Creamy Lemon Chicken and Asparagus

INGREDIENTS:

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 lb asparagus, trimmed and cut into 2-inch pieces
Fresh parsley, chopped (for garnish)

DIRECTIONS:

Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare the Sauce:
In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer. Stir in the lemon juice, lemon zest, Dijon mustard, grated Parmesan cheese, and Italian seasoning. Cook until the sauce is thickened and creamy, about 3-4 minutes …