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Creamy Baked Chicken and Asparagus

Tender chicken breasts baked in a rich garlic Parmesan cream sauce with fresh asparagus. An easy one-pan dinner that feels indulgent yet wholesome.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 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 full-fat recommended
  • 0.5 cup chicken broth
  • 1 tbsp Dijon mustard
  • 3 garlic cloves minced
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese freshly grated preferred
  • 2 tbsp fresh parsley chopped, optional garnish

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Meat thermometer

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Pat chicken breasts dry with paper towels and rub with olive oil. Season all over with garlic powder, onion powder, paprika, salt, and black pepper. Pound to even thickness if needed.
  3. Heat a skillet over medium-high heat. Sear chicken for 2 to 3 minutes per side until a golden crust forms. The chicken does not need to be cooked through. Transfer to the prepared baking dish.
  4. Arrange trimmed asparagus in a single layer around the chicken in the baking dish.
  5. In the same skillet over medium heat, cook minced garlic for about 1 minute until fragrant, watching carefully so it does not burn. Pour in heavy cream, chicken broth, and Dijon mustard. Bring to a gentle simmer, then stir in mozzarella and Parmesan cheese until smooth and creamy.
  6. Pour the cream sauce evenly over the chicken and asparagus. Bake uncovered for 20 to 22 minutes, or until chicken reaches an internal temperature of 165 degrees F (74 degrees C).
  7. Garnish with fresh parsley and serve warm with pasta, rice, mashed potatoes, or crusty bread.

Notes

Pound chicken to even thickness for uniform cooking. Searing before baking is optional but adds rich golden flavor. Use freshly grated Parmesan for a smoother sauce. Half-and-half can replace heavy cream for a lighter version. Make-ahead: assemble and refrigerate up to 24 hours before baking, adding 5 to 10 extra minutes to bake time. For low-carb: serve with cauliflower rice or zucchini noodles. Store leftovers refrigerated up to 3 days or frozen up to 2 months. Reheat gently with a splash of cream or broth.