Chicken and Asparagus with Three Cheeses (Video)
This casserole of Chicken and Asparagus with Three Cheeses is a delicious low-carb dinner that’s easy but tasty enough to serve to guests. And if you like chicken and asparagus (and cheese!) I promise you’re going to love this creamy, cheesy recipe with some of my favorite ingredients!
PIN Chicken and Asparagus with Three Cheeses to try it later!
Chicken and Asparagus with Three Cheeses is a delicious and easy casserole recipe that was hanging out in the archives for years with a photo that probably wouldn’t have enticed anyone to make it, so a few years ago I decided to give this recipe a photo makeover! And I remembered how absolutely delicious this dinner was for a perfect cheesy casserole that combines chicken and asparagus! And this recipe is an easy combination that would be impressive enough to serve for dinner guests.
The only thing slightly tricky about this dish that’s an amazing flavor combination is not to cook the sauce too long or bake 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?
- boneless, skinless chicken breasts
- olive oil
- 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 recipe?
As you can see from the photo, the spears of asparagus I used were on the thicker side. If you only find those really thing spears of asparagus that sometimes show up in spring, I would only pre-cook them 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:
(Scroll down for complete printable recipe with nutritional information.)
- 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 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
Chicken and Asparagus Bake with Cheesy Creamy Curry Sauce
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 or on Facebook 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 2022.
116 Comments on “Chicken and Asparagus with Three Cheeses (Video)”
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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.