Prepare the lemon butter: To a medium bowl, add the softened butter, lemon zest & juice. Mix to combine well. For an extra smooth & creamy result, mix the lemon butter in a food processor. Set aside, or store in an airtight container in the refrigerator for up to 2 weeks.

Brown the chicken: Preheat the oven to 375 degrees F, ensuring a rack is positioned in the center of the oven. Melt 3 tablespoons of the prepared lemon butter in a heavy-bottomed oven-safe skillet (such as cast iron or stainless steel) over medium-high heat. Use paper towels to pat the chicken as dry as possible, then season well with kosher salt & lemon pepper. Once the butter is melted, carefully place the chicken breasts in the skillet. Cook 4-5 minutes per side, until browned well. Transfer to a plate & set aside.

Assemble the artichoke chicken skillet: Deglaze the skillet with white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Nestle the browned chicken breasts back into the skillet, along with the sliced asparagus, garlic, & artichoke hearts. Season the veggies with a good pinch of kosher salt & dot any remaining the lemon butter over the top of the chicken.

Bake: Transfer the skillet to the oven. Bake 15-20 minutes, or until an instant-read thermometer inserted in the thickest part of the largest chicken breast registers an internal temperature of 165 degrees F.

Serve: Finish the skillet with leafy herbs like basil & a good squeeze of lemon juice. Serve immediately with crusty bread or over a bed of rice. Enjoy!