Creamy Chicken and Asparagus Bake is an easy and very tasty casserole dinner! With tender chicken and asparagus in a cheesy dijon and lemon cream sauce - you are gonna love it! This chicken asparagus bake is the perfect low-carb, sugar-free, gluten-free, keto dinner idea.
Jump to:
- Watch How to Make Creamy Chicken Bake
- Why You'll Love This Chicken Asparagus Casserole
- Asparagus Chicken Bake Ingredients
- How To Make Creamy Chicken and Asparagus Bake
- Chicken and Asparagus Bake Top Tips
- What To Serve with Asparagus and Chicken Casserole
- How to Store Creamy Chicken Bake
- Creamy Chicken Bake Recipe with Asparagus
- More Casserole Recipes
- More Recipes You Will Love
- Comments
Watch How to Make Creamy Chicken Bake
Why You'll Love This Chicken Asparagus Casserole
This chicken casserole was a HUGE hit in my house. Who doesn't love melted cheese and cream? Add asparagus and chicken and it's a tasty combination. Add a little dijon and some lemon and it's downright drool-worthy! 🙂
It's an easy casserole. Saute your ingredients in a pan, toss into a baking dish, make your sauce, bake and you're done!
Technically you can make this a one-pan casserole by using an ovenproof skillet and then adding the chicken and asparagus back into the pan. Work the sauce over the chicken then sprinkle with cheese and then bake!
It's low carb, keto, and gluten free. With 26 g fat and only 6 grams net carbs, this creamy skillet dinner is a perfect low carb and keto chicken recipe.
Asparagus Chicken Bake Ingredients
Here's what you'll need to make chicken asparagus bake:
- Butter
- Boneless Skinless Chicken Breasts - cut into bite-sized pieces. you could also use chicken thighs.
- Asparagus - cut into 1" to 2" pieces
- Onion - use yellow or sweet onions
- Mushrooms - white button mushrooms or baby bella mushrooms.
- Chicken Stock or Broth
- Heavy Cream
- Kosher salt
- Ground Black Pepper
- Thyme - use fresh or dried.
- Mayonnaise - use your favorite brand. I used a keto-friendly avocado oil mayonnaise.
- Dijon Mustard
- Lemon Juice
- Gouda or Swiss Cheese - use either one - both are delicious.
- Parmesan Cheese
How To Make Creamy Chicken and Asparagus Bake
Here's how to make this chicken asparagus bake, be sure to see the recipe card for full instructions.
1. Place asparagus pieces in a microwave-safe dish with ¼ cup of water. Cover and steam for 3 minutes or until tender. Drain and set aside.
2. In a 12" skillet, melt butter over medium-high heat. Add chicken breasts to the pan and cook for 6 minutes. Turn chicken after 3 to 4 minutes or when it begins to brown.
3. Remove chicken and place in a greased baking dish. Top with the steamed asparagus. Cover and keep warm.
4. Add onions and mushrooms to the skillet. Sautee until tender.
5. Add broth, cream, salt, pepper, thyme, dijon, mayonnaise, and lemon juice. Bring to a simmer. Simmer and reduce until thickened.
6. Add cheeses, then stir until melted. Pour the mixture over the casserole).
7. Top with remaining cheeses. Bake in a 375-degree F oven for 30 minutes until the cheese is bubbly and the chicken is done.
Chicken and Asparagus Bake Top Tips
- Save a pan! Make chicken asparagus casserole a one-pan casserole by using an ovenproof skillet. Finish the sauce, then add the chicken and asparagus back to the pan. Stir, making sure the sauce is covering the chicken. Top with cheese and then bake.
- If you want more creaminess, add ½ cup sour cream.
- Adjust salt and pepper to taste.
What To Serve with Asparagus and Chicken Casserole
Here are a few ideas for what to serve with your asparagus and chicken bake. I've provided some low-carb keto options as well as non low-carb options - since so many families have mixed dietary needs.
- Roasted or steamed cauliflower. Florets or riced.
- Steamed or air fried broccoli.
- A side salad with a keto-friendly dressing such as blue cheese or thousand island.
- Serve over mashed cauliflower or potatoes, pasta, or rice.
If you love this recipe, you've got to make this chicken cordon bleu or chicken fajita casserole.
How to Store Creamy Chicken Bake
Once the casserole has cooled, place any remaining portions in an airtight container. Store in the refrigerator for up to 4 days. The casserole can be frozen for up to 3 months. (Note: Add a little cream to the casserole when reheating to add back moisture, especially after freezing.)
Pin this pin to Pinterest to save recipe for later! 🙂
If you tried this Asparagus Chicken Bake, let me know! I'd love for you to come back and give the recipe a star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest!
Creamy Chicken Bake Recipe with Asparagus
Ingredients
- 4 tablespoons butter
- 1½ pounds boneless skinless chicken breasts (cut into 1" pieces)
- 1 pound asparagus (cut into 1" to 2" pieces then steamed)
- ¼ cup onion (chopped)
- 8 ounces mushrooms (sliced)
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- ¼ cup mayonnaise (I used an avocado oil mayonnaise)
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1½ cups shredded gouda or swiss cheese (reserve 1/4 cup parmesan for the top)
- ½ cup shredded parmesan cheese (reserve 1/4 cup parmesan for the top)
Instructions
- Preheat oven to 375 degrees.
- Place asparagus pieces in a microwave-safe dish with 1/4 cup water. Cover and steam for 3 minutes or until tender. Drain and set aside.
- In a 12" skillet, melt butter over medium-high heat. Add chicken cook for 3 to 4 minutes, turn after it starts to turn brown. Continue cooking until done, about 3 to 4 more minutes.
- Remove chicken and place in a greased casserole dish. Top with the steamed asparagus. Cover and keep warm.
- Add onions and mushrooms to the skillet. Sautee until tender.
- Reduce heat to medium and add broth, cream, salt, pepper, thyme, dijon, mayonnaise, and lemon juice. Whisk together and bring to a simmer.
- Stirring frequently, cook until sauce is reduced and starts to thicken about 8 to 10 minutes.
- Pour the mixture over the casserole. Stir in cheese.
- Sprinkle the top with the remaining cheeses. Bake for 30 minutes until bubbly and chicken is done.
Video
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: broccoli can be substituted for asparagus.
- TOP TIPS: Save a pan! Make chicken asparagus bake a one-pan casserole by using an ovenproof skillet. Finish the sauce then add the chicken and asparagus back to the pan. Stir, making sure sauce is covering the chicken. Top with cheese and then bake.
- SERVING SUGGESTIONS: Garnish with fresh parsley or chives. Season with salt and pepper to taste.
Nutrition
© 2023 Seeking Good Eats™
More Casserole Recipes
Here are a few more casserole recipe I think you'll really enjoy!
- Parmesan Chicken Casserole
- Fusion Philly Cheesesteak Casserole Recipe
- Reuben Bake With Meatballs
- Leftover Ham Casserole
- EASY Jalapeño Popper Chicken Casserole
- Keto Chicken Pot Pie Casserole
More Recipes You Will Love
This creamy chicken asparagus bake is so delish! Tender chicken, sauteed asparagus in a cheesy dijon and lemon cream sauce make this recipe oh so good! Yum! Simple steps and easy to make, this casserole is a perfect keto dinner recipe. Make it an oven proof skillet for a perfect one-pan dinner that is also a low carb and keto recipe. #casserole #chicken #keto #lowcarb #ketogenic #ketodinnerrecipe #easyrecipe #ketogenic #healthydinnerrecipe #asparagus #seekinggoodeats
Sherri says
Wow... this is amazing!!! This will become a staple recipe in my house.
seekinggoodeats says
Thank you!! 🙂 So happy you loved it. You've inspired me to add it to my menu this week again LOL!
Kristen says
Any suggestions if I’m not a mushroom fan?
seekinggoodeats says
You can just take them out and I think it will still be yummy. Do you like zucchini? A little sauteed diced zucchini would be good too.
Erica says
Made this in my ninja foodi and it is amazing.
seekinggoodeats says
Oh yay! So happy to liked the recipe. GREAT idea!! I have a Ninja Foodi too and I LOVE it!! I am going to give that a try for sure
Tamara says
Smells and taste delicious
Kori says
Great! Enjoy 🙂
Julie says
I know I can do some tweaks like no salt added butter and broth but how else can I lower the sodium content since this list has sodium over 1k mg
Kori says
I would use unsalted butter, a lower-salt chicken broth and then reduce the amount of cheese. Try using 1 cup gouda instead of 1 1/2 cups. Maybe use 1/4 cup parmesan instead of 1/2 cup. These things will alter the flavor and consistancy, however. If you lower the cheese, lower the amount of chicken broth. The cheese acts as a binder in the end. When I ran the recipe through the calculator I am finding that the cheese is adding quite a bit of the sodium - almost half in this recipe. It's hard because each cheese brand is different so it's quite difficult to get this exact. Let me know how it turns out! 🙂
Linda says
Anyone try making it ahead and baking the next day? I Do a lot of meal prep on Sundays for later in the week.
Kori says
Yes, me! I meal prep on Sundays A LOT 🙂 Prep and assemble it all, store in the fridge until you're ready to bake.
Gabriela Day says
Can you do this with drumsticks and thighs?
Kori says
I think that would be quite good! If it were me I would use bone-in drumsticks and thighs. If you use skin-on I would brown the skin for a few minutes first. From there I would place the chicken in the casserole dish, then pour the sauce + veggie mix over the top. It will need to bake longer, maybe 45 to 55 minutes (?) or until chicken is done.
Michele says
I made this tonight and it was outstanding. I had to substitute half and half for the heavy cream and I used Swiss cheese, otherwise I followed the recipe. My son had his over buttered noodles and we ate ours over rice.
Kori says
Great! Thank you so much! I'm so glad you enjoyed the Chicken and Asparagus Bake! Swiss cheese would be so delicious 🙂
Lola says
Would it be alright to fully cook the chicken before assembling in the baking dish? Then broiling to get cheese on top melted?
Kori says
Yes, absolutely that would work. The sauce is already warm and the chicken will be cooked so it's just a matter of melting the cheese and double-checking that the inside is warm enough to your liking. I hope you enjoy this recipe!
Cynthia McLean says
Can this be frozen? I am elderly, and like to cook full casseroles then divide and freeze for another day.
Kori says
Well, I think it could be frozen but typically dairy will separate if frozen, particularly cream. It won't affect the taste at all, just texture. My workaround for that would be to add a little more cream and cheese to "refresh it." 🙂
Shirley ockey says
Could you do it in a crockpot?
Kori says
Awesome idea. I think you could totally do this, just don't add the dairy (cream, cheese, etc) until the end before you want to serve. Cooking in the crockpot will create a lot more liquid so you may want to reduce the chicken broth by half and maybe use less cream at the end and potentially you might need to thicken the sauce slightly. I actually have asparagus on hand and chicken so I might make this! lol 🙂 Thanks!
Joanne says
Can you use frozen asparagus? If so, would you need to steam first?
Kori says
I think I would steam them first and drain the liquid. I hope you enjoy! 🙂
Danielle says
I made this last night and it was delicious! We do not eat mushrooms so I substituted fresh broccoli to the casserole dish raw. I also used mozzarella and Parmesan Romano and the dish was perfect. Thank you
Kori says
Thank you, I'm so happy you loved it. Your idea with the broccoli sounds terrific! I will give it a try 🙂
Carol says
How any carbs and fiber?
seekinggoodeats says
Hello, there are 12 g carbs, 3 grams fiber, and 9 net carbs. Enjoy!
JVines says
I made a double batch of this last night and all I can say is wow. I used both Swiss and Gouda and it came out incredible. The family all raved about it and wants it on the regular rotation of meals. Thank you!
seekinggoodeats says
I'm so glad everyone loved the casserole! Thank YOU for trying it out 🙂
KM says
I always have trouble guessing size of dish to use in recipes if not given. I found a 9x13 was much too large. A 7x11 worked well.
Randi says
I am so excited to eat this for dinner tonight. I live in western Massachusetts and we are currently in a major snow storm. 12 to 18 inches predicted. so, while my husband is at work I am making this for dinner. I will let you know how it turned out if I have time after shoveling all the snow. thanks for the recipe!!
seekinggoodeats says
Hope you enjoy it!
Nancy says
Mine was very watery - didn’t have Swiss or Gouda so I used Parmesan and cheddar - taste was good just had to use slotted spoon to serve????
seekinggoodeats says
Parmesan and cheddar sounds great! 🙂 If the sauce isn't reduced enough or the ratio of vegetables is off (they add moisture) it can contribute to the extra moisture. On your next go around you could add a little cornstarch to the sauce or xanthan gum (low carb option) if you want. Thanks for trying out the recipe!
Eileen K says
Excellent meal. It was so delicious. The Dijon mustard made it unique. I did have to thicken with Xanthum gum right out of the oven as it was still thin. Delicious flavour. My husband had it over a bed of noodles. I followed the video and made it in a skillet from stove top to oven.
seekinggoodeats says
I'm so glad you enjoyed it! Thank you for giving it a try 🙂
KT says
I tried this recipe and loved it! I used a bag of Swiss/Gruyère cheese and I added some Ritz crackers and melted butter on top of the casserole and it was delicious! Definitely will make it again! Thank you!
KT says
I made this tonight and it was delicious! I used a bag of Swiss/Gruyère cheese and added some Ritz crackers and melted butter on top- it was SO good! (Can’t miss with butter, right?😉). I will definitely make this again!
Thank you for a keeper recipe!
seekinggoodeats says
That sounds delicious!! Thank you glad you enjoyed it 🙂
Wilma Witte says
I made this for my daughter and I. We both thought it was delicious even with the changes I made to make it dairy free for her. I used dairy free milk and dairy free cheddar cheese ( I haven't found any other dairy free cheese except mozzarella)
We are definitely making this again.
seekinggoodeats says
Thank you, I'm super happy you enjoyed this and that you tried dairy free substitutions. I will make it this way next time! 🙂
Charlie says
I went a little rouge on this recipe. We are short on heavy cream, so I skipped the whole heavy cream mixture portion and used a can of cream of chicken soup instead. I added about a cup of uncooked rice that I let soak for about 15 minutes prior to adding to the dish. So basically I cooked the chicken, asparagus (stemming in microwave is brilliant), mushrooms, onions (adding 1/2 tablespoon of minced garlic to the sauté). Then added all of that to the dish with about 1.5 cups of chicken broth, one can of cream of chicken soup (with herbs), 1 cup soaked rice, 1(ish) tablespoon of Italian seasoning. Mixed it up good and cooked for 30 minutes. Then took that out to mix again, topped with French’s fried onions and a bit of fresh shredded Parmesan cheese.
seekinggoodeats says
That sounds delicious! I will definitely give it a try next time I make this. 🙂