Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add asparagus and sauté for 3-5 minutes until crisp-tender. Transfer to a plate and set aside.

Lower heat to medium, melt 2 tablespoons of unsalted butter, and season chicken with salt and pepper. Cook chicken for 3-5 minutes on each side until golden brown and internal temperature reaches 165°F.

Stir in 2-3 minced garlic cloves and a pinch of red pepper flakes. Sauté for about 1 minute until fragrant.

Pour in 1 cup of chicken broth, scraping the skillet to release browned bits. Bring to a boil, then reduce heat and simmer for 5 minutes.

Stir in the juice and zest of one lemon and chopped fresh dill. Add sautéed asparagus back into the skillet and toss everything together.

Remove from heat and plate the dish. Serve with rice, pasta, quinoa, or crusty bread.