Chicken with Asparagus and Cheese

This decadent casserole of chicken and asparagus bathed in a three-cheese sauce transforms simple ingredients into a restaurant-worthy meal that happens to be low-carb. The combination of tender chicken, bright asparagus, and a creamy cheese sauce creates the perfect balance of flavors and textures for a satisfying dinner.

I first created this recipe when hosting an impromptu dinner party and needed something that would impress without keeping me in the kitchen all evening. The empty casserole dish and requests for the recipe told me everything I needed to know about its success.

Ingredients

• Boneless skinless chicken breasts: Choose plump ones of similar size for even cooking and slice them lengthwise for quicker cooking and more elegant presentation.
• Fresh asparagus: Look for medium thickness spears with tight closed tips and vibrant green color for the best flavor and texture.
• Goat cheese: Adds tangy creaminess that elevates this dish beyond ordinary casseroles. The soft variety that comes in a log works best.
• Sour cream: Creates a velvety texture in the sauce while adding subtle tanginess that balances the richness.
• Sharp white cheddar: Provides that satisfying golden cheesy top with robust flavor that stands up to the other ingredients.
• Parmesan cheese: Brings a salty nutty depth that ties all the flavors together in the sauce.
• Chicken stock: Forms the base of our sauce while adding savory depth. Homemade is wonderful but a good quality store bought works beautifully too.
• Poultry seasoning: This blend of herbs complements the chicken perfectly adding herbal notes throughout the dish.
• Olive oil: Just enough to brown the chicken and develop those flavorful bits that enrich our sauce.

Step-by-Step Instructions

Prepare the Chicken:

Start by trimming all visible fat from the chicken breasts then slice each breast lengthwise to create thinner cutlets. Season them generously with poultry seasoning salt and pepper. Heat olive oil in a large frying pan over medium heat and brown the chicken pieces on both sides until golden but not fully cooked through. Transfer to your prepared casserole dish.

Blanch the Asparagus:

Snap one asparagus spear to determine where the woody part ends then trim all spears to similar length. Cut them diagonally into 2 to 3 inch pieces which creates more surface area for the sauce. Bring lightly salted water to a gentle boil and cook the asparagus for exactly three minutes. Immediately transfer to an ice bath to stop cooking and preserve the bright green color. Once cooled pat thoroughly dry with paper towels. Layer the asparagus pieces over the chicken in your casserole dish.

Create the Three Cheese Sauce:

Return the same pan used for chicken to medium heat and pour in chicken stock to deglaze scraping up all those flavorful browned bits from the bottom. Let it simmer until reduced to about three quarters cup. Reduce heat to low then whisk in sour cream until smooth. Add the goat cheese and Parmesan whisking constantly until completely melted and the sauce is silky smooth. Pour this luscious sauce evenly over the chicken and asparagus then sprinkle the sharp cheddar cheese on top.

Bake to Perfection:

Place the casserole in your preheated oven and bake for 25 to 30 minutes until the cheese is completely melted and the sauce is just barely beginning to bubble around the edges. Watch carefully during the final minutes as overcooked cheese sauce can separate. Let stand for about 5 minutes before serving to allow the sauce to set slightly.

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The goat cheese is truly the secret star of this dish. I discovered its magic in this recipe after experimenting with various cheese combinations. Its creamy texture melts perfectly into the sauce while the subtle tangy flavor creates depth that plain cream cheese simply cannot match. My husband who claimed to dislike goat cheese became an instant convert after tasting this casserole.

Perfect Asparagus Selection

Choosing the right asparagus makes a significant difference in this recipe. Look for spears of medium thickness about the width of a pencil. Extremely thin spears can overcook and become mushy while very thick ones might remain too firm. The tips should be tightly closed and the stalks should be firm and bright green. Fresh asparagus will have a slight snap when bent. If your market only has thick asparagus you can still use it just peel the lower portions with a vegetable peeler before cooking.

Make It Your Own

This recipe welcomes thoughtful variations based on what you have available. No goat cheese? Cream cheese with a splash of lemon juice creates a similar tangy creaminess. Spinach or broccoli can replace asparagus when out of season. For a more indulgent version add cooked crumbled bacon to the top before baking. If you prefer dark meat chicken thighs work beautifully here too just trim them well and adjust cooking time accordingly. The versatility of this dish makes it a perfect template for creating your own signature casserole.

Serving Suggestions

This casserole shines as a complete meal on its own but can be elevated further with thoughtful accompaniments. A simple green salad dressed with lemon vinaigrette provides a refreshing contrast to the rich cheese sauce. For those not following a low carb diet crusty bread for sauce sopping is heavenly. A crisp dry white wine like Sauvignon Blanc or unoaked Chardonnay pairs beautifully with the creamy cheese profile while cutting through the richness. For a special occasion serve with roasted cherry tomatoes on the vine which add a burst of color and sweet acidity to balance the dish.

Storage and Reheating

This casserole reheats surprisingly well unlike many cheese based dishes. Store any leftovers in an airtight container in the refrigerator for up to three days. For best reheating results warm individual portions in the microwave at 70% power with a loose cover to prevent splatters. Stop and stir halfway through heating. The gentle heat prevents the sauce from separating. Alternatively reheat in a 300°F oven covered with foil until just warmed through about 15 minutes. I do not recommend freezing this dish as the texture of both the asparagus and the cheese sauce can deteriorate when frozen.

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Frequently Asked Questions

→ How do I prepare the chicken for this dish?

Trim the fat and membrane from boneless, skinless chicken breasts, then cut each one lengthwise into two pieces. Season them with poultry seasoning, salt, and pepper before browning in a frying pan.

→ How do I cook the asparagus properly?

Snap off the woody ends, then boil the asparagus in lightly salted water for three minutes. Immediately transfer it to an ice water bath to stop cooking, drain well, and blot dry with paper towels before layering it in the casserole.

→ What cheeses are used in this dish?

This dish uses soft goat cheese, Parmesan cheese, and sharp white cheddar cheese to create a creamy and flavorful sauce topping.

→ Can I prepare this dish in advance?

You can prepare the chicken and the sauce ahead of time. Store them separately in the fridge, and assemble and bake the dish just before serving.

→ What is the best way to avoid overcooking the casserole?

Bake the dish at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and the sauce is slightly bubbling. Avoid baking for too long to prevent the sauce from separating.