Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the fresh asparagus, sautéing for 3–5 minutes until they are crisp-tender and vibrant green. Stir occasionally to ensure even cooking, and then transfer the asparagus to a plate, allowing it to rest while you prepare the chicken in the same skillet.

In the same skillet, reduce the heat to medium and add two tablespoons of butter. Season the boneless chicken breasts or thighs with salt and pepper, then carefully place them in the skillet. Sear the chicken for 3–5 minutes on each side, until it's golden brown and reaches an internal temperature of 165°F.

Once the chicken is seared, stir in 3 to 4 cloves of minced garlic and a pinch of red pepper flakes. Cook for about 1 minute, allowing the garlic to become fragrant but not burnt.

Pour in approximately ½ cup of chicken broth, scraping the bottom of the skillet to incorporate any flavorful bits. Increase the heat slightly to bring the mixture to a boil, then reduce it to a simmer. Allow the sauce to simmer for about 5 minutes.

Add the zest and juice of one lemon along with a handful of chopped fresh dill into the skillet, stirring well to combine. Return the asparagus to the pan, tossing everything together in the sauce. Cook for an additional 2 minutes.

Remove the skillet from heat and serve your Lemon and Dill Butter Garlic Chicken with Asparagus immediately.