Creamy Baked Chicken and Asparagus

This baked chicken and asparagus dish has become one of those go-to weeknight meals in our kitchen—especially once asparagus starts popping up fresh and green at the market. It’s creamy, lemony, and comes together in one pan with barely any mess. On those evenings when I’m low on energy but still want to make something that feels like a proper meal, this recipe saves the day.

The sauce is rich but not heavy, and it soaks up perfectly if you serve it with some pasta or fluffy rice. And the best part? You can have this whole meal on the table in about 30 minutes. No fancy steps, no long marinating, just good food fast.

Why I Love This Easy Chicken and Asparagus Dinner

This dish checks all my weeknight dinner boxes: quick, flavorful, and uses one pan. I especially love making this in spring when asparagus is at its best — crisp, tender, and just slightly sweet. The combo of juicy chicken, cream, and a splash of lemon or white wine makes it feel special, even if you’re just eating in sweatpants on the couch.

I started making a version of this a few years back when I wanted something light but still comforting. Over time, I added in the flour crust on the chicken for texture and started using crème fraîche instead of cream for that gentle tang. If you don’t have it, no big deal — heavy cream works just fine.

This is the kind of recipe that makes you feel like you cooked something nice without spending an hour in the kitchen. My kind of cooking.

Ingredients You’ll Need (With a Few Notes from My Kitchen)

Boneless, skinless chicken breasts
Try to pick pieces that are similar in size so they cook evenly. If yours are thick, slice them in half horizontally or give them a quick pound to flatten a bit. That way they won’t dry out in the oven.

Fresh asparagus
Whether thick or thin, just make sure the tips are closed and the stalks feel firm. I like to snap off the bottom part — it naturally breaks where it should — and slice the rest into 2 to 3-inch pieces. You’ll want them bite-sized so they cook evenly with the chicken.

Shallot (or onion)
I usually have shallots in a little basket on the counter, but if I’m out, a bit of finely chopped yellow onion works just fine. It gives the sauce that soft, sweet base without overpowering anything.

Fresh thyme or tarragon
These add a gentle, earthy flavor that pairs beautifully with both chicken and asparagus. Thyme is my go-to, but if you have tarragon, it adds a nice anise-like note. Dried herbs work too — I’ve used about 1 tsp when fresh wasn’t around.

Dry white wine or lemon juice
Either works. If I’ve opened a bottle for dinner, I’ll splash a bit of wine in the pan. Otherwise, lemon juice from a fresh lemon does the trick.

Crème fraîche or heavy cream
Crème fraîche gives the sauce a slightly nutty, tangy finish that I love — it feels a little fancy, but it’s sold at most stores now. If you only have cream, it’s still going to be delicious.

Flour
Just a light dusting to help the chicken brown and thicken the sauce a little. I’ve also used rice flour when cooking gluten-free — works like a charm.

Butter + olive oil
This combo keeps the butter from burning while still giving that rich, buttery flavor we all love in pan sauces.

How I Cook It (Step-by-Step Breakdown)

You’ll just need one big ovenproof skillet or sauté pan. I usually use my trusty 12-inch cast iron pan — it gives the chicken a beautiful sear and can go straight into the oven.

1. Season & flour the chicken.
   I give the chicken a good sprinkle of salt and pepper, then a light coating of flour. It helps the outside crisp a little and gives the sauce body.
2. Sear until golden.
   In your pan, heat the butter and oil and get a good sear on both sides. No need to cook it through — the oven will finish the job.
3. Add shallots.
   Once the chicken is out, toss in the shallots. Just a minute or two until they soften and smell sweet.
4. Deglaze with wine or lemon.
   This part is fun — pour in the wine and scrape up the brown bits. That’s where all the flavor lives.
5. Tuck in the asparagus.
   Scatter the asparagus around the pan and nestle the chicken back in.
6. Pour in broth and cream.
   I pour the broth and cream right over, no mixing bowl needed. The sauce comes together beautifully as it bakes.
7. Bake until tender and bubbly.
   Pop it in a hot oven at 425°F for about 15 minutes. The chicken finishes cooking, the asparagus stays bright, and the sauce thickens just enough.

How I Prep Asparagus

I always do the “bend and snap” method — hold the asparagus near the bottom and bend until it naturally snaps. That’s where the tender part ends and the woody part begins. Then I rinse the spears and slice them diagonally — they look prettier that way and cook a little quicker.

What to Serve With This Dish

We usually spoon this creamy chicken and asparagus over something that’ll soak up that sauce — pasta, rice, or even mashed potatoes on cooler nights. If I’m in the mood for something lighter, I serve it as is with a side salad or some roasted potatoes.

Sometimes I toss in a handful of peas near the end of baking. My kids love it that way, and it adds a touch of sweetness.

Leftovers and Storage

This holds up well in the fridge for 2–3 days. I store leftovers in a glass container and reheat gently on the stove with a splash of broth or water to loosen the sauce.

If you’re planning ahead, you can sear the chicken and prep the sauce earlier in the day. Then just pop it all into the oven when it’s dinnertime.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, definitely. I’ve used boneless thighs plenty of times — just keep an eye on the cook time, they might need a couple extra minutes.

What if I don’t have crème fraîche?
No worries — heavy cream works beautifully. Greek yogurt can work in a pinch too, just stir it in after baking so it doesn’t curdle.

Can I make this without wine?
Absolutely. Just use lemon juice or even a splash of chicken broth. It’ll still give you that bit of brightness the sauce needs.

Can I freeze this?
I wouldn’t. The cream-based sauce can separate when thawed and reheated. Best to make it fresh and enjoy the leftovers within a couple of days.

Also try these Chicken Breast recipes:-

• Cream Of Chicken Soup Chicken Breasts
• Baked Bone In Chicken Breast
• Teriyaki Chicken Breasts