Creamy Baked Chicken and Asparagus
This Creamy Baked Chicken and Asparagus is a rich and comforting dish—tender chicken breasts baked in a creamy sauce with fresh asparagus, then topped with melted cheese for an easy, flavorful dinner everyone will love!
Ingredients
- 4 boneless (skinless chicken breasts)
- 1 bunch asparagus trimmed (about 1 lb)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped (optional garnish)
Instructions
- Preheat Oven – Set oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- Prepare Chicken – Pat chicken dry and rub with olive oil. Season with garlic powder, onion powder, paprika, salt, and pepper.
- Sear Chicken (Optional for Extra Flavor) – Heat a skillet over medium-high heat and sear chicken 2–3 minutes per side until golden (not fully cooked). Transfer to the baking dish.
- Arrange Asparagus – Place trimmed asparagus around the chicken in the baking dish.
- Make the Cream Sauce – In the same skillet, add minced garlic and cook 1 minute. Stir in heavy cream, chicken broth, and Dijon mustard. Bring to a gentle simmer, then stir in mozzarella and Parmesan until melted and smooth.
- Bake – Pour the creamy sauce over chicken and asparagus. Bake uncovered for 20–25 minutes, or until chicken reaches 165°F (74°C) internal temperature.
- Serve – Garnish with fresh parsley and serve warm.
Notes
Pound chicken breasts to an even thickness for consistent cooking. Use fresh asparagus for best results—look for firm, bright stalks. To retain creaminess, reheat leftovers gently with a splash of broth. Add a squeeze of lemon juice for a bright touch in the sauce.