Prep the chicken. Pat chicken dry. If using breasts, slice in half horizontally to make cutlets. Season both sides with salt, black pepper, and lemon pepper seasoning. Lightly dust with flour if using.

Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat. Add chicken and cook 3 to 5 minutes per side until golden and cooked through. Transfer to a plate.

Cook the asparagus. Add asparagus to the same pan with a pinch of salt. Sauté 3 to 4 minutes until bright green and crisp tender. Add a tiny splash of water if the pan looks dry.

Sauté the garlic. Add garlic and cook 30 seconds, stirring constantly.

Make the sauce. Add broth, lemon juice, and lemon zest. Scrape up any browned bits and let the sauce simmer 1 to 2 minutes until slightly reduced. Stir in honey if using.

Finish and serve. Turn off the heat. Stir in the remaining 1 tablespoon butter until melted. Return chicken to the pan and spoon sauce over the top. Garnish with parsley and serve right away