Gather all ingredients.
Place one chicken breast on a cutting board. Cover chicken breast with plastic wrap and pound with a meat mallet until 3/4-inch thick. Repeat with remaining chicken breasts.
Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon olive oil in a very-large skillet over medium-high heat. Add chicken and cook until golden brown and an instant-read thermometer inserted into the center of a breast reads at least 165 degrees F (74 degrees C), 8 to 10 minutes, turning halfway. Remove chicken from the skillet; set aside.
Add asparagus to the skillet. Cook over medium-high, until bright green and crisp tender, stirring occasionally, 2 to 3 minutes. Remove asparagus from the skillet; set aside.
Juice half of the lemon (about 1 1/2 tablespoon juice) and slice the remaining half in wedges.
Add lemon juice, whipping cream, Parmesan cheese, garlic, and Italian seasoning to the skillet
Simmer over medium-high, scraping the bottom of the skillet with a wooden spoon to release any browned bits, 2 minutes. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add chicken and asparagus back into the skillet. Simmer until heated through and sauce reaches desired consistency, about 1 minute. Serve with lemon wedges.
