Creamy Baked Chicken with Asparagus & Cherry Tomatoes

What You'll Need

For the Chicken

• 1 lbs ROC boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

For the Vegetables

• 1 bunch asparagus, trimmed
• 1½ cups cherry tomatoes
• 4 cloves fresh garlic, minced
• ½ tsp red pepper flakes
• 1 tbsp olive oil
• Salt & pepper to taste

Garlic Parmesan Cream Sauce

• 2 tbsp butter
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated parmesan cheese
• 1 tsp Dijon mustard
• 1 tsp Italian seasoning
• Salt & black pepper to taste

For Garnish

• Fresh basil or parsley, chopped
• Extra shaved parmesan
• Additional red pepper flakes (optional)

Let's Cook

1. Season the Chicken

Preheat oven to 400°F. Pat the chicken dry and season both sides with: salt, pepper, garlic powder, and paprika.

2. Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden. Remove and set aside.

3. Build the Cream Sauce

Reduce heat to medium. Melt the butter and add the minced garlic. Cook for 30 seconds until fragrant. Whisk in: chicken broth, heavy cream, Dijon mustard, and Italian seasoning. Simmer for 2 minutes, then stir in the parmesan until smooth. Season with salt and pepper.

4. Add the Vegetables

Add the asparagus and cherry tomatoes to the skillet. Sprinkle with the red pepper flakes and gently toss in the sauce. Nestle the seared chicken breasts back into the pan.

5. Bake

Transfer the skillet to the oven. Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender. The creamy sauce and vegetables bake together into a single-pan meal, just like the inspiration for this dish. 

6. Finish & Serve

Spoon the creamy garlic parmesan sauce over the chicken. Top with: fresh basil or parsley, shaved parmesan, and a pinch of red pepper flakes. Serve immediately and enjoy! Cheers!