Before you begin cooking, read through the entire recipe to understand each step. Gather all your ingredients and tools, ensuring everything is prepped and ready (Mise en Place).

Pat the chicken breasts dry with paper towels. In a bowl, toss the trimmed asparagus with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.

Place a large skillet (cast iron or stainless steel recommended) over medium-high heat and allow it to preheat for 2-3 minutes. Add 1/2 tbsp olive oil to the hot pan; once it shimmers, add the chicken breasts, ensuring they are not crowded. Season the chicken with the remaining 1/4 tsp salt and 1/8 tsp pepper.

Sear the chicken for 4-6 minutes per side until golden brown, or until a meat thermometer inserted into the thickest part reads 160°F.

Remove the cooked chicken from the pan and place it on a cutting board, tenting it loosely with foil to rest. While the chicken rests, add the remaining 1/2 tbsp olive oil and the minced garlic to the same pan.

Sauté the asparagus for 3-5 minutes, stirring occasionally, until it is tender-crisp. Taste and adjust seasoning with additional salt and pepper if desired.

Slice the rested chicken and serve immediately alongside the sautéed asparagus. Squeeze fresh lemon juice over the top just before serving for a brighter flavor.