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A white casserole dish filled with a cheesy chicken asparagus bake, topped with fresh parsley.

Creamy Baked Chicken and Asparagus

A delicious, easy-to-make one-pan meal featuring tender baked chicken and crisp asparagus smothered in a rich, garlicky cream cheese and Parmesan sauce. Perfect for a weeknight dinner or a special occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Asparagus
  • 1.5 lbs boneless, skinless chicken breasts about 4 medium breasts
  • 1 lb fresh asparagus tough ends trimmed
For the Creamy Sauce
  • 4 oz cream cheese softened
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1/2 tsp onion powder
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare for Baking
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
  3. Trim the tough, woody ends off the asparagus spears. You can either snap them by hand or cut off about an inch from the bottom.
Make the Creamy Sauce
  1. In a large mixing bowl, combine the softened cream cheese, chicken broth, grated Parmesan cheese, minced garlic, onion powder, dried Italian seasoning, salt, and black pepper. Whisk until the mixture is smooth and well combined.
Assemble and Bake
  1. Place the seasoned chicken breasts in a single layer in the prepared baking dish.
  2. Pour about two-thirds of the creamy sauce evenly over the chicken breasts. Reserve the remaining sauce for the asparagus.
  3. Bake in the preheated oven for 20 minutes.
  4. Remove the baking dish from the oven. Arrange the trimmed asparagus spears around the chicken in the dish. Drizzle the remaining creamy sauce over the asparagus.
  5. Return the dish to the oven and continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the asparagus is tender-crisp.
  6. Carefully remove from the oven. Garnish with fresh chopped parsley, if desired. Let it rest for 5 minutes before serving.

Notes

For extra flavor, you can add a squeeze of fresh lemon juice over the dish before serving. This recipe also works well with boneless, skinless chicken thighs; adjust baking time as needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.