Chicken Asiago with Olives
Elevate your weeknight dinner game with this irresistible Chicken Asiago with Olives, a vibrant, Mediterranean-inspired dish that balances creamy Asiago cheese, savory kalamata olives, and the tangy sweetness of sun-dried tomatoes. Tender, golden-seared chicken breasts are bathed in a rich, velvety sauce made with garlic, chicken broth, heavy cream, and freshly grated Asiago, all brought to life with a splash of lemon juice. Aromatic fresh basil and parsley add a refreshing finish, while the pan-simmering technique ensures every bite is infused with layers of flavor. Ready in just 40 minutes, this one-skillet masterpiece is perfect for impressing guests or upgrading your family dinner. Serve it over pasta, mashed potatoes, or alongside roasted vegetables for the ultimate comforting meal. Keywords: chicken Asiago recipe, Mediterranean chicken, creamy Asiago chicken, chicken with olives.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Asiago cheese, grated
- 0.5 cup kalamata olives, pitted and halved
- 0.25 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat the olive oil and butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, deglazing the pan by scraping up the browned bits from the bottom.
Lower the heat to medium-low and stir in the heavy cream. Allow the mixture to simmer gently for 2-3 minutes.
Gradually whisk in the grated Asiago cheese until the sauce is smooth and creamy.
Add the kalamata olives, sun-dried tomatoes, and freshly chopped basil. Stir to combine.
Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken to coat.
Cover and let the chicken simmer in the sauce for an additional 5 minutes to absorb the flavors.
Garnish with fresh parsley just before serving.
Serve hot with your choice of sides, such as roasted vegetables, mashed potatoes, or pasta.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 242 mg | 19% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 849 mg | 18% | |
*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.
