Effortless Chicken Asparagus Cheese (Print Version)
# Ingredients:
→ Chicken and spices
01 -
2 tsp olive oil
02 -
1 tsp poultry seasoning
03 -
Freshly cracked black pepper, to taste
04 -
A pinch of salt, or adjust to taste
05 -
4 large chicken breasts, boneless and skinless, trimmed and halved lengthwise
→ Veggies and broth
06 -
1 lb asparagus, tough ends trimmed, cut into pieces about 2-3 inches
07 -
1 cup chicken broth
→ Cheesy topping
08 -
3 oz goat cheese, softened
09 -
1/2 cup sour cream
10 -
1/2 cup white cheddar cheese, shredded fine
11 -
3 tbsp Parmesan cheese
# Instructions:
01 -
Set oven to 375F (190C) and let it heat up.
02 -
Coat a rectangular baking dish with a little olive oil or non-stick spray.
03 -
Trim off any fat or membranes from the chicken breasts, then slice them in half lengthwise. Sprinkle the chicken with salt, pepper, and poultry seasoning.
04 -
In a big frying pan, heat olive oil and brown chicken on both sides. Don’t cook it all the way through—it’ll finish baking in the oven.
05 -
Lay the browned chicken pieces in the prepared baking dish.
06 -
Cut off the rough ends of the asparagus. Boil a pan of salted water, then add asparagus for three minutes. Drain, move it into ice water to cool, then drain and pat dry with paper towels.
07 -
Spread the asparagus pieces across the chicken in the baking dish.
08 -
Pour chicken broth into the same pan used to brown the chicken, scraping up the bits stuck to the bottom. Let it simmer until it reduces to about 3/4 cup.
09 -
Lower the heat, and slowly whisk sour cream into the reduced broth. Turn off the burner and stir in goat cheese and Parmesan until smooth.
10 -
Pour the cheese sauce on top of the chicken and asparagus. Sprinkle the shredded white cheddar over everything.
11 -
Place the dish in the oven and bake for 25-30 minutes. Remove when the cheese is melted and bubbling, but avoid leaving it too long or the sauce might split.
12 -
Serve it warm right away.