Chicken and Asparagus Bake
A simple, comforting one-pan meal with tender chicken, fresh asparagus, and a creamy, savory sauce.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1½ pounds asparagus, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 cup chicken broth
- ½ cup heavy cream (optional, for a creamy version)
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 cup shredded mozzarella cheese (optional)
Instructions
- Prepare the oven: Heat oven to 400°F (200°C). Lightly grease a baking dish.
- Season chicken: Rub chicken with olive oil, garlic, paprika, Italian seasoning, salt, and pepper.
- Arrange: Place asparagus in the baking dish and lay chicken on top.
- Make sauce: Mix chicken broth, cream (if using), Parmesan, and lemon juice. Pour around the chicken and asparagus.
- Bake: Cover with foil and bake for 25–30 minutes, until chicken reaches 165°F (74°C) internally.
- Finish: Remove foil, sprinkle with mozzarella if desired, and bake another 5 minutes until melted and lightly golden.
Tips
- Pound thick chicken breasts to an even thickness so they cook evenly.
- Add mushrooms, cherry tomatoes, or spinach for extra vegetables.
- Serve with rice, pasta, potatoes, or crusty bread to soak up the sauce.
