Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add 1 pound of asparagus and sauté for 3–5 minutes until crisp-tender. Transfer to a plate and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Season 1 pound of chicken breasts with salt and pepper. Sear for 3–5 minutes on each side until golden brown and cooked through. Remove and set aside.

Add 3 cloves of chopped garlic and a pinch of red pepper flakes to the remaining butter in the pan. Stir and cook for about 1 minute until fragrant.

Pour in 1 cup of chicken broth, scraping the bottom to release browned bits. Raise heat and bring to a gentle boil. Simmer for 5 minutes to meld flavors.

Reduce heat to low and incorporate the juice and zest of 1 lemon and 2 tablespoons of freshly chopped dill. Return asparagus to the skillet and toss gently.

Plate the dish, spooning extra sauce over the chicken and asparagus. Serve immediately with rice, pasta, or crusty bread.