Creamy Chicken and Asparagus Bake and Croutons

Creamy Chicken and Asparagus Bake and Croutons

The asparagus from Mediterranean Delicacies adds a hint of sweetness, and helps pack a little undercover vegetables into the dish. If you'd like to make this a truly one-pot-wonder, you can add chickpea, cooked pasta or even any type of pre cooked beans to the sauce before grilling. Whatever you do, please don't ignore the lemon. It's only a tablespoon of zest, but it really does wonders to lift the dish, add flavour and cut through the richness of the cream. 

  • 4 skinless, boneless chicken breasts cut into strips
  • 1 tsp butter
  • 350ml fresh cream
  • small handful of fresh tarragon, roughly chopped
  • salt to season
  • 1 bottle Medi Deli Asparagus
  • 1 tbsp. lemon zest (freshly grated)
  • handful of roughly chopped croutons / breadcrumbs
  • 3 tbsp. grated pecorino


In a large frying pan, melt the butter over a medium high heat. Once melted add the chicken breast strips and fry until golden on all sides.

Add the cream, and most of the tarragon to the chicken, with some salt to season.

Allow to simmer on a medium heat for 7-10 minutes until the cream has reduced and thickened slightly.

Set your oven to grill - drain the asparagus and lay it evenly at the bottom of a rectangular oven-proof dish - ideally one you'd like to take to the table too.

Spoon over the creamy chicken mixture, then sprinkle over the lemon zest, croutons and pecorino / Parmesan.

Place under the grill for a minute - just until the cheese and croutons and crisped. Serve with chunks of glorious fresh, white bread, or over your choice of cooked pasta.

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