5-Ingredient Creamy Asparagus Chicken

This creamy asparagus chicken is the kind of spring Sunday dinner that feels both cozy and effortless, especially when asparagus is at its peak. A simple method—baking the chicken in a shallow layer of cream—keeps it tender and juicy while naturally creating a rich, flavorful sauce. As it cooks, the aroma fills the kitchen, making it hard to wait. It’s a timeless, no-fuss dish: a few pantry staples, one pan, and just enough cheese to make it feel a little special.

Serve it straight from the pan with something that can soak up the creamy sauce—mashed or roasted potatoes, buttered noodles, or a crusty baguette are all great options. A crisp salad with vinaigrette or fresh lemony cucumbers helps balance the richness. For drinks, a chilled Sauvignon Blanc or an unoaked Chardonnay pairs beautifully, while sparkling water with lemon keeps things light and refreshing.

Creamy Baked Asparagus Chicken (Easy One-Pan Meal)

Ingredients
2 lb bone-in, skin-on chicken thighs (4–6 pieces)
1 lb fresh asparagus, trimmed and cut into 2–3 inch pieces
1½ cups heavy cream
1 cup shredded mozzarella or provolone
1 tsp kosher salt (plus more to taste)
½ tsp black pepper (optional)
1 tbsp olive oil or butter (for greasing the pan)

Directions

1. Preheat the oven
   Set the oven to 375°F (190°C) and lightly grease a roasting pan.
2. Prepare the chicken
   Pat the chicken dry and season with salt and pepper.
3. Add the cream
   Pour the cream into the pan to form a shallow layer.
4. Assemble
   Place the chicken skin-side up in the cream. Arrange the asparagus around and between the pieces.
5. Add cheese
   Evenly sprinkle the shredded cheese over the top, focusing mainly on the chicken.
6. Bake
   Bake uncovered for 35–45 minutes, until the chicken is tender, the cheese is golden, and the cream has reduced into a sauce.
7. Check doneness
   The chicken should reach an internal temperature of 165°F (74°C).
8. Optional browning
   For extra color, broil for 2–3 minutes at the end.
9. Rest and serve
   Let rest for 5–10 minutes before serving. Spoon the creamy sauce over the chicken and asparagus.