Chicken and Asparagus with Three Cheeses (Video)

A three-cheese casserole of chicken and asparagus is a delicious low-carb dinner perfect for spring. If you love chicken and asparagus (and cheese too!), you’ll love this creamy, cheesy, low-carb dinner recipe featuring some of my favorite ingredients!

Pin the chicken and asparagus recipe to try later!

Chicken and Asparagus with Three Cheeses is a delicious and easy casserole recipe that I have loved for years. Today, as a reminder to make this while asparagus is in season and the nights are still cool enough to use the oven, I’m sharing this as my favorite Friday pick. We hope you discover how absolutely delicious this dinner is for a cheese casserole!

And with two of my favorite ingredients, this recipe is an easy, surprising combination that’s impressive enough to serve to your dinner guests. A little tricky with this creamy chicken and asparagus dish is that if you don’t cook the sauce or bake it for too long, the sauce will separate. An ongoing issue for me, but even as it happens, this is still delicious!

We love fresh asparagus being sold as a sign of spring, so this is for all other asparagus fans out there. If you like fresh asparagus, you should try this recipe!

What are the ingredients needed for this recipe?

(THIS IS A LIST OF INGREDIENTS ONLY. SCROLL DOWN TO SEE THE FULL PRINTABLE RECIPES OR JUMP TO RECIPE LINK AT THE TOP OF THE PAGE TO GO DIRECTLY TO THE FULL RECIPES.) increase.)

boneless, skinless chicken breast
Olive oil (affiliate link)
poultry seasoning (affiliate link)
Season with salt and freshly ground black pepper
fresh asparagus
chicken stock or canned chicken soup (affiliate link)
sour cream
soft goat cheese
Parmesan cheese
Finely grated sharp white cheddar cheese

Can I use asparagus thin spears in this chicken and asparagus recipe?

As you can see from the picture, the asparagus spears I used were on the thick side. (Or, if they are very thin, assemble the casserole without cooking them at all.)

Can I use other cheeses for chicken and asparagus?

I think some people don’t like the pungent taste of goat cheese. If you don’t like goat cheese, you can use cream cheese (or soft white cheese) instead. Also, if you have another white cheese that melts well and don’t want to buy sharp cheddar for this recipe, substitute the cheese you have on hand.

Want more chicken and asparagus ideas?

This recipe uses two of my favorite ingredients. If you’re also a fan of this combination, try options like Chicken and Asparagus with Creamy Curry Sauce, Chicken and Roasted Asparagus with Tahini Sauce, and Curry Chicken Salad.

Want more low-carb recipes for cooking asparagus?

Anyone else like me who can’t get enough asparagus when it starts getting cheaper in the spring? You’ll want to check out my other favorite low carb and keto asparagus recipes for delicious ideas!

How to make chicken and asparagus with 3 cheeses:

(This is just a summary of the recipe steps. Scroll down for the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. increase.)

Preheat oven to 375F/190C. Spray a rectangular casserole dish with nonstick spray or olive oil.
Cut the chicken breast and cut each in half lengthwise. Season chicken with chicken seasoning, salt, and pepper, and grill until both sides of chicken are lightly browned. (The chicken will cook further in the oven. Do not overcook.) Place the browned chicken in a casserole dish.
While the chicken is browning, trim off the asparagus stems and cut the asparagus diagonally into 2 to 3 inch pieces.
Bring a pot of lightly salted water to a boil and prepare a plate of water and ice cubes. Place asparagus in boiling water, cook for exactly 3 minutes, drain, place asparagus in ice water, stop cooking, and drain again.
Drain the asparagus well and wipe both sides with a paper towel. Layer the asparagus over the chicken in the casserole dish.
Using chicken stock or bouillon, deglaze the pan in which the chicken was cooked, scraping up any small brown bits.
Simmer the stock in a skillet over medium heat for a few minutes or until the stock is reduced to 3/4 cup.
Reduce heat, whisk sour cream into stock, and turn off heat. then goat cheese (type in log) and Parmesan cheese into the sauce and whisk until dissolved.
Drizzle the sauce over the chicken and asparagus and sprinkle sharp white cheddar cheese over the top.
Bake 25 to 30 minutes or until cheese is melted and sauce mixture is almost bubbling. (Sauce will separate if simmered for too long.) Serve while hot.

Eat a low-carb diet:

Enjoy chicken and asparagus with 3 different cheeses, served with delicious sauces such as Easy Cauliflower Rice, Roasted Turnips, or Roasted Cauliflower Rice Medley for a delicious low-carb dinner.

More delicious ideas with asparagus:

material

Cut off 4 large boneless and skinless chicken breasts and cut each in half lengthwise

2 tsp olive oil

1 tsp poultry seasoning

Season with salt and freshly ground black pepper

1 lb. fresh asparagus

1 cup chicken stock

1/2 cup sour cream

3 ounces soft goat cheese

Parmesan cheese 3 T

1/2 cup finely grated sharp white cheddar cheese

procedure

Preheat oven to 375F/190C.
Spray a rectangular casserole dish with nonstick spray or olive oil.
Remove all visible fat and membranes from chicken breasts and cut each in half lengthwise.
season the chicken poultry seasoning (Affiliate link) Salt and pepper, heat olive oil in a large frying pan, and bake until both sides of the chicken are browned. (The chicken will cook further in the oven, so it doesn’t need to be fully cooked at this point. Don’t overcook.)
Place the browned chicken in a casserole dish.
Cut off the asparagus ends while the chicken is browning. (Snap one piece and see how much you cut off. It will snap off right where the wood part begins.)
Cut the asparagus diagonally into 2-3cm pieces.
Bring a pot of lightly salted water to a boil and prepare a plate of water and ice cubes.
Place asparagus in boiling water, cook for exactly 3 minutes, drain, place asparagus in ice water, stop cooking, and drain again.
Drain well and wipe both sides of the asparagus with a paper towel.
Layer the asparagus over the chicken in the casserole dish.
Use chicken stock to deglaze the pan you cooked the chicken in, scraping up any small brown bits.
Simmer the stock in a skillet over medium heat for a few minutes or until the stock is reduced to 3/4 cup.
Reduce heat, whisk sour cream into stock, and turn off heat.
goat cheese (type in log) and Parmesan cheese into the sauce and whisk until dissolved.
Pour the sauce over the chicken and asparagus and sprinkle the sharp cheddar cheese over it.
Bake 25 to 30 minutes or until cheese is melted and sauce mixture is almost bubbling. (Be careful not to overcook the sauce as it will separate.)
while it’s hot.

Note

This recipe was created by Kalyn.

Nutrition Facts Table:

yield:

Four

Serving size:

1

Amount Per Serving:
calorie: 520Total Fat: 29gsaturated fat: 14gUnsaturated fat: 11gcholesterol: 164mgsodium: 710mgcarbohydrates: 7.8gfiber: 2gsugar: 4gprotein: 54g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
Chicken and Asparagus 3 cheeses are great for a low carb or keto diet. The original South Beach Diet has a little more fat, but you can use light sour cream and low-fat cheese if you prefer.

Find more recipes like this:
Find more like this with our casserole recipes. Use the diet type index to find recipes that are suitable for specific meal plans.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube To see all the good recipes I’m sharing there.

Historical notes for this recipe:
This recipe was posted in 2007 and has been popular on the blog ever since, updated with better photos in 2017 and last updated with more information in 2023.