Ingredients:

  • 2 (6 oz) boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 tbsp extra virgin olive oil
  • 1 tsp Diamond Crystal Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried oregano
  • 4 cloves garlic, thinly sliced
  • 1 large lemon, zested and juiced (approx. 3 tbsp juice)
  • 1/4 cup low-sodium chicken bone broth
  • 1 tsp honey
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • 1 bunch thin asparagus, ends trimmed

Instructions:

  1. Pat the chicken breasts completely dry with paper towels to ensure a proper sear. Season both sides evenly with kosher salt, black pepper, and dried oregano.
  2. Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil shimmers but is not smoking.
  3. Lay the chicken breasts in the skillet and sear for 4-5 minutes per side until a golden-bronze crust forms and the internal temperature reaches 165°F (74°C).
  4. Halfway through the chicken cooking process, add the sliced garlic and trimmed asparagus to the pan, stirring the garlic to prevent burning while the asparagus becomes crisp-tender.
  5. Deglaze the pan by pouring in the chicken bone broth and lemon juice. Use a spatula to scrape up the caramelized brown bits (fond) from the bottom of the pan.
  6. Stir in the honey and lemon zest. Allow the liquid to reduce slightly and emulsify into a velvety sauce that coats the chicken and vegetables.
  7. Remove from heat and garnish with fresh chopped parsley and optional red pepper flakes before serving.