Ingredients

  • Chicken: 2 large chicken breasts (halved lengthwise into cutlets).

  • Vegetables: 1 bunch of fresh asparagus (woody ends trimmed).

  • Cream Sauce: ½ cup heavy cream, ¼ cup chicken broth, 2 cloves minced garlic, ½ tsp onion powder.

  • Cheese: ½ cup shredded mozzarella and ¼ cup grated Parmesan.

  • Seasoning: Salt, black pepper, and 1 tbsp olive oil.

  • Garnish: Fresh chopped parsley.

Instructions

  1. Preheat & Prep: Heat your oven to 400°F (200°C). Lightly grease a large baking dish with oil or non-stick spray.

  2. Season the Chicken: Rub the chicken cutlets with olive oil, salt, and pepper. Place them in the center of the baking dish.

  3. Arrange Asparagus: Tuck the trimmed asparagus spears around the chicken pieces. Season the greens lightly with a pinch of salt.

  4. Whisk the Sauce: In a small bowl, combine the heavy cream, chicken broth, minced garlic, and onion powder. Pour this mixture evenly over the chicken and asparagus.

  5. Add Cheese: Sprinkle the mozzarella and Parmesan cheese generously over the top of the chicken.

  6. Bake: Place in the oven for 20–25 minutes. The chicken should be cooked through, and the cheese should be bubbly and golden brown.

  7. Serve: Let the dish rest for 5 minutes to allow the sauce to thicken. Garnish with fresh parsley and serve immediately.

Tips for Success

  • Even Cooking: Ensure your chicken cutlets are of similar thickness so they finish at the same time as the asparagus.

  • Serving Suggestions: This dish pairs beautifully with mashed potatoes, rice, or a simple crusty bread to soak up the extra cream sauce.