Creamy Chicken Asparagus Bake (Print Version)
Creamy chicken and asparagus in a cheesy cream sauce, baked until golden; low-carb, high-protein, serves four.
# What You 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 plus 2 tablespoons heavy cream
06 - 4 oz cream cheese, softened
07 - ¼ cup grated Parmesan cheese (about 1.75 oz)
08 - 3.5 oz shredded mozzarella cheese
→ Seasonings
09 - 1 teaspoon dried thyme
10 - ½ teaspoon paprika
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 2 tablespoons olive oil
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
# How to Prepare:
01 - Preheat oven to 400°F (200°C). Lightly grease a 9×12-inch baking dish and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and sauté until lightly browned on all sides but not fully cooked through, about 4–5 minutes. Transfer chicken to a plate and set aside.
03 - Add the remaining 1 tablespoon olive oil to the same skillet. Sauté the diced onion and minced garlic 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 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 evenly. Sprinkle the grated Parmesan and shredded mozzarella uniformly over the top.
08 - Bake uncovered for 20–25 minutes, or until the cheese topping is golden brown and bubbling and the chicken is cooked through to an internal temperature of 165°F (74°C).
09 - Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
# Expert Advice:
01 -
- The cream cheese sauce is rich enough to feel indulgent but comes together in one skillet with zero fuss.
- Asparagus keeps its bright color and slight snap, adding freshness that balances every creamy bite.
- It reheats beautifully the next day, making it just as good for lunch as it was for dinner.
02 -
- Do not fully cook the chicken during the searing step because it finishes cooking in the oven and overcooking will make it dry and tough.
- Softening the cream cheese before adding it to the skillet prevents ugly lumps that are impossible to fix once they form.
- Pre shredded bagged cheeses often contain anti caking agents that prevent smooth melting, so grate your own for the best results.
03 -
- Letting the bake rest for five minutes before serving allows the sauce to set slightly and makes serving much cleaner.
- A quick run under the broiler for the last two minutes of cooking creates an irresistibly browned and blistered cheese top that guests always notice.