Prep Time: 20 Min
– 2–3 boneless, skinless chicken breasts (halved lengthwise) – 1 bunch asparagus (trimmed) – 4 garlic cloves (minced) – 1 cup heavy cream – ½ cup chicken broth – ¼ cup grated Parmesan cheese – 2 tbsp lemon juice – 1 tsp lemon zest – 2 tbsp olive oil – Salt and pepper to taste
Cook Time: 20 Min
Ingredients
Slice chicken breasts in half for quicker cooking and season with salt and pepper.
Heat olive oil in a large skillet and sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same pan, reduce heat and sauté garlic for 30 seconds until fragrant.
Add chicken broth and heavy cream, stir and bring to a simmer.
Stir in lemon juice, zest, and Parmesan cheese; simmer until the sauce slightly thickens.
Add trimmed asparagus and cook 3–5 minutes until tender-crisp.
Return the chicken to the pan, spoon sauce over, and cook for 2 more minutes before serving.