Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the bunch of asparagus and sauté until it's crisp-tender, which should take about 3 to 5 minutes.

In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Once melted and bubbling, place the 1 lb of chicken breast into the pan. Season generously with salt and pepper, cooking the chicken for 3 to 5 minutes on each side until golden-brown.

Stir in the 3 minced cloves of garlic and the ¼ teaspoon of red pepper flakes into the skillet. Cook for 1 minute, stirring frequently until the garlic is fragrant and lightly golden.

Pour in ½ cup of chicken broth, scraping the bottom of the pan to release any browned bits. Increase the heat and allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for about 5 minutes.

Stir in the juice and zest of 1 lemon along with the ¼ cup of freshly chopped dill. Return the sautéed asparagus to the pan, tossing everything together until well coated.

Transfer the Lemon and Dill Butter Garlic Chicken with Asparagus onto serving plates. Serve immediately to enjoy the dish at its freshest.