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Creamy baked chicken served with asparagus, a delicious dinner recipe.

Creamy Baked Chicken and Asparagus

A comforting and creamy baked chicken dish paired with vibrant asparagus, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless (skinless chicken breasts) Choose evenly sized breasts for uniform cooking.
  • 1 bunch asparagus (trimmed, about 1 lb) Look for firm stalks with closed tips.
Seasoning and Sauce
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream Full fat gives silkiness.
  • ½ cup chicken broth
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic (minced)
  • 1 cup shredded mozzarella cheese Use low-moisture for a creamy finish.
  • ½ cup grated Parmesan cheese Freshly grated melts better.
  • 2 tablespoons fresh parsley (chopped, optional garnish) For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  2. Pat chicken dry and rub with olive oil. Season with garlic powder, onion powder, paprika, salt, and pepper.
Cooking
  1. (Optional) Heat a skillet over medium-high heat and sear chicken for 2–3 minutes per side until golden. Transfer chicken to the baking dish.
  2. Arrange trimmed asparagus around the chicken in the baking dish.
  3. In the same skillet, add minced garlic and cook for 1 minute. Stir in heavy cream, chicken broth, and Dijon mustard, bringing to a gentle simmer.
  4. Stir in mozzarella and Parmesan until melted and smooth, then pour the sauce over the chicken and asparagus.
  5. Bake uncovered for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  6. Garnish with fresh parsley and serve warm.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. For best flavor, store sauce and chicken together and add a splash of broth when reheating.