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Creamy baked chicken and asparagus in a garlic Parmesan cream sauce in a white baking dish

Creamy Baked Chicken and Asparagus

Tender boneless chicken breasts baked in a rich garlic Parmesan cream sauce with fresh asparagus in one pan. An easy, impressive weeknight dinner ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness for uniform cooking
  • 1 lb asparagus trimmed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream half-and-half can be used for a lighter sauce
  • 0.5 cup chicken broth
  • 1 tbsp Dijon mustard
  • 3 cloves garlic minced
  • 1 cup shredded mozzarella cheese low-moisture recommended
  • 0.5 cup grated Parmesan cheese freshly grated recommended, not pre-shredded
  • 2 tbsp fresh parsley chopped, optional garnish

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Instant-read thermometer
  • Whisk or wooden spoon
  • Paper towels

Method
 

  1. Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish.
  2. Pat the chicken breasts dry with paper towels. Rub with 2 tablespoons olive oil. Season all over with garlic powder, onion powder, paprika, salt, and black pepper.
  3. Optional: Heat a skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side until the surface is golden brown. The chicken will not be fully cooked through. Transfer to the prepared baking dish.
  4. Place the trimmed asparagus around and between the chicken in the baking dish.
  5. In the same skillet over medium heat, add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream, chicken broth, and Dijon mustard. Bring to a gentle simmer. Stir in the mozzarella and Parmesan until fully melted and the sauce is smooth.
  6. Pour the cream sauce evenly over the chicken and asparagus. Bake uncovered for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F and the sauce is bubbling at the edges.
  7. Garnish with fresh chopped parsley if desired and serve warm.

Notes

Pound chicken to even thickness before seasoning for uniform cooking. Searing before baking is optional but adds golden color and deeper flavor. Use freshly grated Parmesan as pre-shredded can clump in the sauce. Make-ahead: assemble through the sauce step, refrigerate up to 24 hours, and add 5 to 10 extra minutes to the bake time. For keto or low-carb, serve with cauliflower rice or zucchini noodles.