• Snap the ends off the asparagus and cut them into 3 inch strips. Set aside.

For the chicken:

• In a medium cast iron skillet, heat the oil on medium heat.
• Sprinkle the chicken thighs with 1/4 teaspoon black pepper, the garlic powder, and onion powder.
• Place them into the hot skillet and cook for about 7 minutes. Flip them over and cook for 7 more minutes.
• Remove the chicken from the skillet and set aside. Remove all but 1/2 teaspoon oil from the skillet and return to the burner.

For the sauce:

• Heat the butter in the microwave until just melted.
• In a medium bowl, combine the heavy cream, flour, melted butter, minced garlic, dried chives, parsley, Parmesan cheese, 1/4 teaspoon black pepper, and salt. Mix until well combined.
• In the same skillet used for the chicken, pour the sauce mixture in and bring to a boil for about 1 minute, stirring constantly.
• Reduce the heat to medium-low and add in the asparagus and the chicken thighs. Cover and simmer about 10 minutes or until chicken is cooked through. Serve and enjoy.