Creamy Chicken Asparagus Bake (Printable)
Chicken and asparagus in a creamy cheese sauce, baked until golden for a simple, protein-rich weeknight main.
# What You’ll Need:
→ Chicken & Meat
01 - 2 large boneless skinless chicken breasts (about 1.1 lb), cut into 1-inch cubes
→ Vegetables
02 - 1 bunch fresh asparagus (about 14 oz), trimmed and cut into 2-inch pieces
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
→ Dairy & Cheese
05 - ¾ cup heavy whipping cream
06 - 4 oz cream cheese, softened to room temperature
07 - ¼ cup grated Parmesan cheese (about 1.75 oz)
08 - 3.5 oz shredded mozzarella cheese
→ Seasonings & Pantry
09 - 1 tsp dried thyme
10 - ½ tsp paprika
11 - ½ tsp kosher salt
12 - ¼ tsp freshly ground black pepper
13 - 2 tbsp extra-virgin olive oil, divided
14 - 2 tbsp fresh flat-leaf parsley, chopped (for garnish)
# How To Make It:
01 - Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and sauté until lightly golden on the outside but not fully cooked through, about 4–5 minutes. Transfer the chicken to a plate and set aside.
03 - Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the diced onion and minced garlic over medium heat 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 creamy sauce and vegetables. Let the mixture simmer gently for 2–3 minutes so the flavors meld together.
07 - Transfer the entire mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the grated Parmesan and shredded mozzarella evenly across the top.
08 - Bake uncovered for 20–25 minutes, or until the cheese topping is deeply golden and bubbling and the chicken is cooked through to an internal temperature of 165°F (74°C).
09 - Remove from the oven and let the bake rest for 5 minutes. Garnish with chopped fresh parsley and serve hot.
# Expert Tips:
01 -
- The cream cheese sauce tastes like something from a fancy restaurant but comes together in one skillet with zero fuss.
- It is low carb and packed with protein so you feel full without the heaviness of a traditional casserole.
02 -
- Do not skip softening the cream cheese because cold cream cheese will leave you with lumpy sauce no matter how vigorously you stir.
- Undercooking the chicken slightly during the sear is intentional since it finishes cooking in the oven and stays incredibly juicy.
03 -
- Use the largest skillet you own because everything needs room to cook in a single layer and overcrowding leads to steaming instead of browning.
- A quick broil for the last two minutes of baking gives you those gorgeous dark golden spots on the cheese that make everyone reach for their phone to take a picture.