Kalyn's Kitchen

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 asparagus (and cheese!) I promise you’re going to love this recipe! 

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Watch the video to see if you’d like to make Chicken and Asparagus with Three Cheeses!

Chicken and Asparagus with Three Cheeses found on KalynsKitchen.com

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!


Chicken and Asparagus with Three Cheeses process shots collage

How to Make Chicken and Asparagus with Three Cheeses:

(Scroll down for complete printable recipe with nutritional information.)

  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.

Chicken and Asparagus with Three Cheeses

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. Use Casseroles to find more low-carb casseroles like this one.

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

Chicken and Asparagus with Three Cheeses

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: 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Chicken and Asparagus with Three Cheeses found on KalynsKitchen.com

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 Casserole Recipes to find more like this. 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.

Pinterest image of Chicken and Asparagus with Three Cheeses

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    119 Comments on “Chicken and Asparagus with Three Cheeses (Video)”

  1. 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.

  2. how much of parmesean is needed it only says a T next to it

  3. 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.

  4. 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!

  5. What could we substitue for goat cheese

  6. 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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  8. 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!

  9. What are the macros for this recipe?

    • 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.

  10. 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!

  11. 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.

  12. 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!

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  14. 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!

  15. 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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