Here’s a rich, comforting, and very weeknight-friendly recipe for Irresistibly Creamy Baked Asiago Chicken 🧀🍗
Irresistibly Creamy Baked Asiago Chicken
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- Salt & black pepper, to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil or butter
- 1 cup heavy cream
- ¾ cup freshly grated Asiago cheese
- ¼ cup grated Parmesan cheese
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 tsp Dijon mustard (optional, but excellent)
- 1 tbsp cornstarch + 1 tbsp water (optional, for thicker sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Season the chicken on both sides with salt, pepper, garlic powder, and Italian seasoning.
- Sear for flavor (optional but recommended):
Heat olive oil or butter in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden. Transfer to the baking dish. - Make the creamy Asiago sauce:
In the same skillet, sauté minced garlic for 30 seconds until fragrant.
Add chicken broth and scrape up browned bits.
Stir in heavy cream and Dijon mustard. Simmer 2–3 minutes. - Add the cheese:
Lower heat and stir in Asiago and Parmesan until melted and smooth.
If you want a thicker sauce, stir in the cornstarch slurry and simmer 1 more minute. - Bake:
Pour sauce over chicken. Bake uncovered for 25–30 minutes, or until chicken reaches 165°F (74°C) internally. - Garnish & serve:
Sprinkle with fresh parsley and serve hot.
Serving Ideas
- Over garlic mashed potatoes
- With buttered pasta or rice
- Alongside roasted broccoli or green beans
- Spoon extra sauce over everything 😄
Pro Tips
- Asiago can be sharp—use aged Asiago for bold flavor or young Asiago for creamier mildness.
- Add spinach or mushrooms to the sauce for a restaurant-style twist.
- Leftovers reheat beautifully with a splash of cream or milk.
If you want, I can also give you a slow cooker, one-pan, or keto-friendly version.
