Chicken and Asparagus with Three Cheeses (Video)
This casserole of Chicken and Asparagus with Three Cheeses is a delicious low-carb dinner that’s perfect for spring. And if you like chicken and asparagus (and cheese!) I promise you’re going to love this creamy, cheesy low-carb dinner recipe with some of my favorite ingredients!
PIN the Chicken and Asparagus recipe to try it later!
Chicken and Asparagus with Three Cheeses is a delicious and easy casserole recipe that I’ve loved for many years, and today I am featuring it as my Friday Favorites pick to remind you to make this while asparagus is in season and the nights are still cool enough to use the oven. And I hope you will discover how absolutely delicious this dinner is for a perfect cheesy casserole that combines chicken and asparagus!
And this recipe with two of my favorite ingredients is an easy and amazing combination that would be impressive enough to serve for dinner guests. The only thing slightly tricky about this creamy chicken and asparagus dish dish is not to cooking the sauce or baking it too long or the sauce will separate. This is an ongoing issue for me with sauces when they aren’t thickened with flour or cornstarch, but even if that happens, this will still be delicious!
I love fresh asparagus on sale as a sign of spring, so this is for all the other asparagus fans; hope you will try the recipe if you like fresh asparagus!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts
- Olive Oil (affiliate link)
- Poultry Seasoning (affiliate link)
- salt and fresh ground black pepper to taste
- fresh asparagus
- chicken stock or canned chicken broth (affiliate link)
- sour cream
- soft goat cheese
- Parmesan cheese
- finely grated sharp white cheddar cheese
Can you use thin spears of asparagus for this chicken and asparagus recipe?
As you can see from the photos, the spears of asparagus I used were on the thicker side. If you only find those really thin spears of asparagus that sometimes show up in spring, I would pre-cook them only about one minute (or maybe assemble the casserole without cooking them at all if they’re really thin.)
Can you use other cheeses with the chicken and asparagus?
I know some people don’t enjoy the pungent flavor of goat cheese. If you’re not a goat cheese fan you can use cream cheese (or any soft white cheese) instead. And if you have another white cheese that melts well and don’t want to buy sharp cheddar for this recipe, go ahead and substitute whatever cheese you have.
Want more ideas for Chicken and Asparagus?
This recipe uses two of my favorite ingredients and if you’re also a fan of this combination you might like Chicken and Asparagus Bake with Creamy Curry Sauce, Chicken and Roasted Asparagus with Tahini Sauce, and Curried Chicken Salad for more options!
Want more Low-Carb Recipes for cooking asparagus?
Who else is like me and just can’t get enough asparagus when it starts to get less expensive in the spring? If you’re a fellow asparagus fan you’ll want to check out my other Favorite Low-Carb and Keto Asparagus Recipes for more tasty ideas with asparagus!
How to Make Chicken and Asparagus with Three Cheeses:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C. Spray a rectangular casserole dish with non-stick spray or olive oil.
- Trim chicken breasts and cut each one in half lengthwise. Season chicken with poultry seasoning, salt, and pepper, then cook chicken until it’s lightly browned on both sides. (The chicken will cook more in the oven; don’t overcook.) Put browned chicken pieces into the casserole dish.
- While chicken browns, trim woody ends of asparagus and cut asparagus diagonally into 2 – 3 inch pieces.
- Bring a pan of lightly salted water to a gentle boil, and prepare a dish with water and ice cubes. Put asparagus into the boiling water and cook exactly three minutes, drain, then put asparagus in ice water to stop cooking and drain again. (Sorry, forgot to take a photo of that!)
- Let asparagus drain well, then blot on both sides with paper towels. Layer asparagus pieces over the chicken in the casserole dish.
- Use chicken stock or broth to deglaze pan that you cooked the chicken in and scrape up all little browned bits.
- Let stock simmer over medium heat in the frying pan a few minutes, or until the stock is reduced to 3/4 cup.
- Reduce heat to low, whisk sour cream into the stock, and turn off the heat. Then add goat cheese (the kind that comes in a log) and Parmesan and whisk into sauce until they’re melted.
- Pour sauce over chicken and asparagus and sprinkle sharp white cheddar over top.
- Bake 25-30 minutes or until cheese is melted and sauce mixture is barely starting to bubble. (Don’t cook it too long or the sauce will separate.) Serve hot.
Make it a Low-Carb Meal:
Serve the Chicken and Asparagus with Three Cheeses hot, with something like Easy Califlower Rice, Roasted Turnips, or Roasted Cauliflower Rice Medley on the side to eat with the delicious sauce for a tasty low-carb dinner.
More Tasty Ideas with Asparagus:
- Baked Eggs and Asparagus with Parmesan
- Crustless Breakfast Tarts with Asparagus and Goat Cheese
- Roasted Lemon Salmon and Asparagus Sheet Pan Meal
Chicken and Asparagus with Three Cheeses (Video)
This casserole of Chicken and Asparagus with Three Cheeses is a delicious and easy low-carb dinner that's easy but tasty enough to serve to guests.
Ingredients
- 4 large boneless, skinless chicken breasts, trimmed and each cut lengthwise into two pieces
- 2 tsp. olive oil
- 1 tsp. poultry seasoning
- salt and fresh ground black pepper to taste
- 1 lb. fresh asparagus
- 1 cup chicken stock
- 1/2 cup sour cream
- 3 oz. soft goat cheese
- 3 T Parmesan cheese
- 1/2 cup finely grated sharp white cheddar cheese
Instructions
- Preheat oven to 375F/190C.
- Spray a rectangular casserole dish with non-stick spray or olive oil.
- Trim all visible fat and membrane from chicken breasts and cut each one in half lengthwise.
- Season chicken with poultry seasoning (affiliate link) salt, and pepper, then heat the olive oil in a large frying pan and brown the chicken until it’s lightly browned on both sides. (The chicken will cook more in the oven so it doesn’t need to be cooked completely through at this point; don’t overcook.)
- Put the browned chicken pieces into the casserole dish.
- While chicken browns, cut off woody ends of asparagus. (Snap one piece to see how much to cut off, it will break off right where the woody part starts.)
- Cut asparagus diagonally into 2 – 3 inch pieces.
- Bring a pan of lightly salted water to a gentle boil, and prepare a dish with water and ice cubes.
- Put asparagus into the boiling water and cook exactly three minutes, drain, then put asparagus in ice water to stop cooking and drain again.
- Let it drain well, then blot the asparagus on both sides with paper towels.
- Layer asparagus pieces over the chicken in the casserole dish.
- Use chicken stock to deglaze pan that you cooked the chicken in and scrape up all little browned bits.
- Let stock simmer over medium heat in the frying pan a few minutes, or until the stock is reduced to 3/4 cup.
- Reduce heat to low, whisk sour cream into the stock, and turn off the heat.
- Add goat cheese (the kind that comes in a log) and Parmesan and whisk into sauce until they’re melted.
- Pour sauce over chicken and asparagus and sprinkle sharp cheddar over top.
- Bake 25-30 minutes or until cheese is melted and sauce mixture is barely starting to bubble. (Don’t cook it too long or the sauce will separate.)
- Serve hot.
Notes
This recipe created by Kalyn.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 520Total Fat: 29gSaturated Fat: 14gUnsaturated Fat: 11gCholesterol: 164mgSodium: 710mgCarbohydrates: 7.8gFiber: 2gSugar: 4gProtein: 54g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Asparagus with Three Cheeses would be great for low-carb or Keto diets. It’s a bit high in fat for the original South Beach Diet, but you could use light sour cream and low-fat cheese if you prefer, and I would eat this for an occasional treat for South Beach, even for phase one.
Find More Recipes Like This One:
Use Casserole Recipes to find more like this. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2007 and it’s been popular on the blog ever since. It was updated with better photos in 2017 and was last updated with more information in 2023.
126 Comments on “Chicken and Asparagus with Three Cheeses (Video)”
If all you have access to is frozen asparagus, any advice on how to adapt it to this recipe? Thanks.
I don’t have any experience with frozen asparagus, sorry. But I would guess it tends to be softer than fresh-cooked asparagus. Maybe just thaw and use in the recipe, or only pre-cook for a minute.
Easy and HEALTHY!!!
So glad you like it!
This was sooooo yummy! I had some feta cheese I needed to use up so switched it for the goat cheese.
So glad you enjoyed it and i think it’s a great idea to use Feta!
Can I prepare this ahead of time then bake it right before?
I haven’t done it that way, but I think it will work. But if you make it far enough ahead that it needs to be reheated, I would let it come to room temperature before you bake.
I made this last night…absolutely delicious! I didn’t have chicken breast so I used pork chops sliced into chunks. I didn’t have goat cheese so I substituted parmesan. I also gave it a sprinkle with the juice of 1/2 a lemon. I will be making this again and again!
So glad you enjoyed it. And now I am intrigued by the idea of a variation with pork chops.
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I used Cream cheese instead of the goat cheese. Soooo good!
That sounds like a good idea for people who don’t like or don’t have goat cheese, glad you enjoyed it.
Loved the flavor, but alas, with a 1 year old and 3 year old “helping”, I over cooked on either stove top, oven, or both… and my sauce broke… will definitely try again though when I can pay closer attention
Oh my, I can only imagine how hard it is to cook with that much help! I’m glad you enjoyed it enough to try again!
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So glad you enjoyed it,
I used mozzarella instead of goat cheese, added some garlic and italian seasoning to make an alfredo-y sauce, and it was amazing!
Made this tonight and it came out perfect! I was worried about the sauce not being thick enough or separating but I took it out at the right time. I also tenderized and brined the chicken before browning it (I do this with most chicken recipes). I cook for about 27 minutes and served it over couscous. O M G. The couscous soaked up the cheese sauce and gave it so much extra flavor! Next time I’ll season the chicken with addition spices, it was a little bland. Hopefully it’ll come out just as good next time!
So glad you enjoyed it!
Probably a dumb question but shredded or grated parmesan?
I wouldn’t use the powdery grated Parmesan. Coarsely grated is best.
Could I use drumsticks in this recipe??
I’m not really sure. I’m having a hard time imagining that; seems like the skin will be soggy with the sauce. Maybe if you remove the skin; let me know how it works if you try it!
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I did 3 oz of Cream cheese and a TBSP full fat plain greek yogurt and it was both creamy and tangy!
Thanks for sharing that; so glad you liked it!
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Made this for dinner last night and my 14 year old son had 2 helpings and he actually licked his plate!!
Great recipe- definitely a keeper!!
Thanks Kristi! So glad to hear it was a hit!
Would I be able to put this together and put in the crockpot?
I know the chicken qould be different but looking for easier with similar results.
Thanks
Sorry to discourage you but I don’t think this will work in a crockpot. In the recipe it even says “Don’t cook too long or the sauce will separate.”
What can you do to meal prep this? I want it so my husband can just pop it in the oven while I’m at work. Any way to do this or ideas
Honestly I have no idea if it can be prepped in advance. You could try doing everything up to step #17 and then letting him take it from there, but truthfully I think if it was cooked in advance and then refrigerated it would definitely reduce the quality of the finished dish.
I might just cook in advance and let him reheat briefly. But as I said, I don’t really know what will work. Would love to hear if you try it and it works!
Why did mine come out soupy? Or thinner of a sauce? Did it looks like I did everything correct. Thoughts?
Some chicken has a lot more water than others. That’s the only thing I can think of.
My chicken was so tough. The flavor was very good, but difficult to eat because the chicken was tough and chewy. Any suggestions?
The only reason the chicken would be tough is if it was cooked too long in the browning step. I’m sorry you had that result; I would try again and cook the chicken just a few minutes on each side to barely brown it.
Is there a cheese you could use instead of goat cheese?
Any white soft cheese would work, although the flavor is not going to be quite the same.
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Do you dice or cut the goat cheese? I know it says to buy in a log, but not sure how to add it into the recipe when it’s called for! Thanks!
You can crumble it apart so it mixes into the sauce more easily if you’d like. But goat cheese is pretty soft and even if you put the whole piece in, it should mix in quite easily.
how much of parmesean is needed it only says a T next to it
3 T means 3 tablespoons of Parmesan. Hope you enjoy!
Has anyone tried freezing this? I like to double casserole recipes and put one by for busy days.
I haven’t frozen this and truthfully I’m guessing it will not freeze that well with the sour cream and all the cheeses. But I’d love to hear how it works if you try it.
This dish was AH-MAZING! Even my finicky son said it was awesome. My only issue is being on a low carb eating plan and not having some bread to sop up the delicious cheese sauce. ☺️ Thank you!
SO happy to hear that both you and your son enjoyed it!
What could we substitue for goat cheese
A lot of the flavor comes from the goat cheese, but if you don’t enjoy that flavor you can substitute any creamy white cheese that you like for it.
May I use boneless chicken thighs
I haven’t tried it with thighs. They are fattier and a bit thinner than the chicken breast I used. I would trim the fat and maybe shorten the cooking time just a bit. (Check after 20 minutes or so and see what you think.) I can’t guarantee how it will work since I haven’t tried it, but I think it might.
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I made it as directed but sauce was still a bit too soupy. I think next time I will add a thickener before baking. Other than that it was a rich and delicious dish!
So glad you enjoyed it. Of course, thicken more if you prefer it that way.
I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding that I just don’t have that much time!
Hey Kalyn! I would suggest looking for some WordPress recipe plugins, They will do all of the hard work for you!
Since I have about 1900 of my 2000 recipes that I am still working away at adding to the WordPress Recipe Plug-In (by hand, seriously they don’t do all the work for you) I can’t add one more part to that process. I know you mean well, but really it’s a job I just can’t take on.
How does this do as left-overs since it’s mentioned overcooking can cause the sauce will separate if cooked too long?
I have reheated it a few times (when I was lucky enough to have some left over) but don’t microwave or cook on the stove too long or it will definitely separate!
I decided to go out of my comfort zone and try this knowing it has goat cheese. Well, my whole family disliked it. I will keep the recipe but substitute with cream cheese nect time.
Yes, this is a recipe for people who like goat cheese!
I made this last night to rave reviews! What a fabulous recipe. I didn’t have any goat cheese so I subbed the same amount of cream cheese and it was wonderful. Thank you so much for this recipe. It’s a keeper!
Plus I’m super lazy so I didn’t blanch the asparagus. I just nuked it for 2 minutes and that worked great. 🙂
So glad you enjoyed it!
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I tried this recipe tonight. I don’t like goat cheese in anything, so I substituted cream cheese…it was amazing! Also, your instructions on blanching the asparagus were excellent. This was just great….thank you!
So glad you liked it!
I made this tonight and thought it was great! I did swap out goat cheese for cream cheese and a little mozzerella.
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This chicken dish was delicious! I used cream cheese in place of goat cheese and it came out perfect! I served this with garden bow tie pasta. Next time, I’ll make homemade bread to serve with it! Amazing dinner that I will be making again!
So glad you enjoyed it!
Sorry but I don't calculate nutritional information for a variety of reasons. If you look after the recipe where it says "Nutritional Information" I recommend two ways you can get it.
what kind of cheese would be a good sub for the goat cheese???
Since I love goat cheese and it's one reason this is so flavorful, it's hard for me to recommend what else to use. But you need a soft, white creamy cheese that melts well. Pick one you like the flavor of. Cream cheese would probably work, but the flavors will be much milder.
Sorry but for a variety of reasons I don't try to calculate that. But after the recipe there is a section called "Nutritional Information" with info on how you can get it.
I made this last night and it was wonderful! Thank u for sharing! It was so easy!
So glad you enjoyed it; I am all about easy!
I made this for dinner tonight. It's SO GOOD! I'd love this even if I wasn't on a diet. Thankfully there is enough leftover that I can take it for lunch tomorrow.
So glad you liked it. And leftovers for the win!
I made this last night and both my daughter and I loved it! I can't wait to feed this one to my boyfriend. Thank you. I'd like to write a review on it. Yum
So happy to hear that you both enjoyed it so much!
This sounds great! We have green beans that need to be eaten. Do you think I could substitute the beans for the asparagus?
Yes, I love the idea of beans in this instead of asparagus. The beans might need slightly longer blanching time. Do the recommended time and then try one to see if they're partially cooked enough.
Wow, $1.49 a pound? Up here in Canada, we thinks it's great when it goes on sale for $3.99/pd. Will be doing this recipe for sure. Guess I should have made it first, then commented, but I just wanted to go to Salt Lake to buy asparagus for that price 🙂
That's definitely the "on sale" price here, but come on down and get some!
Thank you for the share. I will have to give this a try. I am trying to go lower carb. I have been reading way too much on the the problems with highly processed foods, and carbs in general.
Stephanie, I love hearing you're willing to try lower carb! I'm convinced that more carb-conscious eating is better for most people than the typical American diet. Hope you enjoy!
Suze, so glad you enjoyed it, and congrats on the 30 pounds!
Dear Kalyn,
Made this for dinner tonight. So So So good. Know this is an old post but use your recipes often. Have lost over 30# partly thanks to your recipes and Pam Anderson "The Perfect Recipe for Losing Weight and Eating Great".
You keep me inspired.
Blessings Suze
Luna Tech Chick, that will work, although you'll miss the pungent flavor of the goat cheese. Maybe add garlic to the sauce or sub part of the creamy cheese for more Parmesan.
Looks like I'm resurrecting an older recipe! Yay! This is happening tonight, but I'm gonna have to substitute Neufchatel for the goat cheese…thoughts?
Crosswise means cut across the shorter part of the chicken(side to side), as opposed to lengthwise, which would mean to cut down the longer part.
This recipe sounds wonderful. I do have one question. It says to cut the chicken breast crosswise into two pieces. Is that a crosswise cut as you would cut to stuff it thus making the breast thinner or crosswise so you still have two thick pieces out of one breast?
Las, glad you enjoyed it. Good idea to use broccoli for this in the winter!
I made this tonight for night 2 of the south beach diet because I already had chicken, broth and cheese in the fridge. With it being the dead of winter, no fresh asparagus was available and i substituted brocolli which I steamed in the casserole dish in the microwave to save a dish… the broccoli was a good sub but will definitely make it according to the recipe in springtime. I also made the full amt of sauce for half the chicken with the fear that since it was a diet recipe there wouldn't be enough sauce. Well there ended up being too much, so now I know there was really no need to mess with the ratios! Full of flavor 🙂
Rachel maybe try a combination of cheese like Asiago and a good melting cheese like mozzarella. You could also use some low-fat cream cheese with the Asiago, which would give more body to the sauce. Glad you're enjoying the blog!
I am not a huge fan of goat cheese, but I keep seeing this recipe & it just looks sooooooo good! So I tried Asiago last night with this recipe! It was great but didn't have quite the "thickness" of a sauce, mostly the asiago stuck to the bottom of the pan…Any ideas on another cheese that might work? I have no idea about cheeses. Thanks for all the Phase 1 recipes! Being on SBD for over a year can make for a boring menu, but your blog has kept me steadfast & motivated! I know this is a lifetime change, not just a diet now, because I have seen how it can be done:)
Joyce, glad you enjoyed it, and I think this sauce would be lovely for creamed spinach (great idea!)
And thanks for the nice feedback on the blog!
I tried this recipe the other night and it was delicious! I'm thinking about using the sauce to make a South Beach friendly creamed spinach!
You have a beautiful website too!
Joyce
The dish I used was 9" x 11" but I think any size that's close to that will be okay. (Good thing I recognized the dish from the photos!)
This may seem a silly question but what size casserole dish should you use for this recipe. Sounds fabulous and I'd like to give it a trie
Mary, so glad it was a hit (and btw, I think it's perfectly ok to "go rogue" once in a while!)
I made this for dinner last night and my teenage boy ate ALL of it! My hubby is out of town, so we deviated from SB friendly to go rogue. As I did not have goat cheese on hand, I added about 2 T of cream cheese to the sauce. I also sautéed 2 garlic cloves & 1/2 of a thinly sliced shallot before making the sauce to pour over the chicken in the baking dish. Tarragon, basil and a sprinkle of lemon pepper were added to the sauce. The nail-in-the-coffin on the SB healthiness were the bow-tie noodles I served this over. I think wild rice would have been better, but I was short on time. This recipe, as ALL the other ones I've tried, was wonderful!! THANK YOU so very much for posting these culinary gems. You're tops!
Made this for dinner last night and it was a big hit! I used herbed goat cheese and the sauce was so yummy!
YUM YUM YUM YUM YUM!!!!!!!
Alex, so glad you liked it. One of my favorites too!
This recipe was awesome! I Googled recipes for chicken and asparagus at work (I knew that’s all I had in the fridge) and your recipe came up. This is definitely one for the recipe book! Delicious and super easy – Thanks!
Claire, glad you liked it. Thanks for letting me know.
I made this for guests last night, substituting aged swiss cheese for most of the low-fat cheddar. I “sort of” made a double batch, but didn’t have the right proportion of goat cheese. Nonetheless, I got lots of compliments on the sauce. My husband loves “chicken with sauce” and “asparagus” so it was perfect for him.
Thank you for this recipe — Loved it! I found it really doable, and thats coming from a non-cook. I made it tonight but didn’t have the goat cheese and cheddar so put parmesan and mozzarella instead. Hopefully I haven complete ingredients next time.
Again just good food…this sounds so easy and looks wonderful. I’m a lover of asparagus!
Asparagus seems to be in the air these days. (Is that a wierd image, or what?) Maybe it’s our longing for spring, but everyone seems to be eating them. This looks like another great way to use them – thanks!
Laurie, thanks. I think you’ll like it.
Braden, you’re so sweet. I think you were one of my very first readers!
Sher, thanks (it’s the camera, as you know!)
Karina, great minds thinking alike and all that because when I was making this I thought about it being gluten-free. I was pretty sure it was. Thanks for putting me in the search engine. I need to add that to my links. (I’ll put it on my ever-growing list of things to do.)
What a fab combo = chicken + asparagus + cheese[s]. I’m on it! [And I’m adding it to the Gluten Free Recipe Search Engine.]
😉
Those pictures are lovely–the green color of the asparagus is wonderful And the dish looks yummy too.
I love asparagus, too. In fact, I steamed some for supper last night, it was soooo good.
My wife and I will definitely want to try this recipe, it looks awesome.
Thanks again!
Best –
Braden
I just love asparagus and the sauce looks divine! I can’t wait to try this with the chicken I have on hand.