This casserole of Chicken and Asparagus with Three Cheeses is a delicious low-carb dinner that’s perfect for spring. And if you like chicken and asparagus (and cheese!) I promise you’re going to love this creamy, cheesy low-carb dinner recipe with some of my favorite ingredients!

PIN the Chicken and Asparagus recipe to try it later!

Chicken and Asparagus with Three Cheeses is a delicious and easy casserole recipe that I’ve loved for many years, and today I am featuring it as my Friday Favorites pick to remind you to make this while asparagus is in season and the nights are still cool enough to use the oven. And I hope you will discover how absolutely delicious this dinner is for a perfect cheesy casserole that combines chicken and asparagus!

And this recipe with two of my favorite ingredients is an easy and amazing combination that would be impressive enough to serve for dinner guests. The only thing slightly tricky about this creamy chicken and asparagus dish dish is not to cooking the sauce or baking it too long or the sauce will separate. This is an ongoing issue for me with sauces when they aren’t thickened with flour or cornstarch, but even if that happens, this will still be delicious!

I love fresh asparagus on sale as a sign of spring, so this is for all the other asparagus fans; hope you will try the recipe if you like fresh asparagus!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  • boneless, skinless chicken breasts
  • Olive Oil (affiliate link)
  • Poultry Seasoning (affiliate link)
  • salt and fresh ground black pepper to taste
  • fresh asparagus
  • chicken stock or canned chicken broth (affiliate link)
  • sour cream
  • soft goat cheese
  • Parmesan cheese
  • finely grated sharp white cheddar cheese

Can you use thin spears of asparagus for this chicken and asparagus recipe?

As you can see from the photos, the spears of asparagus I used were on the thicker side. If you only find those really thin spears of asparagus that sometimes show up in spring, I would pre-cook them only about one minute (or maybe assemble the casserole without cooking them at all if they’re really thin.)

Can you use other cheeses with the chicken and asparagus?

I know some people don’t enjoy the pungent flavor of goat cheese. If you’re not a goat cheese fan you can use cream cheese (or any soft white cheese) instead. And if you have another white cheese that melts well and don’t want to buy sharp cheddar for this recipe, go ahead and substitute whatever cheese you have.

Want more ideas for Chicken and Asparagus?

This recipe uses two of my favorite ingredients and if you’re also a fan of this combination you might like Chicken and Asparagus Bake with Creamy Curry Sauce, Chicken and Roasted Asparagus with Tahini Sauce, and Curried Chicken Salad for more options!

Want more Low-Carb Recipes for cooking asparagus?

Who else is like me and just can’t get enough asparagus when it starts to get less expensive in the spring? If you’re a fellow asparagus fan you’ll want to check out my other  Favorite Low-Carb and Keto Asparagus Recipes for more tasty ideas with asparagus!

How to Make Chicken and Asparagus with Three Cheeses:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Related
Try This Next Spicy Paprika & Lime Chicken Tenderloins
  1. Preheat oven to 375F/190C. Spray a rectangular casserole dish with non-stick spray or olive oil.
  2. Trim chicken breasts and cut each one in half lengthwise. Season chicken with poultry seasoning, salt, and pepper, then cook chicken until it’s lightly browned on both sides. (The chicken will cook more in the oven; don’t overcook.) Put browned chicken pieces into the casserole dish.
  3. While chicken browns, trim woody ends of asparagus and cut asparagus diagonally into 2 – 3 inch pieces.
  4. Bring a pan of lightly salted water to a gentle boil, and prepare a dish with water and ice cubes. Put asparagus into the boiling water and cook exactly three minutes, drain, then put asparagus in ice water to stop cooking and drain again. (Sorry, forgot to take a photo of that!)
  5. Let asparagus drain well, then blot on both sides with paper towels. Layer asparagus pieces over the chicken in the casserole dish.
  6. Use chicken stock or broth to deglaze pan that you cooked the chicken in and scrape up all little browned bits.
  7. Let stock simmer over medium heat in the frying pan a few minutes, or until the stock is reduced to 3/4 cup.
  8. Reduce heat to low, whisk sour cream into the stock, and turn off the heat. Then add goat cheese (the kind that comes in a log) and Parmesan and whisk into sauce until they’re melted.
  9. Pour sauce over chicken and asparagus and sprinkle sharp white cheddar over top.
  10. Bake 25-30 minutes or until cheese is melted and sauce mixture is barely starting to bubble. (Don’t cook it too long or the sauce will separate.) Serve hot.

Make it a Low-Carb Meal:

Serve the Chicken and Asparagus with Three Cheeses hot, with something like Easy Califlower Rice, Roasted Turnips, or Roasted Cauliflower Rice Medley on the side to eat with the delicious sauce for a tasty low-carb dinner.

More Tasty Ideas with Asparagus:

Ingredients

  • 4 large boneless, skinless chicken breasts, trimmed and each cut lengthwise into two pieces
  • 2 tsp. olive oil
  • 1 tsp. poultry seasoning
  • salt and fresh ground black pepper to taste
  • 1 lb. fresh asparagus
  • 1 cup chicken stock
  • 1/2 cup sour cream
  • 3 oz. soft goat cheese
  • 3 T Parmesan cheese
  • 1/2 cup finely grated sharp white cheddar cheese

Instructions

  1. Preheat oven to 375F/190C.
  2. Spray a rectangular casserole dish with non-stick spray or olive oil.
  3. Trim all visible fat and membrane from chicken breasts and cut each one in half lengthwise.
  4. Season chicken with poultry seasoning (affiliate link) salt, and pepper, then heat the olive oil in a large frying pan and brown the chicken until it’s lightly browned on both sides. (The chicken will cook more in the oven so it doesn’t need to be cooked completely through at this point; don’t overcook.)
  5. Put the browned chicken pieces into the casserole dish.
  6. While chicken browns, cut off woody ends of asparagus. (Snap one piece to see how much to cut off, it will break off right where the woody part starts.)
  7. Cut asparagus diagonally into 2 – 3 inch pieces.
  8. Bring a pan of lightly salted water to a gentle boil, and prepare a dish with water and ice cubes.
  9. Put asparagus into the boiling water and cook exactly three minutes, drain, then put asparagus in ice water to stop cooking and drain again.
  10. Let it drain well, then blot the asparagus on both sides with paper towels.
  11. Layer asparagus pieces over the chicken in the casserole dish.
  12. Use chicken stock to deglaze pan that you cooked the chicken in and scrape up all little browned bits.
  13. Let stock simmer over medium heat in the frying pan a few minutes, or until the stock is reduced to 3/4 cup.
  14. Reduce heat to low, whisk sour cream into the stock, and turn off the heat.
  15. Add goat cheese (the kind that comes in a log) and Parmesan and whisk into sauce until they’re melted.
  16. Pour sauce over chicken and asparagus and sprinkle sharp cheddar over top.
  17. Bake 25-30 minutes or until cheese is melted and sauce mixture is barely starting to bubble. (Don’t cook it too long or the sauce will separate.)
  18. Serve hot.

Notes

This recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 520Total Fat: 29gSaturated Fat: 14gUnsaturated Fat: 11gCholesterol: 164mgSodium: 710mgCarbohydrates: 7.8gFiber: 2gSugar: 4gProtein: 54g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Asparagus with Three Cheeses would be great for low-carb or Keto diets. It’s a bit high in fat for the original South Beach Diet, but you could use light sour cream and low-fat cheese if you prefer, and I would eat this for an occasional treat for South Beach, even for phase one.

Find More Recipes Like This One:
Use Casserole Recipes to find more like this. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2007 and it’s been popular on the blog ever since. It was updated with better photos in 2017 and was last updated with more information in 2023.

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

 

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

Related
Popular Recipe Sesame Orange Chicken | The Recipe Critic

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

Print

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

  1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
  2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
  3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
  4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
  5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Nutrition

  • Serving Size: 2-3 tenderloins
  • Calories: 331
  • Sugar: 1 g
  • Sodium: 783.6 mg
  • Fat: 16.4 g
  • Carbohydrates: 4.4 g
  • Fiber: 1.3 g
  • Protein: 41.3 g
  • Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.