Creamy Chicken Asparagus Bake (Printable)

Golden-baked chicken with asparagus in a creamy cheese sauce, a comforting low-carb main for family dinners.

# What You'll 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 - ½ 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 Make:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add 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 and set aside.
03 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté diced onion and minced garlic until fragrant and translucent, about 2 minutes.
04 - Stir asparagus pieces into the skillet and cook for 2–3 minutes until bright green and just tender-crisp.
05 - Reduce heat to low. Add softened cream cheese and heavy cream to the skillet, stirring continuously until smooth and well combined. Season with dried thyme and paprika.
06 - Return the seared chicken to the skillet, tossing to coat evenly with the sauce and vegetables. Simmer gently for 2–3 minutes to meld flavors.
07 - Transfer the entire mixture into the prepared baking dish, spreading it into an even layer. Sprinkle grated Parmesan and shredded mozzarella uniformly 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 oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.

# Expert Tips:

01 -
  • The sauce comes together in the same skillet you cook the chicken in, so cleanup is almost embarrassingly easy.
  • It reheats beautifully the next day, making it one of those rare casseroles that actually tastes better as leftovers.
  • You can swap the asparagus for whatever green vegetable is lurking in your crisper drawer and it still works flawlessly.
02 -
  • Do not overcook the chicken during the searing step because it finishes cooking in the oven and dry chicken is the fastest way to ruin this dish.
  • The sauce will look slightly loose when you transfer it to the baking dish but it thickens considerably as it bakes and rests, so trust the process.
  • Check labels on pre grated cheeses if gluten is a concern because many contain anticaking powders that may include trace gluten.
03 -
  • Dry the chicken pieces thoroughly with paper towels before searing because excess moisture is the enemy of a good golden crust.
  • Reserve a small handful of the mozzarella and add it in the last five minutes of baking for an extra gooey, freshly melted layer on top.

Go Back