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Creamy Baked Chicken with Asparagus and Peas
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 bunch asparagus, trimmed
- 1 cup frozen peas, thawed
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Chicken:
- Season the chicken breasts with salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. They do not need to be fully cooked. Remove from the skillet and set aside.
- Prepare the Vegetables:
- Arrange the trimmed asparagus and thawed peas in the greased baking dish.
- Place the seared chicken breasts on top of the vegetables.
- Make the Creamy Sauce:
- In the same skillet, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 5-7 minutes.
- Stir in the Parmesan cheese, garlic powder, onion powder, and dried thyme. Season with salt and black pepper to taste.
- Pour the creamy sauce evenly over the chicken and vegetables in the baking dish.
- Add the Cheese:
- Sprinkle the shredded mozzarella cheese over the top of the dish.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the cheese is bubbly and golden.
- Garnish and Serve:
- Garnish with freshly chopped parsley.
- Serve hot with your favorite side dishes.
Enjoy your creamy baked chicken with asparagus and peas, a perfect comforting and delicious meal!
