Creamy Chicken Asparagus Bake (Printable Version)
Tender chicken, bright asparagus and creamy cheeses baked until golden—comforting, low‑carb main ready in under an hour.
# Ingredient List:
→ Meats
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 and Sauces
05 - ¾ cup heavy cream
06 - 4 oz cream cheese, softened to room temperature
07 - ½ cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
→ Seasonings
09 - 1 teaspoon dried thyme
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon kosher salt
12 - ¼ teaspoon freshly ground black pepper
13 - 2 tablespoons extra virgin olive oil
→ Garnish
14 - 2 tablespoons fresh flat-leaf parsley, finely chopped
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and sauté until lightly golden on all sides but not fully cooked through, about 4–5 minutes. Transfer chicken to a plate and set aside.
03 - Add the remaining tablespoon of olive oil to the same skillet. Sauté the diced onion and minced garlic over medium heat until softened and fragrant, about 2 minutes.
04 - Add the asparagus pieces to the skillet and cook for 2–3 minutes, stirring occasionally, until bright green and crisp-tender.
05 - Reduce heat to low. Add the cream cheese and heavy cream to the skillet, stirring constantly until the cream cheese melts and the sauce is smooth. Stir in the dried thyme and smoked paprika until evenly incorporated.
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 Parmesan and mozzarella cheeses 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.
09 - Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve hot.
# Expert Tips:
01 -
- One skillet does almost all the work before it even hits the oven, which means fewer dishes and more time to actually enjoy your evening.
- The cream cheese and heavy cream sauce is luxuriously rich without needing a single can of soup or processed shortcut.
02 -
- Do not fully cook the chicken during the skillet step because it finishes in the oven and overcooking will make it dry and chalky.
- If your cream cheese is cold it will leave unpleasant lumps in the sauce so always soften it first or microwave it for fifteen seconds.
03 -
- Premade cheese blends often contain anti caking agents that prevent smooth melting so grate your own cheese whenever possible.
- Letting the bake rest for five minutes before serving allows the sauce to thicken slightly and makes it easier to scoop neat portions.