Prep the chicken. Pat chicken dry with paper towels. If using breasts, slice them horizontally to make cutlets about 1/2-inch thick for faster, even cooking.

Season well. In a small bowl, mix salt, pepper, smoked paprika, and Italian seasoning. Rub this all over the chicken. Let it sit while you prep the asparagus.

Trim the asparagus. Snap off the woody ends, then cut the spears into 2–3 inch pieces if they’re thick. Keep thin spears whole for a nicer look.

Sear the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 3–5 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.

Make the garlic butter. Lower heat to medium. Add butter and the remaining 1 tablespoon olive oil to the skillet. Stir in the garlic. Cook 30–60 seconds, just until fragrant. Don’t let it brown.

Cook the asparagus. Add asparagus to the skillet with a pinch of salt and red pepper flakes if using. Toss to coat in the garlic butter. Cook 3–5 minutes, stirring occasionally, until crisp-tender and bright green.

Bring it together. Return the chicken and any juices to the pan. Sprinkle in lemon zest and drizzle in lemon juice. Toss gently to coat.

Add the Parmesan. Turn off the heat. Sprinkle the Parmesan over the chicken and asparagus. Toss until the cheese melts into the sauce, creating a light, glossy coating.

Taste and adjust. Add more salt, pepper, or lemon juice as needed. The flavors should be bright and savory, not heavy.

Finish and serve. Scatter with chopped parsley and extra Parmesan. Serve hot with your favorite side.