Tender, juicy chicken breasts nestled alongside crisp-tender asparagus spears and baked in a rich, velvety garlic parmesan cream sauce. This Baked Chicken and Asparagus in Garlic Cream Sauce delivers restaurant-quality flavor in a quick, low-carb one-pan dinner!
Why You’ll Love This Recipe
One-Pan Simplicity: Minimal cleanup with quick oven baking in a single dish.
Rich Garlic Parmesan Flavor: Heavy cream, minced garlic, and aged Parmesan combine into an irresistible keto-friendly sauce.
Balanced & Healthy: Combines lean protein and fresh green vegetables in a satisfying, low-carb package.
Essential Kitchen Equipment
9×13-inch Baking Dish: For nesting the chicken and asparagus together.
Skillet: To briefly sear the chicken and whisk the garlic cream sauce before baking.
Whisk: To ensure a smooth, velvety sauce texture.
Ingredients
3 Boneless, skinless chicken breasts (cut horizontally into thinner cutlets if thick)
1 bunch Fresh asparagus, woody ends trimmed
3 cloves Garlic, minced
1/2 cup Chicken broth
1/2 cup Heavy cream
1/4 cup Grated Parmesan cheese
1 tbsp Olive oil or butter
1/2 tsp Italian seasoning
Salt & black pepper to taste
Fresh parsley & red pepper flakes for garnish
Step-by-Step Instructions
Step 1: Prep & Sear the Chicken
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Season chicken breasts on both sides with salt, black pepper, and Italian seasoning.
3. Heat 1 tablespoon of olive oil or butter in a skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly browned (it will finish cooking completely in the oven).
4. Transfer the seared chicken into the prepared baking dish and arrange trimmed asparagus spears around the chicken cutlets.
Step 2: Make the Garlic Cream Sauce
1. In the same skillet over medium heat, add the minced garlic and sauté for 30 seconds until fragrant.
2. Pour in the chicken broth, deglazing the bottom of the pan to lift up browned bits.
3. Whisk in the heavy cream and grated Parmesan cheese. Bring to a gentle simmer for 1 to 2 minutes until the cheese melts into a smooth sauce.
Step 3: Bake to Perfection
1. Pour the warm garlic parmesan cream sauce evenly over the chicken breasts and asparagus in the baking dish.
2. Bake at 375°F uncovered for 18 to 22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the asparagus is tender.
3. Garnish with chopped fresh parsley and a pinch of red pepper flakes before serving hot!
Chef’s Tips
Even Cooking: Thinner chicken cutlets cook faster and stay juicy; slice thick chicken breasts in half horizontally before searing.
Thicken Sauce: If you prefer an extra thick sauce, spoon the pan juices over rice, cauliflower rice, or zoodles!
Nutritional Breakdown (Per Serving)
Servings: 3
Calories: ~380 kcal
Protein: 36g
Net Carbs: 4g
Fat: 24g
Frequently Asked Questions (FAQ)
Can I substitute the heavy cream?
For a lighter option, you can use full-fat canned coconut milk or half-and-half mixed with 1 teaspoon of cornstarch to thicken, though heavy cream produces the richest sauce.