These Lemon Dill Chicken Bites with Asparagus are the EASIEST WEEKNIGHT MEAL EVER! They are made in one skillet, ready in under 30 minutes, healthy, and just absolutely delicious. I love pairing fresh lemon and dill together and it just goes perfectly in this dish with the tender chicken and asparagus.

I love anything that can be made in one skillet because that means less clean up! This is an ideal busy weeknight dinner and I know you are going to love it!
I tried keeping it at 5 ingredients, but I really needed that asparagus in there, so it’s now 6! That’s good enough, right?!
Here is what you will need!!
- 1-1.5 lbs boneless, skinless chicken breasts, cut into bite sized pieces
- Zest and Juice of 1 large lemon, plus wedges for serving
- 1 tsp garlic powder
- 1 T fresh dill, chopped, plus more for serving
- 1 T flour
- 1 bunch asparagus, ends trimmed and cut into 3-4 inch pieces
- Olive oil
- Salt + pepper, to taste

Heat a little olive oil in a large non stick skillet over medium high heat. When oil is hot, but not smoking, add chicken and cook for 3 minutes, until golden. Flip, and cook another 2-3 minutes until cooked through. Transfer chicken to a plate on the side.
Next, we’ll cook up our asparagus! Add a little more oil if needed, then add asparagus and cook for 3-4 minutes, or until cooked to your liking. Add chicken back to the skillet and garnish with more fresh dill and serve with lemon wedges.
Serving suggestions: this dish goes really well with couscous, quinoa, or rice, but also a big side salad would be great also! I hope you love it.
As always, if you make this dish, a comment/review below would be SO greatly appreciated! It’s super helpful for me but also other readers. Thank you for being here! xo, Lindsay
PrintLemon Dill Chicken Bites with Asparagus

Ingredients
- 1–1.5 lbs boneless, skinless chicken breasts, cut into bite sized pieces
- Zest and Juice of 1 large lemon, plus wedges for serving
- 1 tsp garlic powder
- 1 T fresh dill, chopped, plus more for serving
- 1 1/2 T flour
- Salt + pepper, to taste
- 1 bunch asparagus, ends trimmed and cut into 3–4 inch pieces
- Olive oil
Instructions
- Add chicken to a medium sized mixing bowl with lemon zest, lemon juice, garlic powder, dill, flour, salt, and pepper and toss to coat.
- Heat a few T olive oil to a large non-stick skillet over medium high heat. When oil is hot, add chicken and cook for 6-8 minutes, until golden, crispy and cooked through. Transfer to a bowl on the side.
- Using the same skillet, add more oil if needed, and add asparagus and season with salt and pepper. Cook for 3-4 minutes, until cooked to your liking. Add chicken back to skillet, garnish with more fresh dill and lemon. Enjoy!!
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