Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once shimmering, add the asparagus and sauté for about 4-5 minutes until tender and bright green. Remove and set aside.

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, place the seasoned chicken breasts in the pan, cooking for 3-5 minutes on each side until golden brown and cooked through.

Return the skillet to medium heat and add the chopped garlic and red pepper flakes to the remaining butter. Sauté for about 1 minute until fragrant.

Pour in ½ cup chicken broth, scraping any browned bits. Bring to a gentle boil, then simmer for 5 minutes.

Stir in lemon juice, zest, and fresh dill. Add the chicken and asparagus back to the pan, tossing everything to coat in the sauce. Cook for an additional 2-3 minutes.