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. I used Cream cheese instead of the goat cheese. Soooo good!

  2. 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

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  6. So glad you enjoyed it,

  7. I used mozzarella instead of goat cheese, added some garlic and italian seasoning to make an alfredo-y sauce, and it was amazing!

  8. 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! 

  9. Probably a dumb question but shredded or grated parmesan?

  10. 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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  12. I did 3 oz of Cream cheese and a TBSP full fat plain greek yogurt and it was both creamy and tangy!

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  14. 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!!

  15. 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

  16. 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!

  17. Why did mine come out soupy? Or thinner of a sauce? Did it looks like I did everything correct. Thoughts? 

  18. 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.

  19. Is there a cheese you could use instead of goat cheese? 

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