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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