Creamy Chicken Asparagus Bake (Printable version)
Tender chicken and asparagus in a creamy cheese sauce, baked until golden — comforting and low-carb.
# What you need:
→ Meats
01 - 2 large chicken breasts (about 1.1 lb), cubed
→ Vegetables
02 - 1 bunch fresh asparagus (about 14 oz), trimmed and cut into 2-inch pieces
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
→ Sauces and Dairy
05 - ¾ cup heavy cream
06 - 4 oz cream cheese, softened
07 - ¼ cup grated Parmesan cheese (about 1.75 oz)
08 - 3.5 oz shredded mozzarella cheese
→ Seasonings
09 - 1 tsp dried thyme
10 - ½ tsp paprika
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - 2 tbsp olive oil
→ Garnish
14 - 2 tbsp fresh parsley, chopped
# How To:
01 - Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and sauté until lightly browned on all sides but not fully cooked through, about 4–5 minutes. Remove chicken from the skillet and set aside.
03 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the diced onion and minced garlic until fragrant and translucent, about 2 minutes.
04 - Stir the asparagus pieces into the skillet and cook for 2–3 minutes until bright green and just tender-crisp.
05 - Reduce heat to low. Add the softened cream cheese and heavy cream to the skillet, stirring constantly until the mixture is smooth and well combined. Season with dried thyme and paprika.
06 - Return the seared chicken to the skillet, folding it into the cream sauce and vegetables. Let the mixture simmer gently for 2–3 minutes so the flavors meld together.
07 - Transfer the entire skillet mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the grated Parmesan and shredded mozzarella evenly over the top.
08 - Bake uncovered for 20–25 minutes, or until the cheese topping is golden and bubbling and the chicken is cooked through to an internal temperature of 165°F.
09 - Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
# Expert Advice:
01 -
- Everything cooks in one skillet before it goes into the oven, so cleanup is almost suspiciously easy.
- The cheese sauce tastes like something you would spend hours on, but it comes together in about ten minutes flat.
02 -
- Do not fully cook the chicken in the skillet because it finishes in the oven, overcooking it at this stage guarantees dry meat.
- The cream cheese must be softened before you add it or you will chase lumps around the pan for ten frustrating minutes.
03 -
- A squeeze of lemon juice stirred into the sauce right before assembly brightens the whole dish without adding any detectable lemon flavor.
- Broil the top for the final two minutes if you want a deeply blistered, restaurant quality cheese crust.