Heat olive oil in a skillet over medium heat.

Season chicken breasts with salt and pepper, then add to the skillet.

Cook chicken for about 6-7 minutes on each side until golden brown and cooked through.

Remove chicken from skillet and let rest.

In the same skillet, add asparagus and sauté for 3-4 minutes.

Add crème fraîche, lemon zest, and juice to the skillet, stirring to combine.

Return chicken to the skillet, coating with the sauce.

Serve hot with additional lemon if desired.