Speedy Lemon Herb Pan-Seared Chicken with Asparagus

1.Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and dried Italian herbs.

2.Blanch the asparagus: Bring 1 quart of water to a rolling boil in a medium saucepan and add a pinch of salt. Add the trimmed asparagus and cook for 2 to 3 minutes until bright green and tender-crisp. Immediately drain the asparagus and plunge it into a bowl of ice water to stop the cooking process (this is crucial for maintaining color and crunch). Drain well and set aside.

3.Sear the chicken: Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the hot skillet, ensuring not to overcrowd the pan. Sear for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).

4.Create the pan sauce: Once the chicken is cooked, remove it from the skillet and set it aside on a plate, tented loosely with foil to keep warm.

5.Reduce heat to low. Add the butter and minced garlic to the same skillet. Cook for about 30 seconds until the garlic is fragrant, scraping up any browned bits from the bottom of the pan.

6.Remove the skillet from the heat and immediately whisk in the fresh lemon juice. Stir until the butter melts completely and forms a light, emulsified sauce.

7.To serve: Arrange the blanched asparagus spears on plates. Place a chicken breast alongside the asparagus. Spoon the warm lemon-garlic pan sauce generously over the chicken. Garnish with fresh chopped parsley.