Prep the chicken: pat the 6 oz chicken breast dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Drying the meat removes surface moisture so the chicken will brown well when it hits the hot pan — browning builds flavor through the Maillard reaction.

If your asparagus is not roasted yet: preheat the oven to 425°F (220°C). Toss 1 cup asparagus with 1 tsp avocado oil, a pinch of salt and pepper, spread on a baking sheet and roast 8–10 minutes until tender and lightly charred at the tips. Roasting concentrates the vegetable’s sweetness and gives a pleasant texture contrast to the silky sauce.

Warm a 10–12 inch skillet over medium-high heat until hot (you should see a slight shimmer). Add 1 tbsp avocado oil and swirl to coat. A properly heated pan prevents the chicken from sticking and promotes an even golden crust.

Sear the chicken: add the seasoned breast and cook 3–4 minutes without moving it until a deep golden crust has formed, then flip and sear the other side 2–3 minutes until cooked through (internal temperature 160–165°F / 71–74°C). Searing seals flavor and color; don’t overcook — the residual heat will bring it to perfect doneness while the sauce reduces.

Remove the chicken to a warm plate and tent loosely with foil to rest. Resting lets the juices redistribute so the meat remains moist when sliced.

Lower the heat to medium. Add the minced garlic to the hot pan and sauté for 20–30 seconds until fragrant — this blooms the garlic’s aroma without burning it (burnt garlic tastes bitter).

Deglaze the pan: pour in 1/2 cup low-sodium chicken stock and scrape the brown bits (fond) from the bottom with a wooden spoon. Those browned bits carry concentrated flavor and form the base of a great sauce.

Add 3 tbsp fresh lemon juice and 2 tbsp drained capers. Increase heat to medium-high and simmer briskly for 3–4 minutes until the sauce reduces by about one-third — reduction concentrates the flavors and slightly thickens the sauce even without flour.

Taste and adjust seasoning — because capers are salty, you may not need to add more salt. If the sauce is too tart, mute a little with a pinch of sugar or a splash more stock; if it’s too thin, simmer another minute.

Finish the sauce: lower the heat to low and whisk in 1 tsp unsalted butter (or 1 tsp avocado oil if avoiding dairy) until glossy and slightly thickened. Swirling in a small amount of cold butter (monter au beurre) emulsifies the sauce and gives it a silky mouthfeel and sheen.

Return the chicken to the pan and spoon the sauce over it to rewarm for 30–60 seconds, basting so the flavors meld. This final warm-through ensures even temperature without overcooking.

Plate: place the roasted asparagus on the plate, set the chicken on top or beside it, spoon the lemon-caper sauce generously over the chicken, scatter any remaining capers and chopped parsley, and garnish with lemon slices. Serve immediately so the sauce is glossy and hot.