Heat the oil in a large cast-iron skillet over medium-high heat. Once the pan is hot, add the chicken and season with salt and pepper. Add half of the butter, half of the garlic cloves, and half of the soy sauce, then half of the basil and parsley. Stir and cook until all sides of the chicken pieces are browned. Transfer from the skillet to a plate and set aside.
Lower heat to medium and add the chicken broth plus the remaining butter, soy sauce, and garlic cloves. Stir, then add in the asparagus. Sauté until the asparagus is cooked through. As soon as the asparagus has turned a lovely deeper green and is softer and cooked through, return the chicken to the skillet.
Allow the chicken to cook with the asparagus for 3 to 4 minutes. Sprinkle the remaining basil and parsley over the dish. Serve.
Notes
Storage Tips: Store in an airtight container in the refrigerator for up to four days or freeze for up to two months.Cooking tips: cut the chicken pieces into equal sizes so they cook evenly. Choose thin asparagus instead of thicker asparagus: it cooks faster and is easier to cook evenly.Substitution options: