Prep Time: 20 Min
– 2–3 boneless, skinless chicken breasts (sliced in half lengthwise) – 1 bunch asparagus (ends trimmed) – 4 cloves garlic (minced) – 1 cup heavy cream – ½ cup chicken broth – ¼ cup grated Parmesan cheese – 2 tbsp lemon juice (fresh) – 1 tsp lemon zest – 2 tbsp olive oil – Salt and black pepper to taste – Optional: red pepper flakes, parsley for garnish
Cook Time: 20 Min
Ingredients
Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
In the same skillet, reduce heat to medium and add minced garlic. Cook for about 30 seconds until fragrant, being careful not to burn i
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Add lemon juice, lemon zest, and Parmesan cheese to the skillet. Stir well and let the sauce simmer for 3–4 minutes until slightly thickened.
Place the trimmed asparagus into the sauce and cook for 3–5 minutes, depending on thickness, until crisp-tender.
Return the cooked chicken breasts to the skillet. Spoon the sauce over them and simmer for an additional 2 minutes to reheat the chicken and meld the flavors.
Sprinkle with optional red pepper flakes and chopped parsley if desired. Serve hot with your choice of pasta, rice, or crusty bread.