Chicken Asiago
Indulge in the savory decadence of Chicken Asiago, a creamy, cheese-packed dish that's perfect for a comforting weeknight dinner or an impressive meal for company. Tender, golden-seared chicken breasts are bathed in a luxuriously silky sauce made from heavy cream, garlic, and shredded Asiago cheese, which adds its signature nutty and slightly tangy flavor to the dish. Finished with a garnish of fresh parsley, this recipe comes together in just 40 minutes and is ideal served over pasta, rice, or paired with roasted vegetables for a complete and satisfying meal. Easy enough for beginner cooks yet elegant enough for special occasions, Chicken Asiago will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup heavy cream
- 1.5 cups Asiago cheese (shredded)
- 2 tablespoons fresh parsley (chopped)
Instructions
Season the chicken breasts on both sides with salt, pepper, and garlic powder.
Lightly coat the chicken breasts in all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and mostly cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Pour in the chicken broth and heavy cream, stirring well to combine. Allow the mixture to simmer for 3-4 minutes until slightly thickened.
Gradually stir in the shredded Asiago cheese until it is fully melted and the sauce is smooth and creamy.
Return the chicken breasts to the skillet, spooning some sauce over the top of each piece. Cover the skillet with a lid and let the chicken simmer in the sauce for an additional 6-8 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the heat and sprinkle the dish with fresh parsley for garnish.
Serve the Chicken Asiago over pasta, rice, or alongside roasted vegetables.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 338 mg | 26% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
