Creamy Baked Chicken and Asparagus is a delicious and comforting dish featuring tender chicken breasts baked with fresh asparagus in a rich and creamy garlic Parmesan sauce.
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Pat the chicken breasts dry with paper towels, rub with olive oil, and season with salt, pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika.
Heat a large skillet over medium-high heat and sear the chicken for 2–3 minutes per side until lightly golden. Transfer to the prepared baking dish.
Arrange the trimmed asparagus around the chicken in the baking dish.
Melt the butter in the same skillet over medium heat, add garlic, and cook for 30 seconds. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and heavy cream until smooth. Stir in cream cheese until melted, then add Parmesan cheese, Dijon mustard, Italian seasoning, and red pepper flakes. Simmer for 3–5 minutes until the sauce thickens slightly.
Pour the creamy sauce evenly over the chicken and asparagus, then sprinkle with mozzarella and Parmesan cheeses.
Bake for 30–35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. Broil for the last 2–3 minutes for a golden cheese topping, if desired.
Let the dish rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
For extra flavor, consider marinating the chicken in the seasoning for a few hours before cooking.
This dish pairs well with rice or a side salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.