• 4 medium chicken breasts (boneless, skinless)
  • 1 tbsp Italian seasoning
  • paprika, salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp butter (divided)
  • 1 pound asparagus (trimmed and cut in 3rds)
  • 1/2 cup onion, minced
  • 3-4 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tbsp lemon juice
  • 1/4 cup Parmesan cheese


  1. Season chicken with Italian seasoning, paprika, salt & pepper. Add 1 tbsp olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
  2. Add butter, onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
  3. Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth. Enjoy!