Chicken · 35 min
Cheesy Chicken Asparagus Bake with Sun-Dried Tomatoes & Olives
- 35 min
- 2–6 servings
- 595 kcal / serving
A creamy chicken bake with asparagus, sun-dried tomatoes, olives and Parmesan; the mix rests on a bed of asparagus for a hands-off weeknight dish with a bright lemon finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- ¾ lbchicken breasts, boneless skinless
- ½ (8 oz) blockcream cheese
- 1 clovegarlic
- ¼ cupKalamata olives, pitted
- ½lemon
- 1 ozParmesan cheese
- 6sun-dried tomatoes, oil-packed
- lemons
From the pantry: black pepper, extra virgin olive oil, oregano, dried, salt
Cookware
baking dish · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 1 clovegarlic
- ½lemon
- lemons
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (8 oz) blockcream cheese
- 1 ozParmesan cheese
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
- 6sun-dried tomatoes, oil-packed
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| cream cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| sun-dried tomatoes, oil-packed | 6 | 12 | 18 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Wash and trim the asparagus, then lay the spears in an even layer in a baking dish.
- Pat the chicken dry, halve it horizontally to form thin cutlets, season on both sides, and place on top of the asparagus.
- Peel and mince the garlic and put it in a small bowl.
- Minced sun-dried tomatoes and olives go into the bowl with the garlic, then mash in the cream cheese until well blended. Spread this mixture over the chicken tops.
- Grate the Parmesan and sprinkle it over the chicken.
- Juice the lemon over the dish and drizzle with olive oil.
- Bake until the asparagus is tender and the chicken is cooked through, about 20 minutes. Then switch the oven to broil on high and cook 1–2 minutes more until the topping is golden.
Two tips
- Prep the garlic, olives, and sun-dried tomatoes ahead of time and refrigerate in the same dish with the cream cheese for a quick finish.
- If you want more brightness, serve with extra lemon wedges on the side and a quick squeeze over each plate.
Nutrition per serving
- Calories
- 595 kcal
- Protein
- 50 g
- Carbs
- 13 g
- Fat
- 38 g
- Fiber
- 3 g
- Sodium
- 571 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.