1. Preheat oven to 375°F (190°C).

2. Season chicken breasts or thighs with salt, pepper, and Italian seasoning.

3. In a 10- to 12-inch oven-safe skillet, melt 1 tablespoon butter and optional olive oil over medium heat.

4. Add chicken and sear for 4 to 5 minutes per side until golden brown; remove and set aside.

5. In the same skillet, add asparagus and sauté for 2 to 3 minutes until bright green; remove and set aside.

6. Lower heat, add remaining butter and sauté garlic for 30 seconds until fragrant.

7. Pour in chicken broth and deglaze skillet, scraping up browned bits.

8. Add heavy cream and cream cheese, stirring until smooth and slightly thickened, about 3 to 5 minutes.

9. Stir in half of the shredded cheese until melted.

10. Return chicken and asparagus to skillet, spooning sauce over them.

11. Sprinkle remaining cheese on top.

12. Transfer skillet to oven and bake uncovered for 15 to 20 minutes until chicken reaches 165°F (74°C) and sauce is bubbling.

13. Remove from oven and let rest for 5 minutes.

14. Drizzle lemon juice over bake and garnish with parsley before serving.