Kamil Perry
Chicken and asparagus are a perfect pairing, and adding cheese makes for a delicious, simple supper. This combination is versatile and can be grilled, roasted, baked, or cooked in a single pan. Chicken and asparagus with cheese is a tasty, healthy meal that can be prepared in under 30 minutes and is a great option for a quick weeknight dinner. The dish can be made low-carb and keto-friendly, and can be served with a side of pasta, rice, or potatoes.
| Characteristics | Values |
|---|---|
| Dish Name | Chicken and Asparagus with Three Cheeses |
| Type of Dish | Supper, Bake, Casserole |
| Cuisine | Italian, Mediterranean |
| Ingredients | Chicken, Asparagus, Cheese, Olive Oil, Butter, Salt, Pepper, Garlic, Lemon, Herbs, Wine, Chicken Broth, Sour Cream, Goat Cheese, Parmesan Cheese, White Cheddar, Shallots, Creme Fraiche, Heavy Cream |
| Nutritional Information | 607 kcal, 10g Carbohydrates, 55g Protein, 39g Fat, 20g Saturated Fat, 245mg Cholesterol, 546mg Sodium, 1184mg Potassium, 3g Fiber, 3g Sugar, 2040IU Vitamin A, 14mg Vitamin C, 176mg Calcium, 4mg Iron |
| Cookware | Oven, Casserole Dish, Frying Pan, Skillet, Saute Pan |
| Preparation Time | 20-30 minutes |
| Oven Temperature | 350-425 °F (176-218 °C) |
| Servings | 4 |
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What You'll Learn
Chicken and asparagus with three cheeses
Ingredients
You will need the following ingredients:
- 4 large boneless, skinless chicken breasts
- Asparagus
- Goat cheese
- Parmesan cheese
- Sharp white cheddar
- Poultry seasoning
- Salt and pepper
- Olive oil
- Chicken stock or broth
- Sour cream
Method
Firstly, preheat your oven to 375°F/190°C. Spray a rectangular casserole dish with non-stick spray or olive oil. Trim the fat and membrane from the chicken breasts and cut each one in half lengthwise. Season the chicken with poultry seasoning, salt, and pepper. Heat olive oil in a large frying pan and brown the chicken until it's lightly golden on both sides. Place the browned chicken pieces into the casserole dish.
Next, prepare the asparagus. Choose thin or thick-stemmed asparagus with tightly closed buds at the tips. Snap off the woody ends from the stalks (around 2-3 inches) and slice into 2-3-inch pieces. Rinse the asparagus in cold water to remove any grit. Layer the asparagus pieces over the chicken in the casserole dish.
Now, make the sauce. Use chicken stock or broth to deglaze the pan that you cooked the chicken in, scraping up all the browned bits. Let the stock simmer over medium heat for a few minutes, or until reduced to 3/4 cup. Reduce the heat to low and whisk in the sour cream. Then, add the goat cheese and Parmesan and whisk into the sauce until melted.
Pour the sauce over the chicken and asparagus in the casserole dish. Sprinkle sharp white cheddar over the top. Bake for 25-30 minutes or until the cheese is melted and the sauce is bubbling. Serve hot and enjoy!
Variations
There are many ways to adapt this recipe to your taste. You can add lemon juice, heavy cream, and herbs to the sauce for a creamy, tangy flavor. You can also stuff the chicken breasts with asparagus and cheese, searing them in a skillet before baking in the oven. If you want to make the recipe dairy-free, you can use vegan cream and cheese.
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Seasoning the chicken
Italian Seasoning
For an Italian twist, season the chicken with Italian seasoning, which can include a blend of herbs such as basil, oregano, and thyme. This adds a depth of flavour that complements the other ingredients in the dish.
Salt and Pepper
A classic combination of salt and pepper is a simple yet effective way to season the chicken. Sprinkle the chicken generously with salt and pepper on both sides to enhance its natural flavours.
Poultry Seasoning
If you have poultry seasoning, this can be a great option to season the chicken. It typically includes a blend of herbs and spices specifically designed to enhance the flavour of poultry dishes.
Garlic Powder
Adding garlic powder to the chicken introduces a savoury note that pairs well with the cheese and asparagus. It provides a subtle garlic flavour without being overpowering.
Crushed Chilli Pepper
For a spicy kick, include some crushed chilli pepper in your seasoning mix. This adds a bit of heat to the dish, creating a contrast with the creamy sauce and cheese.
When seasoning the chicken, it is important to ensure that the spices and herbs are evenly distributed on both sides of the chicken breasts. This helps to create a balanced flavour profile in the final dish.
Feel free to experiment with the seasonings and adjust the quantities to suit your taste preferences. You can also combine different seasoning options to create a unique flavour profile that suits your palate.
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Preparing the asparagus
First, select fresh asparagus with thin or thick stems and tightly closed buds at the tips. The number of asparagus spears you need will depend on their thickness and how many people you are serving. For a simple supper for two, 4-6 spears should suffice.
Next, trim the woody ends of the asparagus. You can do this by snapping one piece to see where the woody part starts and then cutting off 2-3 inches from the stalks. This part of the stalk is tougher and stringier, so removing it ensures the asparagus is tender when cooked. After trimming, rinse the asparagus in cold water to remove any sand or grit.
Now, you can cut the asparagus into 2-3-inch pieces. You can cut them straight or on a slight diagonal, depending on your preference. If you are stuffing the chicken, you will want to keep the asparagus spears whole so they fit neatly inside the chicken breast.
Finally, cook the asparagus. This can be done in a pan with butter or oil, in the oven, or by steaming. Cook until tender, which should take around 5-10 minutes depending on your cooking method. If you are cooking the asparagus with the chicken, move the chicken to one side and add the asparagus to the pan, cooking until both are done.
And that's it! Your asparagus is now ready to be served or added to your chicken and cheese dish.
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Making the sauce
To make the sauce for your chicken and asparagus, you have a few options. You can use a combination of heavy cream, lemon juice, and parmesan cheese. You can also add some butter and onion to the mix. If you're looking for a more tangy taste, you can substitute sour cream for creme fraiche. If you want to add a little spice, include some crushed chilli pepper.
First, season and cook the chicken, setting it aside when done. Then, cook the asparagus and onions in melted butter until tender. You can also cook the asparagus in the same pan as the chicken, moving the chicken to the side to make space. Next, add the cream, lemon juice, cheese, and salt and pepper to taste. If you're using creme fraiche, add it before the cream and lemon juice. If you want to include chilli pepper, season the chicken with it before cooking.
Stir all the ingredients together and place the chicken back into the pan. Simmer until the sauce thickens. If the sauce becomes too thick, add some water, chicken stock, or broth.
If you're making an asparagus and cheese-stuffed chicken breast, the process is a little different. First, butterfly the chicken breast and season with salt, pepper, and garlic powder. Then, place the cheese and asparagus on one side of the breast and close it shut. Sear the chicken on both sides until golden brown, being careful not to cook it all the way through. Finish by baking in the oven until the thickest part of the chicken reaches 165 degrees Fahrenheit.
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Cooking the dish
Ingredients:
- 1 boneless, skinless chicken breast
- 1-2 oz of cheddar cheese, or about 3 slices
- 1 bunch of asparagus
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- Garlic powder, to taste
Start by preheating your oven to 350 degrees Fahrenheit. Then, take your chicken breast and cut it down the centre, as if you were butterflying it, but without cutting all the way through. You want the chicken to remain in one piece, so be careful not to slice it in half completely.
Open up the chicken breast and lay it flat. Season both sides generously with salt, pepper, and garlic powder. Layer the cheddar cheese slices and asparagus spears on one half of the chicken breast and close it shut.
Heat a large, ovenproof skillet over medium-high heat and add olive oil. Once the oil is hot, carefully place the stuffed chicken breast into the pan. Sear the chicken for about 5 minutes on each side, being gentle when flipping it to avoid the stuffing from falling out. It's okay if a little cheese melts out.
Place the skillet in the preheated oven and bake for about 15 minutes, or until the thickest part of the chicken reaches an internal temperature of 165 degrees Fahrenheit. You can use a meat thermometer to check this.
Remove the chicken from the oven and let it rest for a few minutes before slicing into it. The cheese should be melted, and the chicken juices should run clear. Serve this dish with a side of your choice, such as roasted potatoes, rice, or a fresh asparagus salad. Enjoy!
Variations:
You can also try different variations of this dish, such as a creamy baked chicken and asparagus or a one-pan garlic herb chicken and asparagus. For a creamy bake, sear the chicken breasts in a skillet, then bake them in the oven with asparagus, a creamy sauce made from chicken stock, sour cream, goat cheese, and Parmesan cheese. For a one-pan garlic herb dish, cook chicken and asparagus in a single skillet with butter, garlic, and herbs, and Italian seasoning.
Feel free to experiment with different cheeses, such as goat cheese or Parmesan, and add additional seasonings like Italian seasoning, crushed red pepper, or fresh herbs like thyme or tarragon to suit your taste preferences.
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