# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 bunch fresh asparagus, trimmed (approximately 1 lb)
03 - 1 medium lemon, sliced
04 - 3 cloves garlic, minced
→ Pantry & Seasonings
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon paprika
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 2 tablespoons fresh parsley, chopped (optional)
11 - Lemon wedges, for serving
# Directions:
01 - Set the oven temperature to 400°F.
02 - Pat chicken breasts dry and season evenly with salt, pepper, paprika, and dried Italian herbs on both sides.
03 - In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Add chicken breasts and sear for 2 to 3 minutes per side until golden brown.
04 - Remove the chicken briefly to a plate. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
05 - Add trimmed asparagus to the skillet, tossing to coat thoroughly in the garlic butter mixture.
06 - Place the seared chicken breasts on top of the asparagus and scatter lemon slices evenly over the chicken and vegetables.
07 - Transfer the skillet to the oven and roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
08 - Remove from oven and allow to rest for 2 minutes. Garnish with chopped fresh parsley and serve with additional lemon wedges.
