Creamy Asiago Chicken

Creamy Asiago Chicken is a decadent and flavorful dish featuring tender chicken breasts smothered in a rich, creamy Asiago cheese sauce.

With its velvety texture and savory taste, this recipe is perfect for a cozy dinner, yet impressive enough for entertaining guests. Serve it over pasta, mashed potatoes, or with a side of roasted vegetables for a complete and satisfying meal.

Kitchen Equipment Needed

• Large skillet
• Meat mallet or rolling pin
• Tongs
• Whisk
• Cutting board and knife

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour (for dredging)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Sauce:

• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Asiago cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Fresh parsley or basil for garnish

Directions

1. Prepare the Chicken:
   • Pound the chicken breasts to an even thickness using a meat mallet.
   • Mix the flour, garlic powder, paprika, salt, and black pepper in a shallow dish. Dredge each chicken breast in the seasoned flour, shaking off the excess.
2. Cook the Chicken:
   • Heat the olive oil and butter in a large skillet over medium heat.
   • Add the chicken breasts and cook for 4–5 minutes per side until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, sauté the minced garlic for 1 minute until fragrant.
   • Reduce the heat to low and stir in the heavy cream, chicken broth, Asiago cheese, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Whisk continuously until the cheese melts and the sauce is smooth.
4. Combine:
   • Return the cooked chicken to the skillet, spooning the sauce over the top. Simmer for 2–3 minutes to meld the flavors.
5. Serve:
   • Garnish with fresh parsley or basil. Serve warm with your favorite sides.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (Per Serving – Serves 4)

• Calories: 450
• Protein: 35g
• Carbohydrates: 8g
• Fat: 30g
• Fiber: 1g
• Sodium: 600mg

Expert Tips

• Sear for Flavor: Make sure the skillet is hot before adding the chicken to achieve a beautiful golden crust.
• Cheese Substitution: If you don’t have Asiago, Parmesan or Pecorino Romano can be used as alternatives.
• Thicker Sauce: For a thicker sauce, let it simmer for a few extra minutes or add 1 teaspoon of cornstarch mixed with 1 tablespoon of water.

FAQs

Can I use bone-in chicken?
Yes, bone-in chicken works well, but you’ll need to adjust the cooking time accordingly.

Is Asiago cheese gluten-free?
Most Asiago cheese is naturally gluten-free. Check the packaging to ensure there are no additives containing gluten.

Can I make this dish ahead of time?
Yes, prepare the chicken and sauce separately. Reheat gently on the stove and combine before serving.

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to thin the sauce if needed.

Substitutions & Variations

• Low-Fat Option: Use half-and-half instead of heavy cream for a lighter sauce.
• Vegetarian Version: Swap the chicken for sautéed mushrooms or roasted cauliflower.
• Add Greens: Stir in a handful of fresh spinach or kale before serving for added color and nutrients.

Creamy Asiago Chicken

Creamy Asiago Chicken is a decadent and flavorful dish featuring tender chicken breasts smothered in a rich, creamy Asiago cheese sauce.

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Equipment

• - Large skillet
• - Meat mallet or rolling pin
• Tongs
• Whisk
• - Cutting board and knife

Ingredients

  

• **For the Chicken:**
• - 4 boneless skinless chicken breasts
• - 1/2 cup all-purpose flour for dredging
• - 1 teaspoon garlic powder
• - 1 teaspoon paprika
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 2 tablespoons olive oil
• - 1 tablespoon unsalted butter
• **For the Sauce:**
• - 2 garlic cloves minced
• - 1 cup heavy cream
• - 1/2 cup chicken broth
• - 1/2 cup grated Asiago cheese
• - 1 teaspoon Italian seasoning
• - 1/4 teaspoon red pepper flakes optional
• - 1/4 teaspoon salt adjust to taste
• - 1/4 teaspoon black pepper
• - Fresh parsley or basil for garnish

Instructions

 

• **Prepare the Chicken:**
• - Pound the chicken breasts to an even thickness using a meat mallet.
• - Mix the flour, garlic powder, paprika, salt, and black pepper in a shallow dish. Dredge each chicken breast in the seasoned flour, shaking off the excess.
• **Cook the Chicken:**
• - Heat the olive oil and butter in a large skillet over medium heat.
• - Add the chicken breasts and cook for 4–5 minutes per side until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
• **Make the Sauce:**
• - In the same skillet, sauté the minced garlic for 1 minute until fragrant.
• - Reduce the heat to low and stir in the heavy cream, chicken broth, Asiago cheese, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Whisk continuously until the cheese melts and the sauce is smooth.
• **Combine:**
• - Return the cooked chicken to the skillet, spooning the sauce over the top. Simmer for 2–3 minutes to meld the flavors.
• **Serve:**
• - Garnish with fresh parsl