Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add the trimmed asparagus and sprinkle with thyme and oregano. Cook for 4-5 minutes, stirring occasionally, until tender but still crisp.

Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.

Stir in the lemon zest and juice, scraping up any browned bits from the bottom of the skillet.

Return the chicken to the skillet and spoon the lemon butter sauce over it. Add the asparagus back into the skillet and gently toss everything together.

Cook for an additional 2-3 minutes to heat through. Garnish with fresh parsley before serving.