Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then cook until golden brown and cooked through, about 6-7 minutes per side.

Remove chicken from the skillet and set aside. In the same skillet, add asparagus and sauté for 3-4 minutes until tender.

In a mixing bowl, combine crème fraîche, lemon juice, and zest. Stir until smooth.

Return chicken to the skillet, pour the crème fraîche mixture over the chicken and asparagus, and cook for an additional 2-3 minutes until heated through.