cups- Calories: 246
- Total Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 129 mg
- Sodium: 580 mg
- Total Carbohydrate: 11 g
- Dietary Fiber: 3 g
- Total Sugars: 4 g
- Protein: 38 g
- Potassium: 475 mg
- Vitamin C: 11 mg
- Calcium: 28 mg
- Iron: 1 mg