Description
This creamy Asiago chicken recipe features tender, seasoned chicken breasts cooked to golden perfection and smothered in a rich, cheesy Asiago cream sauce. Ideal for a comforting weeknight dinner, this dish pairs beautifully with pasta, rice, or steamed vegetables for a satisfying meal.
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
Garnish
- 1 tablespoon freshly chopped parsley
Instructions
- Season the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts evenly with garlic powder, onion powder, Italian seasoning, salt, and pepper to enhance the flavor.
- Cook the Chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes per side until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside to rest.
- Prepare the Sauce Base: Using the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, ensuring the garlic does not burn.
- Add Liquids and Thicken Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly and develop flavor.
- Incorporate Cheese: Stir the grated Asiago cheese into the sauce until it melts completely, resulting in a smooth, rich, and creamy sauce.
- Reheat Chicken with Sauce: Return the cooked chicken breasts to the skillet, spooning the Asiago cream sauce over them. Simmer together for 2-3 minutes to warm the chicken and meld the flavors.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top for a fresh, vibrant finish. Serve the creamy Asiago chicken over your choice of pasta, rice, or alongside vegetables for a complete meal. Enjoy!
Notes
- For extra flavor, marinate the chicken breasts for 30 minutes before cooking.
- Asiago cheese can be substituted with Parmesan or Pecorino Romano if preferred.
- Ensure the sauce simmers gently to avoid curdling the cream.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to maintain sauce consistency.
