Description
A comforting one-pan dish featuring chicken roasted in a rich garlic cream sauce alongside tender asparagus, perfect for busy weeknights or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed (about 1 lb)
- 2 tablespoons olive oil (or avocado 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 (low-sodium preferred)
- 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 to 400°F (200°C) and grease a 9×13-inch baking dish.
- Pat chicken breasts dry with paper towels, rub with olive oil, and season with garlic powder, onion powder, paprika, salt, and pepper.
- Heat a skillet over medium-high heat and optionally sear chicken for 2–3 minutes per side until golden.
- Arrange asparagus around the chicken in the baking dish.
- In the same skillet, add minced garlic and cook until fragrant, then add heavy cream and chicken broth.
- Stir in Dijon mustard and bring to a gentle simmer.
- Add mozzarella and Parmesan, stir until melted and smooth.
- Pour the creamy sauce over chicken and asparagus.
- Bake uncovered for 20–25 minutes, until chicken reaches 165°F (74°C).
- Let rest for 5 minutes, garnish with parsley, and serve warm.
Notes
For lower-fat options, use light cream or mix half-and-half with cornstarch. Gluten-free ingredients are naturally GF; check labels on Dijon if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American