Creamy Baked Chicken and Asparagus

Creamy Baked Chicken and Asparagus is a quick, rich dinner that cooks in one dish. This creamy baked chicken and asparagus recipe gives you tender chicken, bright asparagus, and a cheesy sauce that makes the whole meal feel special. For a similar weeknight comfort dish, try Creamy Garlic Chicken and Broccoli Skillet for another easy idea.

Why make this recipe

• Quick & easy: ready in about 30–40 minutes.
• Simple ingredients: common items you likely have.
• One-dish meal: less mess and fast clean-up.
• Comfort food: creamy sauce and melted cheese please most people.
• Great for guests: looks and tastes impressive with little work.

This version stands out because the asparagus cooks with the chicken in a creamy, cheesy sauce. You get bright, tender vegetables and moist chicken in the same bake.

Ingredients

• For the chicken and veg:
• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed (about 1 lb)
• For seasoning:
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the cream sauce:
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• For the cheese topping:
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Garnish (optional):
• 2 tablespoons fresh parsley, chopped

Notes: Trim asparagus ends before cooking. Use low-sodium broth if you watch salt.

How to Make Creamy Baked Chicken and Asparagus

1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish so food won’t stick.
2. Pat the chicken breasts dry with paper towels. Rub each with olive oil, then sprinkle garlic powder, onion powder, paprika, salt, and black pepper. Dry chicken helps the seasonings stick and browns better.
3. (Optional) Heat a skillet over medium-high heat. Sear the chicken 2–3 minutes per side until golden. This step adds color and flavor but won’t cook the chicken through. Transfer chicken to the baking dish.
4. Place trimmed asparagus around or between the chicken pieces in the dish so everything cooks evenly.
5. In the same skillet, lower the heat to medium and add the minced garlic. Cook about 1 minute until fragrant—don’t let it burn.
6. Pour in the heavy cream and chicken broth. Stir in the Dijon mustard and bring to a gentle simmer. Let it bubble softly until it slightly thickens—this helps the sauce coat the chicken.
7. Remove the skillet from heat and stir in the shredded mozzarella and grated Parmesan. Mix until the cheeses melt and the sauce is smooth.
8. Pour the warm creamy sauce over the chicken and asparagus, covering evenly.
9. Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender. If the cheese has not browned, broil 1–2 minutes—watch it closely.
10. Let rest 3–5 minutes. Sprinkle with chopped parsley before serving.

Visual cues: sauce should coat the back of a spoon; chicken juices run clear when done.

Directions

• Preheat oven to 400°F (200°C) and grease a 9×13-inch dish.
• Season chicken with oil and spices; sear 2–3 minutes per side if you like extra color.
• Arrange asparagus around the chicken in the dish.
• Sauté garlic, add cream, broth, and Dijon; simmer, then melt in mozzarella and Parmesan.
• Pour sauce over chicken and asparagus; bake 20–25 minutes until chicken hits 165°F (74°C).
• Garnish with parsley and serve warm.

How to serve Creamy Baked Chicken and Asparagus

• Serve right from the baking dish or plate each piece with asparagus and sauce spooned over.
• Pair with rice, mashed potatoes, or crusty bread to soak up the sauce.
• Add a simple green salad or roasted potatoes for a full meal.

How to store Creamy Baked Chicken and Asparagus

• Refrigerator: Cool to room temperature, cover, and store up to 3–4 days.
• Freezer: Place in a freezer-safe container for up to 2 months. Thaw overnight in fridge before reheating.
• Reheat: Warm gently in the oven at 325°F (160°C) until heated through, or microwave in short bursts, stirring the sauce to keep it smooth.

Tips to make Creamy Baked Chicken and Asparagus

• Trim asparagus tips so they cook evenly. Thick spears may need a little more time.
• Don’t overcook the chicken. Use a meat thermometer for best results.
• Searing is optional but adds color and a richer taste.
• For a smoother sauce, heat the cream mixture until slightly thickened before adding cheese.
• If you prefer more sauce, add an extra 1/4 cup chicken broth or cream—see this Creamy Garlic Chicken and Rice recipe for ideas on saucy versions.

Variation

• Swap asparagus for broccoli florets or green beans if you prefer.
• Use half-and-half instead of heavy cream for a lighter sauce (it will be thinner).
• Add lemon zest or a squeeze of lemon for brightness.
• Mix in sun-dried tomatoes or mushrooms for more flavor.
• Make it gluten-free by confirming your mustard and broth are gluten-free.

Conclusion

Creamy Baked Chicken and Asparagus gives you a fast, comforting meal with tender chicken, crisp-tender asparagus, and a rich, cheesy sauce. It’s easy to make for weeknights and pretty enough for guests. If you liked this recipe, you might enjoy this source for a similar take: Creamy Baked Chicken and Asparagus – Familystyle Food. Please leave a comment and a star rating if you try this dish, and share it on Pinterest or Facebook. What twist will you try next—more cheese, lemon, or a different veggie? Tell us below!

Frequently Asked Questions

Can I use frozen asparagus?

Yes. Thaw and pat dry well, then shorten the bake time if they are already soft. Frozen asparagus can be mushy, so fresh is best.

Can I use chicken thighs instead of breasts?

Yes. Use boneless thighs and check for doneness; they may need a few extra minutes but stay moist.

Is there a lighter cream option?

You can use half-and-half or a mix of milk and a little cornstarch to thicken, but the sauce will be less rich.

Can I make this gluten-free?

Yes—use gluten-free chicken broth and check your Dijon mustard label.

How do I stop the sauce from separating?

Heat gently and avoid boiling after you add the cheese. Stir until smooth and remove from high heat.

Creamy Baked Chicken and Asparagus

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

A quick, rich dinner featuring tender chicken and bright asparagus in a creamy, cheesy sauce, perfect for weeknights or impressing guests.

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Ingredients

Scale 1x2x3x

• 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
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. Pat the chicken breasts dry with paper towels. Rub each with olive oil, then sprinkle with garlic powder, onion powder, paprika, salt, and black pepper.
3. Optional: Heat a skillet over medium-high heat and sear the chicken for 2–3 minutes per side until golden. Transfer to the baking dish.
4. Place trimmed asparagus around or between the chicken pieces in the baking dish.
5. In the same skillet, lower the heat to medium and sauté minced garlic for about 1 minute until fragrant.
6. Pour in heavy cream and chicken broth. Stir in Dijon mustard and bring to a gentle simmer until it thickens slightly.
7. Remove from heat and stir in shredded mozzarella and grated Parmesan until melted and smooth.
8. Pour the warm creamy sauce over the chicken and asparagus, covering evenly.
9. Bake uncovered for 20–25 minutes until chicken reaches 165°F (74°C) and asparagus is tender. Optionally broil for 1–2 minutes to brown the cheese.
10. Let rest for 3–5 minutes and sprinkle with chopped parsley before serving.

Notes

Trim asparagus ends before cooking. Use low-sodium broth to reduce salt intake.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg