Description
This Creamy Asiago Chicken recipe features tender chicken breasts cooked to golden perfection in a skillet, then smothered in a rich and velvety asiago cheese sauce made with garlic, heavy cream, and chicken broth. Perfect for an indulgent yet straightforward weeknight meal, this dish pairs beautifully with pasta, rice, or vegetables for a comforting and flavorful dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup asiago cheese, grated
- 1 tablespoon freshly chopped parsley (for garnish)
Instructions
- Prepare the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Cook the chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes on each side until they develop a golden brown crust and are cooked through. Remove chicken from skillet and set aside.
- Sauté garlic: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Create the sauce base: Pour the heavy cream and chicken broth into the skillet, stirring to combine with the butter and garlic. Bring the mixture to a simmer and cook for 3-4 minutes to slightly thicken the sauce.
- Add cheese: Stir in the grated asiago cheese, cooking until it melts completely and the sauce becomes smooth and creamy.
- Combine and finish cooking: Return the cooked chicken breasts to the skillet, spoon some of the creamy asiago sauce over them, and simmer for another 2-3 minutes to reheat the chicken and meld flavors.
- Serve: Garnish with freshly chopped parsley. Serve the creamy asiago chicken over pasta, rice, or alongside steamed vegetables for a complete meal. Enjoy!
Notes
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce may be less creamy.
- Use freshly grated asiago cheese for the best melting and flavor quality.
- This recipe can be doubled easily for larger groups.
- Leftover chicken and sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
