This cheesy and 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 high-protein, low-carb, sugar-free, and gluten-free dinner idea.
Why You'll Love This Chicken Asparagus Casserole
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 high protein, low carb, keto-friendly, 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. It has 49 grams of protein as well!
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
For exact ingredient quantities, please see the recipe card below!
Pin this pin to Pinterest to save recipe for later! 🙂
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.
Quick Cook Asparagus
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.
Saute Chicken
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.
Start Assembling
Remove chicken and place in a greased baking dish. Top with the steamed asparagus. Cover and keep warm.
Saute Onions and Mushrooms
Add onions and mushrooms to the skillet. Saute until tender.
Make The Sauce
Add broth, cream, salt, pepper, thyme, dijon, mayonnaise, and lemon juice. Bring to a simmer. Simmer and reduce until thickened.
Pour Over The Casserole
Add cheeses, then stir until melted. Pour the mixture over the casserole).
Bake
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.)
Can I ask you a favor?
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📖 The recipe.
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 ¼ cup parmesan for the top)
- ½ cup shredded parmesan cheese (reserve ¼ cup parmesan for the top)
Instructions
- Preheat oven to 375 degrees.
- Place asparagus pieces in a microwave-safe dish with ¼ 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
Kori's Tips
- 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
© 2025 Seeking Good Eats™
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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
Ondrea
This is the second time I've made this recipe. My hubby and I both love it! l am a bariatric patient so I have to eat high protein/low fat/low carb. In order to make this fit my restrictions, I adjusted the recipe just a bit:
• I used an olive oil spray just to coat the bottom of my pan to brown the chicken rather than the butter
• I cut the amount of butter in half and used that to saute the onions and mushrooms
• I used evaporated whole milk instead of heavy cream (about 1/3 the fat). The sauce would break when adding the lemon juice, if using fat free
• I used a reduced fat cheese.
The result was a creamy, cheesy, yummy casserole with 459 calories, 10 net carbs, 50 grams protein, and 23 grams fat!
Paul
Made this today and followed the recipe exactly. We loved it but next time I won’t precook the asparagus (found it was overcooked) and I found the sauce very runny so next time I will make a rouge with flour and butter after the mushrooms and onion are cooked to make it a bit thicker. Other than these 2 adjustments the flavour was stellar and it was delicious
Brenda Shaw
Making this tonight. Was hoping to watch the video but it’s not working. Wish me luck!
Charlie
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
That sounds delicious! I will definitely give it a try next time I make this. 🙂
VIRGIE JOINER
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This is fabulous!!! I used what I had, 5 cheese Italian cheese, Soooo good, but next time will make pasta to go with it. *****
Wilma Witte
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
Thank you, I'm super happy you enjoyed this and that you tried dairy free substitutions. I will make it this way next time! 🙂
KT
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
That sounds delicious!! Thank you glad you enjoyed it 🙂
OndLei
This has to be one of the best casseroles I've had in a long time! I'm a bariatric patient so my requirements aren't *quite* keto (high protein, low carb, but also low fat) so I made a few minor adjustments to make this fit into my dietary guidelines.
Instead of 4 tbsp. of butter, I only used 2 tbsp. I used evaporated whole milk (same amount) instead of the heavy cream to reduce the fat without removing it completely which kept my sauce from breaking. I also used light mayo. Since I only had Duke's light mayo on hand, I left out the lemon juice. To me, Duke's is QUITE tangy and I was afraid adding the juice would be overwhelming.
While I know changes to the recipe can affect the results, I'm pleased to say that this WILL be made regularly! My carnivore fiancé even said he'd even like more asparagus in it. (To be fair, when I snapped my asparagus to remove the woody ends, it did reduce the amount so I might double it next time.) I was also thinking about trying this with cut haricots verts instead of asparagus. Thanks so much for a recipe that feels indulgent but still safe for me to eat!