Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 lb asparagus, trimmed and cut into 2-inch pieces
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare Sauce:
In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
Stir in the lemon juice, lemon zest, Dijon mustard, grated Parmesan cheese, and Italian seasoning. Cook until the sauce is thickened and creamy, about 3-4 minutes.
Cook Asparagus:
Add the asparagus to the skillet and cook for 3-4 minutes, until tender.
Combine and Serve:
Return the chicken to the skillet and cook for another 2-3 minutes, spooning the creamy lemon sauce over the chicken and asparagus.
Serve the chicken and asparagus hot, garnished with fresh chopped parsley.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4