Creamy Chicken Asparagus Bake (Printable)
Silky, cheesy chicken and asparagus baked until golden for a hearty, weeknight-friendly main in under an hour.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cut into bite-size pieces
→ Vegetables
02 - 1 bunch (about 10.5 oz) fresh asparagus, trimmed and cut into 2-inch pieces
03 - 1 small yellow onion, finely diced
04 - 2 garlic cloves, minced
→ Dairy
05 - 1 cup heavy cream
06 - 1 cup (4.2 oz) shredded mozzarella cheese
07 - ½ cup (1.8 oz) grated Parmesan cheese
08 - 2 tbsp butter
→ Sauces & Liquids
09 - ½ cup low-sodium chicken broth
10 - 1 tbsp lemon juice
→ Spices & Seasonings
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - ¼ tsp dried thyme
14 - ¼ tsp ground nutmeg
→ Other
15 - 2 tbsp all-purpose flour (or gluten-free flour blend)
16 - ½ cup gluten-free or regular breadcrumbs (optional, for topping)
17 - 1 tbsp olive oil
# Steps:
01 - Preheat oven to 400°F. Grease a medium baking dish (about 2 quarts) with butter or nonstick spray.
02 - Heat olive oil in a large skillet over medium heat. Add chicken pieces and season with salt and pepper. Sauté until lightly browned but not fully cooked through, about 4–5 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, melt butter over medium heat. Add diced onion and sauté for 2 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour into the skillet and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in chicken broth, followed by heavy cream and lemon juice. Continue cooking and stirring until the sauce thickens, about 3 minutes.
05 - Remove skillet from heat. Stir in dried thyme, ground nutmeg, half of the Parmesan cheese, and half of the mozzarella cheese until fully melted and the sauce is smooth.
06 - Fold the seared chicken pieces and asparagus into the cream sauce, tossing gently until everything is evenly coated.
07 - Transfer the mixture into the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top. Add a layer of breadcrumbs if desired for extra crunch.
08 - Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through, the asparagus is tender, and the top is golden brown and bubbling.
09 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set.
# Expert Advice:
01 -
- The cream sauce comes together in one skillet and you never dirty a second pot.
- It reheats beautifully so you can look forward to leftovers for lunch the next day.
02 -
- Do not skip the rest time because the sauce thickens as it cools slightly and will hold together beautifully on the plate.
- Taste the sauce before you pour it into the dish because this is your last chance to adjust salt or add another squeeze of lemon.
03 -
- Pound the chicken breasts to even thickness before cutting so every piece finishes cooking at the same time.
- A tiny pinch of nutmeg goes a long way so measure it carefully and never exceed a quarter teaspoon.