Creamy Baked Chicken
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
440 |
|
| % Daily Value* | ||
| Total Fat 30g | 38% | |
| Saturated Fat 17g | 83% | |
| Cholesterol 190mg | 64% | |
| Sodium 940mg | 41% | |
| Total Carbohydrate 11g | 4% | |
| Dietary Fiber 3g | 12% | |
| Sugars 7g | ||
| Includes Added Sugars 0g | 7% | |
| Protein 30g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 129mg | 10% | |
| Iron 3mg | 20% | |
| Potassium 820mg | 20% | |
Ingredients
- 1 bunch Asparagus, trimmed
- 1 pint Grape Tomatoes
- 1 package Chicken Thighs, Boneless/Skinless
- 1 tsp Salt & Italian Seasoning
- 1/4 tsp Black Pepper
- 1 tbsp Olive Oil
- 4 Garlic Cloves, smashed
- 2 5.3oz packages Boursin Cheese
- 1/2 cup Light Cream
- 1/2 cup Unsalted Chicken Broth
- 1 tbsp Dijon Mustard
- 1/4 cup Parmesan Cheese
- Garnish: Parsley
Method of Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Lay out trimmed asparagus and cherry tomatoes in the baking dish.
Step 3
Season the chicken thighs with salt, Italian seasoning, and pepper.
Step 4
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear each side of the chicken for 2-3 minutes. Transfer to the baking dish.
Step 5
In the same skillet add the garlic and cook for 1 minute.
Step 6
Add the Boursin, light cream, chicken broth, Dijon mustard, and parmesan cheese. Stir and bring to a simmer.
Step 7
Pour over the chicken in the baking dish.
Bake uncovered for 20-22 minutes, or until the chicken has reached 165°F. Garnish with parsley.
We recommend serving over your favorite pasta, enjoy!
