Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a skillet over medium-high heat. Stir in garlic and herbs. Cook another minute until the garlic is fragrant.
Reduce heat to medium, add chicken to pan, and cook for 6 minutes, then flip and cook another 5 minutes. Chicken should be nearly, but not completely cooked through.
Scoot the chicken over to the side and add remaining 1 tablespoon butter to the empty portion of the pan. After the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 6 minutes until tender and chicken is completely cooked through.
Serve immediately garnished with freshly cracked black pepper.
Notes
In place of the dried basil, oregano, and thyme, use 1 1/2 teaspoons of dried Italian seasoning.