Ingredients:

  • 2 boneless, skinless chicken breasts, approx. 6 oz (170g) each
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tsp (2g) garlic powder
  • 2 tbsp (30ml) olive oil
  • 3 tbsp (42g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest
  • 1 tbsp (3g) fresh parsley, chopped
  • 1 bunch (250g) asparagus, woody ends trimmed
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
  2. Toss the trimmed asparagus in a bowl with 1 tbsp olive oil and salt until evenly coated.
  3. Heat 1 tbsp of olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until the oil shimmers.
  4. Place chicken in the pan, pressing down slightly. Sear undisturbed for 5–7 minutes until a deep golden-brown crust forms, then flip the breasts.
  5. Add the butter, minced garlic, and asparagus to the pan around the chicken.
  6. Tilt the pan and use a spoon to continuously pour the foaming garlic butter over the chicken for 3–5 minutes, stirring asparagus occasionally.
  7. Once the chicken reaches an internal temperature of 160°F (71°C) on a digital thermometer, remove the pan from heat.
  8. Squeeze fresh lemon juice over the pan and sprinkle with lemon zest and parsley.
  9. Let the chicken rest in the pan for 5 minutes before serving to reach a final internal temperature of 165°F (74°C).