In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 sliced onion and 3 minced garlic cloves, sautéing for about 3–4 minutes until the onion is translucent and aromatic. Stir occasionally to prevent the garlic from burning. Once cooked, transfer the mixture to a bowl and set aside.

Return the skillet to the heat and add 2 tablespoons of butter. Once melted, add 4 boneless, skinless chicken breasts to the skillet, searing each side for 5–6 minutes until golden brown. Use tongs to flip the chicken for even cooking. When cooked through, remove from skillet and set aside.

In the same skillet, combine 1 cup of chicken broth, ½ cup of heavy cream, 4 oz of cream cheese, ½ cup of shredded cheddar cheese, and ¼ cup of grated Parmesan cheese. Whisk over medium heat for about 3–5 minutes until the cheeses melt and the mixture is smooth.

Return the seared chicken breasts back to the skillet, ensuring they are submerged in the creamy sauce. Cover and reduce heat to low, letting them simmer for about 10 minutes.

Incorporate 1 bunch of chopped asparagus into the skillet. Stir gently to coat in the creamy sauce, then cover and cook for an additional 5–7 minutes until the asparagus is bright green and just tender.

If the sauce is thicker than desired, leave the skillet uncovered and let it simmer for an extra 2–3 minutes. Taste and adjust seasoning if needed, then serve your Chicken & Asparagus One Skillet Meal, garnished with freshly chopped parsley if desired.