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Creamy Chicken Bake with Asparagus

A delightful baked chicken dish rich in flavor and texture, blending juicy chicken pieces with tender asparagus and a creamy sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the base
  • 4 tablespoons butter Adding a rich, velvety base.
  • 1.5 pounds boneless skinless chicken breasts, cut into 1" pieces Providing juicy, tender protein.
  • 1 pound asparagus, cut into 1" to 2" pieces then steamed For a fresh and slightly crunchy contrast.
  • 0.25 cup onion, chopped To bring aromatic sweetness.
  • 8 ounces mushrooms, sliced For an earthy depth of flavor.
For the sauce
  • 0.5 cup chicken broth Enhancing the savory essence of the dish.
  • 0.75 cup heavy cream Creating a luxurious creaminess.
  • 0.5 teaspoon kosher salt For essential seasoning.
  • 0.5 teaspoon pepper For essential seasoning.
  • 0.5 teaspoon dried thyme Adding herbal warmth.
  • 0.25 cup mayonnaise For a creamy texture.
  • 1 tablespoon Dijon mustard Giving a tangy kick.
  • 1 tablespoon lemon juice Brightening the flavors.
For the topping
  • 1.5 cups shredded Gouda or Swiss cheese Reserved with ¼ cup Parmesan for topping.
  • 0.5 cup shredded Parmesan cheese Also reserved for topping.

Method
 

Preparation
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place the asparagus pieces in a microwave-safe dish with ¼ cup water, cover, and steam for 3 minutes or until tender. Drain and set aside.
Cooking
  1. In a 12" skillet, melt the butter over medium-high heat. Add the chicken pieces and cook for 3 to 4 minutes, turning them once they begin to brown. Continue cooking until the chicken is cooked through, about 3 to 4 more minutes.
  2. Remove the chicken from the skillet and place it in a greased casserole dish. Top it with the steamed asparagus.
  3. In the same skillet, add the chopped onions and sliced mushrooms. Sauté them until they are tender and fragrant, about 4-5 minutes.
  4. Reduce the heat to medium and stir in the chicken broth, heavy cream, salt, pepper, thyme, Dijon mustard, mayonnaise, and lemon juice. Whisk together and bring to a simmer.
  5. Let the sauce cook until it reduces and begins to thicken, about 8 to 10 minutes. Stir in the shredded cheeses until melted and smooth.
  6. Pour the creamy mixture over the chicken and asparagus in the casserole dish. Sprinkle the top with the reserved cheeses.
  7. Bake in the preheated oven for 30 minutes, or until bubbly and golden brown on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze portions for up to 3 months. You can use chicken thighs for added juiciness and experiment with different vegetables and cheeses.