1. Prepare the chicken and asparagus: Begin by patting the chicken pieces dry with paper towels. This helps them brown nicely. Cut the chicken breasts into uniform 1-inch pieces. Trim the woody ends off the asparagus spears and then cut the remaining tender stalks into 1-inch pieces. Mince your garlic cloves and set them aside.

2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through. It doesn’t need to be fully cooked at this stage, as it will finish cooking with the asparagus.

3. Add the aromatics and asparagus: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic. Immediately add the cut asparagus pieces to the skillet with the chicken and garlic.

4. Simmer with liquids: Pour in the chicken broth and fresh lemon juice. Stir everything together gently to combine. Bring the mixture to a gentle simmer.

5. Finish cooking: Cover the skillet and let it simmer for 5-7 minutes, or until the asparagus is tender-crisp and the chicken is cooked through with no pink remaining. The internal temperature of the chicken should reach 165 F (74 C).

6. Season and serve: Remove the skillet from the heat. Stir in the fresh or dried dill, salt, and black pepper. Taste and adjust seasoning if necessary. Garnish with fresh lemon slices if desired, and serve immediately.