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

In the same skillet, lower the heat slightly and add 1 tablespoon of butter. Allow it to melt and add the boneless chicken breast; season with salt and pepper. Cook each side for about 3-5 minutes until golden brown.

Stir in 3 chopped cloves of garlic and ¼ teaspoon of red pepper flakes, cooking for about 1 minute until fragrant. Avoid burning the garlic.

Pour in ½ cup of chicken broth, scraping the bottom of the skillet. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes.

Stir in juice and zest of 1 lemon and ¼ cup of chopped dill. Add back the sautéed asparagus and toss to combine.

Serve immediately with rice, pasta, or bread, and sprinkle fresh dill on top for garnish.