Description
A delightful baked dish combining tender chicken breasts, fresh asparagus, and a creamy cheese sauce.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 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, 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.
- Put the browned chicken pieces into the casserole dish.
- While chicken browns, cut off woody ends of asparagus and cut 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, then drain and place in ice water to stop cooking.
- Let the asparagus drain well, then blot on both sides with paper towels.
- Layer asparagus pieces over the chicken in the casserole dish.
- Use chicken stock to deglaze the pan and scrape up browned bits.
- Let stock simmer over medium heat until reduced to 3/4 cup.
- Reduce heat to low, whisk sour cream into the stock, and turn off the heat.
- Add goat cheese and Parmesan, whisk until melted.
- Pour sauce over chicken and asparagus and sprinkle sharp cheddar on top.
- Bake for 25-30 minutes or until cheese is melted and sauce is barely starting to bubble.
- Serve hot and enjoy!
Notes
- Make sure not to overcook the chicken in the frying pan as it will continue to cook in the oven.
- To check if your asparagus is properly trimmed, snap one piece to see how much of the woody end to cut off.
- Let the sauce cool slightly before pouring it over the chicken and asparagus to keep it from separating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece chicken with asparagus
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg