Preheat your oven to 400°F (200°C). Lightly wipe a large, deep baking dish with extra virgin olive oil. Pat the chicken breasts thoroughly dry with paper towels. In a small bowl, combine the garlic powder, paprika, dried oregano, wild thyme, rosemary, salt, and pepper. Rub the chicken breasts evenly with 1 tablespoon of EVOO, then press the spice mix onto both sides.

Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 3 to 4 minutes per side until a beautiful golden-brown crust forms. Remove the chicken from the skillet and set aside on a plate (it will finish cooking completely in the oven).

Reduce the skillet heat to medium. Add the butter and remaining EVOO, scraping up any browned bits from the bottom of the pan. Add the minced garlic and sauté for 1 minute until highly fragrant. Pour in the chicken broth and the milk/cornstarch mixture, whisking constantly. Bring to a gentle simmer. Stir in the grated Parmigiano-Reggiano, lemon juice, and lemon zest. Whisk until smooth and slightly thickened.

Arrange the trimmed fresh asparagus spears in a single even layer across the bottom of your prepared baking dish. Place the seared chicken breasts beautifully on top of the asparagus bed. Pour the warm garlic cream sauce evenly over the chicken and vegetables. Generously smother the top of each breast with the shredded mozzarella cheese.

Bake uncovered for 20 to 25 minutes until the cheese is bubbling and heavily blistered with golden-brown spots. Ensure a meat thermometer inserted into the center of the chicken reads 165°F (74°C).

Remove from the oven and let the casserole rest for 5 minutes to lock in the juices. Garnish with chopped fresh flat-leaf parsley before carving and serving hot.