First, take the chicken breasts and season them with mixed Italian herbs, crushed red pepper flakes, sea salt, and black pepper. This pre-seasoning step elevates the chicken’s flavor, ensuring that every bite is delicious. When I first started cooking, I learned that seasoning meat properly is key to a savory dish.

In a large skillet, heat the olive oil and one tablespoon of butter over medium heat. Once hot, add the seasoned chicken breasts. Cook them for about 5-7 minutes on each side until they’re golden brown and cooked through. To check for doneness, ensure the internal temperature reaches 165°F. Transfer the chicken to a plate and cover it to keep warm while we make the sauce.

In the same skillet, add the remaining tablespoon of butter. Toss in the finely chopped onion and sauté until it turns translucent, which should take around 3-4 minutes. Add the minced garlic, and cook for another minute. This step fills your kitchen with a warm scent, making you feel like a professional chef.

Next, add the asparagus pieces to the skillet. Sauté for about 3-4 minutes until they are tender yet still crisp. Remember, we want that vibrant green color! This color means that the asparagus is fresh and has retained its nutritional value.

Now, it’s time to create the creamy component. Pour in the heavy whipping cream and stir in the fresh lemon juice. It’s amazing how these two ingredients transform once they mingle! Add the Dijon mustard and stir until well combined. If you want a cheesy flavor, sprinkle in the Parmesan cheese here.

Return the chicken to the skillet, nestling it in the sauce. Allow everything to simmer together for about 2-3 minutes, letting the chicken soak up some of those flavors. Before serving, sprinkle fresh chopped basil on top. This touch not only adds flavor but also a beautiful pop of color.