Print

Best Creamy Asiago Chicken Recipe – Quick & Flavorful Dinner

Print Recipe

Indulge in this Creamy Asiago Chicken, a comforting dish that combines tender chicken with a rich, velvety sauce infused with the nutty flavor of Asiago cheese. Perfect for a weeknight meal or to impress guests, this recipe is simple yet elegant.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 ½ cups heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Asiago cheese
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning (optional)
  • 1 teaspoon dried oregano (optional)
  • 1 teaspoon dried thyme (optional)
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Prepare the Chicken: First, place your boneless, skinless chicken breasts between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or the bottom of a heavy pan, pound the chicken until it's about ½ inch thick and an even thickness throughout. Pat the pounded chicken dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
  2. Sear the Chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and sizzling, carefully add the seasoned chicken breasts to the hot pan. Sear the chicken for 3-5 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
  3. Sauté the Aromatics: Reduce the heat to medium. If there's excess oil in the pan, carefully pour some out, leaving about 1 tablespoon of fat. Add the minced shallots to the skillet and sauté for 2-3 minutes until they soften. Then, add the minced garlic and cook for another minute until fragrant.
  4. Deglaze and Build the Sauce Base: Pour 1 cup of chicken broth into the skillet. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Bring the broth to a simmer and let it reduce slightly for about 2-3 minutes.
  5. Create the Creamy Asiago Sauce: Stir in 1 ½ cups of heavy cream and add your chosen herbs. Bring the sauce to a gentle simmer, then reduce the heat to low. Gradually stir in 1 cup of freshly grated Asiago cheese, allowing each addition to melt before adding more. Continue stirring until the sauce is smooth and thickened to your liking. Season with more salt and pepper to taste.
  6. Finish the Dish: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Let the chicken warm through in the sauce for another 2-3 minutes. Garnish with fresh chopped parsley or extra grated Asiago if desired.
  7. Serve: Your Creamy Asiago Chicken is now ready to be enjoyed! Serve immediately with your favorite sides.

Nutrition

Keywords: For best results, pound the chicken to an even thickness for consistent cooking. Use freshly grated Asiago cheese for a smooth sauce. Avoid overcrowding the pan when searing the chicken, and adjust sauce consistency with additional broth or cream as needed.

Find it online: https://mamablueberry.com/best-creamy-asiago-chicken-recipe-quick-flavorful-dinner/