1. Pat the boneless, skinless chicken breasts dry with paper towels. Slice them into 1-inch thick pieces or bite-sized cubes. This ensures even cooking and quicker preparation.

2. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, salt, and black pepper until evenly coated.

3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the chicken from the skillet and set it aside on a plate.

4. Add the trimmed asparagus spears to the same skillet (no need to clean it). If the skillet seems dry, you can add another teaspoon of olive oil. Saute the asparagus for 4-6 minutes, stirring occasionally, until it’s bright green and crisp-tender. You want it to still have a slight bite.

5. Pour the chicken broth or water into the skillet with the asparagus. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan – these bits add wonderful flavor.

6. Return the cooked chicken to the skillet with the asparagus. Stir gently to combine and heat through for another minute or two.

7. Remove the skillet from the heat. If desired, squeeze fresh lemon juice over the top and garnish with chopped fresh parsley before serving.