Description
A simple yet delicious dish featuring tender chicken breasts baked with asparagus in a rich, creamy sauce, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 bunch of trimmed asparagus (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 (for garnish)
Instructions
- Preheat the oven and prepare your baking dish.
- Pat the chicken dry and rub it with olive oil, seasoning it evenly with garlic powder, onion powder, paprika, salt, and pepper.
- If you opt for searing, heat a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden but not fully cooked.
- Transfer the chicken to the prepared baking dish.
- Arrange the trimmed asparagus around the chicken.
- In the same skillet, add the minced garlic and cook for about a minute until fragrant. Stir in the heavy cream, chicken broth, and Dijon mustard, bringing the mixture to a gentle simmer.
- Stir in the mozzarella and Parmesan until melted and the sauce is smooth.
- Pour the creamy sauce over the chicken and asparagus.
- Bake uncovered for 20-25 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh parsley and serve warm.
Notes
For best results, ensure chicken is at room temperature before cooking. Avoid overcrowding the baking dish for even cooking.
