Prepare the Chicken: Pat the chicken breasts dry and season both sides with sea salt, pepper, garlic powder, and Herbes de Provence (or Italian seasoning).

Cook the Chicken: Add 2 tablespoons of olive oil to a wide skillet and warm it over medium-high heat until it starts to glisten. Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and fully cooked through.

Sauté the Asparagus: In the same skillet, add the asparagus and cook for 3-4 minutes, stirring occasionally, until tender yet crisp. Season the asparagus with a pinch of salt and pepper to taste.

Prepare the Lemon Butter Sauce: Lower the heat to medium, and add the lemon slices and cubed butter to the skillet. Allow the butter to melt and the lemon slices to caramelize slightly, releasing their juices. Stir the mixture to create a rich lemon butter sauce.

Combine and Serve: Return the chicken to the skillet, nestling it into the lemon butter sauce. Spoon the sauce over the chicken and asparagus, allowing the flavors to meld together for 1-2 minutes. Remove from heat, garnish with grated Parmesan cheese (optional), and serve immediately.