Lemon Dill Creamy Chicken and Asparagus has chicken in a light sauce flavored with garlic, lemon and fresh dill. It’s gluten free and healthy 30 minute dinner!
Creamy, bright, herby, and lemony, this recipe screams SPRING! Lemon Dill Sauce Chicken and Asparagus is Dill-licious! (yep, I just did that!) This is such an easy one skillet recipe because, well, one pot or pan dinners are so EASY! It has seared chicken in a light cream sauce delicately flavored with garlic, lemon and fresh dill. Then it’s loaded with fresh and bright Spring asparagus. Yum!
This is recipe is great for Freezer Fridays just pull raw chicken from the freezer and you can have this in no time!
Asparagus is So Good For You!
Full disclosure, my kids hate asparagus. I really don’t know why! It tastes fantastic, you can eat it with your fingers, and asparagus is sooooo good for you! Since getting certified in Nutrition and Healthy Living, I am always looking at the health benefits of foods. Since asparagus is so healthy, I keep making it, hoping that they will one day love it. In the meantime, more for me!
Asparagus has fiber and protein (4g each in 1 cup cooked) plus potassium, vitamins A, C, E, K, B12, and more! Check out these other yummy asparagus recipes:
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Simple Ingredients
Refrigerator and Fresh Ingredients
- Boneless skinless Chicken Breasts – You can use whole breasts, cutlets or thin-sliced, or even boneless skinless chicken thighs. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
- Garlic cloves, minced – Fresh garlic is best in this recipe, but you can buy it pre-minced. If you cannot get fresh, then you can use dry minced or powder
- Lemon – Fresh lemon is best in this recipe.
- Half and Half – The half and half adds a creamy backdrop. You can go lighter with milk or heavier with heavy cream.
- Fresh Dill – Fresh Dill can be found in the produce section. I like to freeze whatever I don’t use for adding to cooked dishes like this or even dressings or dips. If you don’t have fresh, you can use dried dill.
- Fresh Asparagus – I recommend using fresh, not frozen asparagus as frozen is mushy and will not have the crisp texture that you want in this dish.
- Butter, Salted – You can also use unsalted or ghee.
Pantry Ingredients
- Chicken Broth or Stock – You can use reconstituted bouillon cubes, chicken base, or premade broth or stock. You can also use Vegetable or Beef broth or stock.
- Cornstarch – Cornstarch is used as a quick and easy way to thicken the sauce just a bit.
Time Saving Prep-Ahead Steps for Lemon Dill Sauce Chicken
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
For this chicken asparagus recipe, you can prep the chicken, garlic, and asparagus ahead.
Slice the Asparagus into ¾ inch bite-size slices on a bias. Mince the garlic clove. Finely chop the fresh dill.
If your chicken breasts are not already sliced thin, take two chicken breasts and slice them from the side to create 4 thin pieces. Check out all of my tips for Prepping and Storing Chicken for Easier Dinners.
If you are prepping a day or more ahead, store each prepped ingredient separately in the fridge.
Cooking Steps for Lemon Dill Sauce Chicken and Asparagus
To a small mixing bowl, add the half & half (or milk) and cornstarch, then mix with a fork until dissolved and smooth. Set aside for now.
For this recipe, you need a large frying pan or skillet. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
Get a large skillet and preheat on high heat. While preheating, season the chicken breast slices with salt and pepper.
Add 2 teaspoon Extra Virgin Olive Oil to coat the bottom of the hot skillet and then add the chicken. Cook for 5-6 minutes and then flip each piece over to cook on the other side for another 4-5 minutes. Remove from the pan and set aside on a plate.
To the skillet over medium heat, add the asparagus and minced garlic and cook for 2-3 minutes until the Asparagus slices are bright green, but still pretty crisp/firm. Be sure to stir so the garlic doesn’t burn and be careful not to let the asparagus overcook.
Add the juice from HALF the lemon, the zest, and 1 cup of chicken broth. Then add the Milk and Cornstarch mixture and bring to a simmer in the skillet. You will see it start to thicken, so be sure to stir so that it thickens evenly and doesn’t clump. Stir in the dill and butter, then add back the chicken and coat with the sauce.
Serve just like this or over rice. ENJOY! 😍 Carrie
Creamy Dill Chicken and Asparagus Recipe FAQs
You can use chicken thighs in this Chicken Stroganoff and I recommend sticking with boneless skinless thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts.
If you want to make this Creamy Chicken and Asparagus even more decadent, you can add in melted cream cheese or shredded cheddar or grated parmesan cheese.
This Creamy Dill Chicken and Asparagus is great on its own, but you can also serve it over rice, orzo, quinoa, or any pasta.
Check out the web stories for this Creamy Chicken and Asparagus recipe!
Lemon Dill Creamy Chicken with Asparagus
Ingredients
- 16 oz Chicken Breast, Skinless and Boneless two 8oz or four thin sliced 4oz
- 3 teaspoon Extra Virgin Olive Oil
- 2 Cloves Garlic
- 1 teaspoon Salt
- 1 teaspoon Fresh Ground Pepper
- 1 cup Chicken Broth
- 1 Lemon
- ¼ cup Half & Half or Milk
- 2 tablespoon Cornstarch
- 3 tablespoon Fresh Dill, Chopped
- 1 bunch Asparagus
- 1 tablespoon Butter
Instructions
Prep Ahead
- Cut the tough ends off the asparagus and save for making stock in the future. Slice the Asparagus into ¾ inch slices on a bias.
- Mince the garlic clove. Finely chop the fresh dill.
- If your chicken breasts are not already sliced thin, take two chicken breasts and slice them from the side to create 4 thin pieces. (see blog post for image references)
- If you are prepping a day or more ahead, store each prepped ingredient separately in the fridge.
Cook your Lemon Dill Chicken & Asparagus
- To a small mixing bowl, add the half & half (or milk) 2 tablespoon cornstarch, then mix with a fork until dissolved and smooth. Set aside for now.
- Get a large skillet and preheat on high heat. While preheating, season the chicken breast slices with salt and pepper.
- Add 2 teaspoon Extra Virgin Olive Oil to coat the bottom of the hot skillet and then add the chicken. Cook for 5-6 minutes and then flip each piece over to cook on the other side for another 4-5 minutes. Remove from the pan and set aside on a plate.
- Add another teaspoon of olive oil to the pan and then add the Asparagus and minced garlic. Turn the heat down to medium low and cook for 2-3 minutes until the Asparagus slices are bright green, but still pretty crisp/firm. Be sure to stir so the garlic doesn’t burn and be careful not to let the asparagus overcook.
- To the veggies in the skillet, add the juice from HALF the lemon, the zest, and 1 cup of chicken broth. Then add the Milk and Cornstarch mixture and bring to a simmer in the skillet. You will see it start to thicken, so be sure to stir so that it thickens evenly and doesn’t clump.
- Stir in the dill and butter, then add back the chicken and coat with the sauce. Serve and enjoy!
Notes
- Can I use chicken thighs in this Creamy Chicken Asparagus recipe?
You can use chicken thighs in this Chicken Stroganoff and I recommend sticking with boneless skinless thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts. - Can I add cheese to the Cream sauce in this recipe? If you want to make this Creamy Chicken and Asparagus even more decadent, you can add in melted cream cheese or shredded cheddar or grated parmesan cheese.
- What can I serve with this Creamy Chicken and Asparagus? This Creamy Dill Chicken and Asparagus is great on its own, but you can also serve it over rice, orzo, quinoa, or any pasta.
Linger says
Lemon, dill and asparagus with chicken! Mmmmmmm! Those flavors! Oh my goodness. What a lovely summer dish. BTW … my kids never did like asparagus growing up. Now they love it … all of them. They do come around. But in the meantime … enjoy lots of asparagus for yourself!
Misha says
I am making this for the second time tonight! Yummy!!!
Thanks Carrie!
Carrie Tyler says
Hi Misha! I am so happy to hear this!
Thanks so much for letting me know and happy cooking!
🙂 Carrie
Sareena says
Added more garlic and it was great. Whole family loved it
Carrie Tyler says
Hi Sareena! So happy to hear that you all love it! Everything’s better with a little more garlic 🙂
Thanks!
Carrie