Heat a tablespoon of oil in a large skillet over medium-high heat. Add asparagus and cook for 4–5 minutes until bright green and tender-crisp. Remove asparagus and set aside.

In the same skillet, add 2 tablespoons of butter. Once melted, season chicken with salt and pepper, then add to the pan. Sear for 3–5 minutes per side until golden brown and cooked through.

Reduce heat and stir in garlic and red pepper flakes. Cook for about 1 minute until garlic is fragrant.

Pour in chicken broth, scraping browned bits from the bottom. Increase heat and bring to a gentle boil, then reduce and simmer for 5 minutes.

Stir in the zest and juice of lemon and fresh dill, allowing to simmer for an additional minute. Add asparagus back into the skillet and toss to coat.