Pan-seared Lemon Garlic Chicken with Blistered Asparagus

Pat the 1 1/2 lbs of chicken breasts dry. If they are very thick, pound them to an even 1/2-inch thickness to ensure quick cooking. Season both sides generously with the 1 tsp salt, 1/2 tsp pepper, 1 tsp dried oregano, and 1/2 tsp paprika.

Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts in a single layer. Cook for 5-6 minutes on the first side without moving them to develop a golden crust, then flip and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate and set aside.

Reduce heat to medium. Add the remaining 1 tbsp olive oil and the 1 tbsp butter to the same pan. Add the 1 lb trimmed asparagus and 1 cup cherry tomatoes. Sauté for 3-4 minutes, stirring occasionally, until the asparagus is tender-crisp and tomatoes begin to blister.

Stir in the 4 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn the garlic. Deglaze the pan with the 1/4 cup chicken broth and the juice from 1 lemon, scraping up any browned bits from the bottom of the pan.

Return the chicken and any resting juices to the skillet. Spoon the sauce over the chicken and vegetables. Garnish with the lemon zest and 2 tbsp fresh parsley before serving immediately.