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Looking down at a creamy baked chicken breast topped with melted mozzarella and Parmesan, surrounded by tender asparagus spears.

Creamy Baked Chicken and Asparagus

Baked chicken and asparagus in a creamy sauce with mozzarella and Parmesan, ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 bunch asparagus, trimmed (about 1 lb)
  • 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
  • ½ cup chicken broth
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions
 

  • Preheat Oven and Grease Dish:

    Set oven to 400°F (205°C). Coat a 9x13-inch baking dish lightly with grease.

  • Season Chicken with Spices:

    Dry chicken with paper towels and coat with olive oil. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper.

  • Brown Chicken in Skillet:

    For added taste, optionally brown chicken in a skillet over medium-high heat for 2–3 minutes per side until golden (not cooked through). Move to the baking dish.

  • Arrange Asparagus in Dish:

    Arrange trimmed asparagus around the chicken in the dish.

  • Make Cream Sauce:

    Using the same skillet, sauté minced garlic for 1 minute. Pour in heavy cream, chicken broth, and Dijon mustard. Warm to a gentle simmer, then mix in mozzarella and Parmesan until melted and smooth.

  • Bake Chicken and Asparagus:

    Cover chicken and asparagus with the cream sauce. Bake uncovered for 20–25 minutes until chicken internal temperature hits 165°F (75°C).

  • Garnish with Parsley:

    Top with fresh parsley and serve hot.
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