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Creamy Chicken Bake with Asparagus

A comforting one-dish meal combining tender chicken, fresh asparagus, and a rich creamy sauce that's easy to prepare and perfect for family dinners or entertaining guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 tablespoons butter for sautéing
  • 1.5 pounds boneless skinless chicken breasts (cut into 1" pieces)
  • 1 pound asparagus (cut into 1" to 2" pieces then steamed) steamed before adding to the dish
  • 0.25 cup onion (chopped)
  • 8 ounces mushrooms (sliced)
  • 0.5 cup chicken broth
  • 0.75 cup heavy cream
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon dried thyme
  • 0.25 cup mayonnaise (avocado oil recommended)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1.5 cups shredded gouda or Swiss cheese reserve 1/4 cup for the top
  • 0.5 cup shredded Parmesan cheese reserve 1/4 cup for the top

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a microwave-safe dish, place the asparagus pieces with ¼ cup of water. Cover and steam in the microwave for 3 minutes or until tender. Drain and set aside.
  3. In a 12-inch skillet, melt 4 tablespoons of butter over medium-high heat.
  4. Add chicken pieces and cook for 3 to 4 minutes, turning as they begin to brown. Continue cooking until fully cooked through, about an additional 3 to 4 minutes.
  5. Remove the chicken and place it in a greased casserole dish. Top with steamed asparagus, cover, and keep warm.
Cooking
  1. In the same skillet, add chopped onions and sliced mushrooms. Sauté until tender and fragrant, about 5 minutes.
  2. Reduce the heat to medium and add chicken broth, heavy cream, salt, pepper, thyme, mustard, mayonnaise, and lemon juice. Whisk and bring to a simmer.
  3. Cook for about 8 to 10 minutes while stirring frequently until the sauce thickens.
  4. Stir in the shredded cheeses, allowing them to melt into the sauce.
  5. Pour the mixture over chicken and asparagus, then sprinkle with reserved cheeses.
  6. Bake in the preheated oven for 30 minutes or until bubbly and chicken is completely cooked.

Notes

Leftover Chicken Bake can be kept in an airtight container for up to 4 days in the refrigerator. For longer storage, it freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating, preferably in the oven to maintain creaminess.