One Pan Creamy Lemon Chicken and Asparagus

Steps

1. Preheat oven to 400°F (200°C).
2. Rub chicken with oil, then season with salt, pepper, and Italian herb blend.
3. Melt 2 tablespoons butter in a large oven-safe skillet over medium heat, then stir in honey.
4. Add chicken to the skillet and brown 2-3 minutes on each side. Transfer chicken to a plate.
5. Add remaining butter and garlic to the skillet; cook 1-2 minutes until fragrant.
6. Stir in chicken broth and cream. Bring to a boil, then simmer 5 minutes.
7. Season sauce with salt and pepper, and stir in juice from half the lemon (about 1 tablespoon). Thinly slice the remaining lemon half.
8. Return chicken to the skillet, pushing it to one side. Add asparagus to the other side and season with salt and pepper.
9. Place lemon slices between the asparagus spears.
10. Bake for 15 minutes, or until chicken is cooked through and asparagus is tender.
11. Spoon the cream sauce over the chicken and asparagus, then serve.