Description
Creamy Asiago Chicken is a rich and flavorful dish featuring tender boneless chicken breasts cooked to golden perfection and smothered in a luscious Asiago cheese cream sauce infused with garlic. Ideal for a comforting weeknight dinner, this recipe takes just 20 minutes to prepare and serves four.
Ingredients
Scale
Chicken
- 4 boneless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 1 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Season the chicken breasts with salt and pepper, then cook them in the hot skillet for 6-7 minutes per side, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Make the sauce: Add the heavy cream, grated Asiago cheese, salt, and pepper to the skillet. Stir continuously until the cheese melts completely and the sauce thickens to a creamy consistency.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, turning them to coat thoroughly with the creamy Asiago sauce.
- Serve: Serve the creamy Asiago chicken warm, spooning extra sauce over the top for maximum flavor.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Use freshly grated Asiago cheese for the best melting and flavor.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Serve with pasta, rice, or steamed vegetables to complement the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
