Creamy Garlic Parmesan Chicken with Asparagus

4 boneless, skinless chicken breasts

Salt and black pepper (to taste)

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

2 tbsp olive oil

For the Sauce:

3–4 cloves garlic, minced

1 cup heavy cream

¾ cup grated or shredded parmesan cheese

½ tsp paprika (optional)

1 tsp Dijon mustard (optional, but adds depth)

Salt and pepper (to taste)

Fresh parsley (for garnish)

Veggie:

1 bunch asparagus, ends trimmed

 Instructions:

Preheat oven to 400°F (200°C).

Prepare the Chicken:

Pat chicken dry and season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear chicken breasts 2–3 minutes per side until golden brown. Remove from pan and set aside.

Make the Cream Sauce:

In the same pan, reduce heat to medium. Add garlic and sauté until fragrant (about 30 seconds).

Pour in the heavy cream, add parmesan, paprika, Dijon mustard (if using), and stir until smooth and creamy.

Season with a pinch more salt and pepper, to taste.

Assemble and Bake:

Return chicken to the pan, nestling it in the sauce.

Add asparagus around the chicken.

Spoon a bit of sauce over each piece of chicken.

Bake:

Place the skillet in the oven and bake for 20–25 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).

Garnish & Serve:

Sprinkle fresh chopped parsley over the top.

Serve hot with the creamy sauce spooned over everything.

 Tips:

You can use chicken thighs if preferred.

Add mushrooms or sun-dried tomatoes for variety.

If you don’t have an oven-safe skillet, transfer everything to a baking dish before putting it in the oven.