Prepare the Ingredients: Pat the chicken breasts dry with paper towels and season both sides with sea salt, Herbes de Provence (or Italian seasoning), black pepper, and garlic powder. Trim the asparagus and set aside.

Sear the Chicken: In a spacious skillet, warm the olive oil over medium-high heat. When the oil is shimmering, add the seasoned chicken breasts. Cook the chicken for 3-4 minutes per side until it’s nicely browned and thoroughly cooked. Transfer the chicken to a plate and set it aside.

Cook the Asparagus: In the same skillet, add the asparagus. Season with a pinch of salt and pepper. Cook for about 2-3 minutes, stirring occasionally, until the asparagus is bright green and tender-crisp.

Create the Lemon Butter Sauce: Push the asparagus to the side of the skillet and add the cubed butter to the center. Once the butter has melted, add the lemon slices and cook for 1-2 minutes until the lemon slices are slightly caramelized and the butter is infused with a citrusy flavor.

Combine Everything: Return the chicken breasts to the skillet, nestling them among the asparagus and lemon slices. Drizzle some of the lemon butter sauce over the chicken. Continue cooking for another 2-3 minutes to let the flavors combine harmoniously.

Serve: Transfer the chicken and asparagus to a serving platter. Drizzle with any remaining lemon butter sauce from the skillet. Serve immediately with your choice of sides like mashed potatoes, rice, or a simple green salad.