One Pan Creamy Lemon Chicken and Asparagus

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• 4 each small-medium boneless skinless chicken breasts
  Ingredient note

  Source: 4 small-medium boneless skinless chicken breasts
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste
• 2 teaspoons Italian herb blend (see note)
  Ingredient note

  Source: 2 teaspoons Italian herb blend (see note)
• 4 tablespoons butter (divided)
  Ingredient note

  Source: 4 tablespoons butter (divided)
• 2 tablespoons honey
  Ingredient note

  Source: 2 tablespoons honey
• 1 pound asparagus (ends trimmed)
  Ingredient note

  Source: 1 pound asparagus (ends trimmed)
• 1 each lemon (divided)
  Ingredient note

  Source: 1 lemon (divided)
• 3 teaspoons minced garlic
  Ingredient note

  Source: 3 teaspoons minced garlic
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• ½ cup heavy cream
  Ingredient note

  Source: ½ cup heavy cream

1. Preheat oven to 400 degrees. Rub chicken all over with oil, season with salt and pepper to taste and dried herbs. Add 2 tablespoons butter to a large skillet over medium heat, once melted stir in honey. Place chicken in the pan and brown 2-3 minutes on each side. Transfer to a plate and set aside.
2. Add butter and garlic to the pan and stir over medium heat 1-2 minutes until browned and fragrant. Stir in broth and cream. Bring liquid to a boil and simmer for 5 minutes. Stir in salt and pepper to taste (I used about 1/4 teaspoon salt and a pinch of cracked black pepper) and juice of 1/2 lemon (about 1 tablespoon). Thinly slice remaining half of the lemon and set aside.
3. Add chicken back to the pan, making sure to scoot it all to one side, and add asparagus to the other portion of the pan. Season asparagus with salt and pepper to taste and place lemon slices between the spears.
4. Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Spoon cream sauce over the chicken and asparagus and serve.
5. Rub chicken all over with oil, season with salt and pepper to taste and dried herbs. Add 2 tablespoons butter to a large skillet over medium heat, once melted stir in honey. Place chicken in the pan and cook 5-7 minutes on each side until cooked through. Transfer to a plate and cover to keep warm.
6. Add asparagus to the pan, cook for 5-7 minutes, turning the asparagus every couple of minutes, until tender. Transfer to the plate with the chicken, cover to keep warm.
7. Add butter and garlic to the pan and stir over medium heat 1-2 minutes until browned and fragrant. Stir in broth and cream. Bring liquid to a boil and simmer for 5-10 minutes until reduced by half and thickened enough to coat the back of a spoon. Stir in salt and pepper to taste (I used about 1/4 teaspoon salt and a pinch of cracked black pepper) and juice of 1/2 lemon (about 1 tablespoon).
8. Add chicken and asparagus back to the pan, cook 1-2 minutes til hot throughout. Spoon pan sauce over the chicken and asparagus and serve.