Description
Creamy asiago chicken brings together tender chicken breasts with a rich, cheesy sauce that coats every bite in savory comfort. Your dinner table gets a restaurant-quality meal in about 30 minutes that tastes like you spent all afternoon cooking.
Ingredients
Scale
Chicken Preparation:
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Sauce Base:
- 2 garlic cloves
- 1 cup heavy cream
- 1/2 cup chicken broth
Sauce Flavoring:
- 1/2 cup grated Asiago cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
- Lay each of your 4 boneless, skinless chicken breasts flat and use a meat mallet to pound them until they reach an even thickness throughout.
- Combine 1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish, then coat each chicken breast thoroughly in this mixture, tapping away any excess flour.
- Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until the butter melts and the oil shimmers.
- Place your chicken breasts in the hot pan and cook for 4 to 5 minutes on each side until they turn golden brown and reach an internal temperature of 165°F.
- Transfer your cooked chicken to a plate and set it aside temporarily.
- In the same skillet, add 2 minced garlic cloves and sauté them for 1 minute at medium heat until fragrant.
- Lower your heat to low and pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring as you add them.
- Sprinkle 1/2 cup grated Asiago cheese, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes if using, 1/4 teaspoon salt, and 1/4 teaspoon black pepper into your sauce and whisk constantly for 2 to 3 minutes until the cheese fully dissolves and the sauce becomes smooth.
- Nestle your chicken back into the skillet and spoon the sauce over each piece, then let everything simmer together at low heat for 2 to 3 minutes so the flavors blend.
- Transfer your chicken to serving plates, pour the remaining sauce over the top, and finish with fresh parsley or basil sprinkled across.
Notes
- Pound your chicken breasts evenly so they cook at the same rate and won’t dry out unevenly in the pan.
- Brown the chicken over medium heat rather than high heat to develop a golden crust while keeping the inside tender and juicy.
- Keep your heat low when adding the cream and cheese so the sauce doesn’t break or become grainy from the high temperature.
- If your sauce seems too thick, thin it with a splash of chicken broth, and if it’s too thin, let it simmer a bit longer to reduce and thicken naturally.
- Asiago can be salty, so taste your sauce before adding extra salt to avoid overseasoning your dish.
- This dish works beautifully over pasta, rice, or mashed potatoes to soak up the creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 492 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg