1. Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray.

2. Pat the chicken breasts dry with paper towels, place them on a plate, drizzle with 1 tablespoon olive oil, and season on both sides with 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and Italian seasoning.

3. Trim the woody ends from the asparagus spears and arrange them in an even layer across the bottom of the prepared baking dish. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

4. In a medium skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly so it does not brown.

5. Pour in the heavy cream and chicken broth, whisking to combine. Stir in the Dijon mustard and grated Parmesan cheese, then simmer for 3–4 minutes, stirring often, until the sauce slightly thickens and the Parmesan is melted. Taste and adjust seasoning if needed.

6. Pour about one-third of the cream sauce evenly over the asparagus in the baking dish.

7. Place the seasoned chicken breasts on top of the asparagus, then spoon the remaining cream sauce over and around the chicken so each piece is well coated.

8. Sprinkle the shredded mozzarella cheese evenly over the chicken and some into the sauce.

9. Bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the sauce is bubbling around the edges.

10. If desired, switch the oven to broil for 2–3 minutes at the end of baking to brown the cheese on top, watching closely so it does not burn.

11. Remove the dish from the oven and let it rest for 5 minutes so the juices settle and the sauce thickens slightly.

12. Sprinkle with chopped fresh parsley and drizzle with fresh lemon juice, if using, then serve each chicken breast with asparagus and plenty of creamy sauce spooned over the top.