Chicken Asparagus Gratin
Elevate your weeknight dinner routine with this creamy and indulgent Chicken Asparagus Gratin, a dish that marries tender chicken, crisp blanched asparagus, and a luscious Gruyère cheese sauce under a golden breadcrumb crust. Perfectly seasoned with garlic and onion powder, this satisfying casserole combines rich flavors and comforting textures, making it a crowd-pleasing recipe for family dinners or special occasions. The use of blanched asparagus ensures a vibrant, fresh bite, while the Parmesan-breadcrumb topping provides irresistible crunch and a nutty finish. Ready in under an hour, this elegant yet simple dish bakes to perfection and pairs beautifully with a side salad or crusty bread.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 pound asparagus spears
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups shredded Gruyère cheese
- 0.5 cups grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a medium pot of water to a boil. Blanch the asparagus spears for 2 minutes, then transfer them to an ice water bath to stop the cooking. Pat dry and set aside.
Season both sides of the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and sear the chicken until golden-brown on both sides, about 3-4 minutes per side. The chicken does not need to be fully cooked. Remove and let it rest on a cutting board, then slice it into thin strips.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until lightly golden to form a roux.
Gradually whisk in the milk, continuing to whisk until the mixture thickens and bubbles, about 3-4 minutes.
Stir in the garlic powder, onion powder, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Remove the saucepan from the heat and whisk in the Gruyère cheese and half of the Parmesan cheese until smooth.
In a greased 9x13-inch baking dish, arrange the blanched asparagus in a single layer. Top with the sliced chicken.
Pour the cheese sauce evenly over the chicken and asparagus, spreading it with a spatula to make sure everything is well coated.
In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and drizzle in 1 tablespoon of olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.3 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 681 mg | 52% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
