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. Use Casseroles to find more recipes like this one.

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Chicken and Asparagus with Three Cheeses!

Chicken and Asparagus with Three Cheeses is a delicious and easy casserole recipe that’s been hanging out in the archives with a photo that probably wouldn’t have enticed anyone to make it, so when I saw asparagus on sale this week for $1.49 a pound, I decided to give this recipe a photo makeover! And wow, was it ever delicious.

Yesterday when I was editing the photos I remembered I had some leftovers in the fridge and I gobbled those up for lunch and started thinking about how soon I could make this again. And this recipe is an easy combination that would be impressive enough to serve for dinner guests.

The only thing slightly tricky about this Chicken and Asparagus with Three Cheeses 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!

And for me asparagus going on sale is one of the sure signs that spring is coming, and since Salt Lake had a big snow storm earlier this week, I am really longing for the end of winter. So this is for all the other asparagus fans who are excited to have fresh asparagus season on the horizon!

How to Make Chicken and Asparagus with Three Cheeses:

(Scroll down for complete printable recipe.)

1. Preheat oven to 375F/190C. Spray a rectangular casserole dish with non-stick spray or olive oil.
2. Trim chicken breasts and cut each one in half lengthwise. Season chicken with poultry seasoning (affiliate link) salt, and pepper, then cook the chicken until it’s lightly browned on both sides. (The chicken will cook more in the oven; don’t overcook.) Put the browned chicken pieces into the casserole dish.
3. While chicken browns, trim woody ends of asparagus and cut asparagus diagonally into 2 – 3 inch pieces.
4. 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!)
5. Let asparagus drain well, then blot the asparagus on both sides with paper towels. Layer asparagus pieces over the chicken in the casserole dish.
6. 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.
7. 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.
8. Pour sauce over chicken and asparagus and sprinkle sharp white cheddar over top.
9. 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 Chicken and Asparagus with Three Cheeses hot, with something like The BEST Easy Califlower Rice on the side to eat with the delicious sauce for a tasty low-carb dinner.

More Tasty Ideas with Asparagus:

Asparagus with Cream Sauce ~ CopyKat Recipes
Baked Eggs and Asparagus with Parmesan ~ Kalyn’s Kitchen
Asparagus and Chicken in Peanut Sauce ~ Lauren Kelly Nutrition
Crustless Breakfast Tarts with Asparagus and Goat Cheese ~ Kalyn’s Kitchen
30 Minute Roasted Asparagus and Cod with Rustic Tomato Sauce ~ Country Cleaver
Low-Carb Chicken and Asparagus Bake with Cheesy Creamy Curry Sauce ~ Kalyn’s Kitchen

Print

Chicken and Asparagus with Three Cheeses (Video)

Yield 4 servings

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

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

1. Preheat oven to 375F/190C.
2. Spray a rectangular casserole dish with non-stick spray or olive oil.
3. Trim all visible fat and membrane from chicken breasts and cut each one in half lengthwise.
4. 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.)
5. Put the browned chicken pieces into the casserole dish.
6. 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.)
7. Cut asparagus diagonally into 2 – 3 inch pieces.
8. Bring a pan of lightly salted water to a gentle boil, and prepare a dish with water and ice cubes.
9. Put asparagus into the boiling water and cook exactly three minutes, drain, then put asparagus in ice water to stop cooking and drain again.
10. Let it drain well, then blot the asparagus on both sides with paper towels.
11. Layer asparagus pieces over the chicken in the casserole dish.
12. Use chicken stock to deglaze pan that you cooked the chicken in and scrape up all little browned bits.
13. Let stock simmer over medium heat in the frying pan a few minutes, or until the stock is reduced to 3/4 cup.
14. Reduce heat to low, whisk sour cream into the stock, and turn off the heat.
15. Add goat cheese (the kind that comes in a log) and Parmesan and whisk into sauce until they’re melted.
16. Pour sauce over chicken and asparagus and sprinkle sharp cheddar over top.
17. 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.)
18. Serve hot.

Notes

This recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 520 Total Fat: 29g Saturated Fat: 14g Unsaturated Fat: 11g Cholesterol: 164mg Sodium: 710mg Carbohydrates: 7.8g Fiber: 2g Sugar: 4g Protein: 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 low-glycemic diets. It’s a bit high in fat for the 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 the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.