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Creamy Chicken Thighs and Asparagus

Creamy Chicken Thighs and Asparagus smothered in a Mozzarella cheese sauce with sun-dried tomatoes. Easy dinner with lots of flavor. 

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 servings
Calories 971 kcal
Author Julia


  • 1 tablespoon olive oil
  • 4 chicken thighs skin-on, bone-in
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound asparagus ends trimmed
  • 2 tablespoon oil from chicken, reserved from cooking the chicken in the skillet
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil , you can use reserved oil from sun-dried tomatoes
  • 1/4 cup sun dried tomatoes , drained from oil and chopped up
  • 4 garlic cloves minced
  • 1/4 teaspoon Paprika
  • 1 cup half and half
  • 1/2 cup mozzarella cheese shredded
  • parsley freshly chopped


  1. Preheat oven to 400 F.
  2. Heat large skillet on high heat, on stove-top. Add olive oil. Add chicken thighs, generously seasoned with salt and pepper, to the skillet, skin side down. Cook until the skin turns golden and crispy - about 5 minutes, maybe less (depends on your stove). After the skin turns golden color and gets crispy, flip chicken over to the other side. Remove the skillet from heat. Let the chicken continue cooking like that, off heat.
  3. Prepare the baking sheet. Remove chicken from the skillet onto the baking sheet, skin-side up. Add asparagus to the baking sheet. Sprinkle asparagus with about 2 tablespoons of oil from the skillet where you just cooked the chicken thighs. Sprinkle salt and pepper over asparagus.
  4. Bake the chicken and the asparagus in the oven preheated to 400 F for 25 minutes or until the chicken is completely cooked through and the juices run clear.
  5. While the chicken is baking, clean the skillet with the paper towel. Add 1 tablespoon olive oil, sun-dried tomatoes (drained from oil), minced garlic. Cook for about 1 minute, constantly stirring.
  6. Add half and half and paprika. Bring to boil. Add cheese and stir until the cheese starts melting. Reduce heat to medium and continue stirring until the sauce is creamy. Remove from heat.
  7. Once the chicken is cooked, add the cooked chicken and the cooked asparagus to the same skillet. Reheat the sauce if needed. Sprinkle with freshly chopped parsley. Serve.
Nutrition Facts
Creamy Chicken Thighs and Asparagus
Amount Per Serving
Calories 971 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 24g150%
Cholesterol 290mg97%
Sodium 1056mg46%
Potassium 1615mg46%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 10g11%
Protein 56g112%
Vitamin A 2750IU55%
Vitamin C 21mg25%
Calcium 367mg37%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.