Prep the chicken. Pat chicken dry with paper towels. If breasts are thick, slice horizontally to make cutlets about 1/2-inch thick. Season both sides with salt and pepper.

Make the lemon-garlic sauce base. In a small bowl, whisk together lemon zest, lemon juice, minced garlic, chicken broth, Dijon, and honey. Set aside.

Sear the chicken. Heat a large skillet over medium-high heat. Add olive oil. When hot, add chicken in a single layer. Sear 3–4 minutes per side until golden. Transfer to a plate; it’s okay if it’s not fully cooked yet.

Build the sauce. Lower heat to medium. Add butter to the pan. When melted, pour in the lemon-garlic mixture. Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to slightly reduce.

Add the asparagus. Place asparagus spears in the pan. Toss to coat in the sauce. Cook 2 minutes, stirring once, until they begin to brighten.

Finish the chicken in the sauce. Nestle chicken back into the pan among the asparagus. Spoon sauce over the top. Cook 3–5 minutes, turning once, until chicken is cooked through (internal temp reaches 165°F/74°C) and asparagus is crisp-tender.

Adjust and garnish. Taste and adjust salt and pepper. For heat, add red pepper flakes. Garnish with chopped parsley, lemon slices, or a light shower of Parmesan.

Serve. Spoon extra pan sauce over everything. Pair with rice, couscous, crusty bread, or mashed potatoes to catch the juices.