Easy Creamy Baked Asiago Chicken
Easy Creamy Baked Asiago Chicken is a simple, comforting dish that features tender chicken breasts baked in a creamy sauce loaded with Asiago cheese. The cheesy topping gets golden and…
Tip: save now, cook later.Easy Creamy Baked Asiago Chicken is a simple, comforting dish that features tender chicken breasts baked in a creamy sauce loaded with Asiago cheese. The cheesy topping gets golden and slightly crispy, giving every bite a perfect mix of creamy and slightly crunchy textures. It’s a quick meal that feels special but doesn’t take much effort.
I love making this when I want something cozy without spending a lot of time in the kitchen. The creamy Asiago sauce is the star here—it’s rich and flavorful but not too heavy. One of my favorite tricks is to serve it with some steamed veggies or a fresh green salad so the meal feels balanced and fresh.
Whenever I bake this chicken, it fills the whole house with a cheesy, inviting aroma that gets everyone excited to eat. It’s a dish that’s easy enough for a weeknight but impressive enough to make when friends come over. I always look forward to the little crispy bits of Asiago cheese on top—they add such a nice texture and are the perfect finish to this creamy baked chicken.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts makes this dish quick and tender. If you prefer, thighs work great too and stay juicy.
Asiago cheese: Asiago adds a nutty, slightly sharp flavor that melts beautifully. If unavailable, Parmesan or Pecorino Romano are good alternatives.
Heavy cream: This gives the sauce a smooth, rich texture. For a lighter version, you can try half-and-half or full-fat coconut milk.
Lemon: Fresh lemon slices brighten the rich sauce with a touch of acidity. Fresh lemon juice is a fine substitute if you can’t slice lemons.
How Do You Get the Chicken Perfectly Seared Without Overcooking?
Searing chicken before baking gives it a golden color and locks in juices.
- Pat the chicken dry to help it brown nicely.
- Use medium-high heat and olive oil in an oven-safe skillet.
- Cook 3-4 minutes per side without moving it around to get a good crust.
- Don’t worry if it’s not fully cooked yet — finishing in the oven will cook it through perfectly.
This step adds great flavor and texture before the creamy Asiago sauce takes over.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing chicken on the stove and then baking it in the oven without extra dishes.
- Measuring cups and spoons – help you add the right amount of cream, cheese, and spices easily.
- Wooden spoon or silicone spatula – great for stirring sauce and scraping flavorful bits off the pan.
- Sharp knife – to thinly slice the lemon and chop parsley for fresh garnish.
- Grater – if you buy Asiago cheese block; freshly grated cheese melts better for the sauce.
Flavor Variations & Add-Ins
- Swap chicken breasts for turkey cutlets for a leaner protein that still cooks quickly and stays juicy.
- Add sun-dried tomatoes to the sauce for a tangy, slightly sweet twist that pairs well with Asiago.
- Stir in chopped spinach or kale right before baking to add color and nutrients without extra cooking steps.
- Mix in a pinch of red pepper flakes to the sauce if you like a little heat balanced with the creamy cheese.
Easy Creamy Baked Asiago Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 3/4 cup grated Asiago cheese
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 lemon, thinly sliced (plus extra for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and sear the chicken, then another 20-25 minutes to bake. All in all, you’ll have a tasty creamy baked Asiago chicken ready in about 40 minutes.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels, then season both sides with salt, pepper, garlic powder, and Italian seasoning. This will add great flavor right from the start.
2. Sear the Chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 3-4 minutes on each side until they’re a nice golden-brown color. Remove the chicken from the skillet and set aside for now.
3. Make the Creamy Asiago Sauce:
Lower the heat to medium and add the butter to the same skillet. Once melted, stir in minced garlic and cook just for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream, stirring and scraping up the browned bits from the pan. Then, stir in the grated Asiago cheese. Watch as it melts and the sauce thickens slightly—this makes it wonderfully creamy and flavorful.
4. Bake the Chicken in Sauce:
Put the chicken breasts back in the skillet, spoon some sauce over them, and arrange lemon slices around and a little under the chicken. Pop the skillet into the oven and bake for 20-25 minutes until the chicken is cooked through and the sauce is bubbling.
5. Garnish and Serve:
When done, take the skillet out and sprinkle chopped fresh parsley on top along with extra lemon slices if you like. Serve the chicken hot with plenty of that creamy Asiago sauce spooned over it.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry well to get a nice sear and prevent excess moisture in the pan.
Can I Substitute Asiago Cheese With Another Cheese?
Absolutely. Parmesan or Pecorino Romano work well as substitutes and provide a similar salty, nutty flavor. Just use the same amount and grate it fresh for the best melt.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the creamy sauce.
Can I Make This Recipe Dairy-Free?
For a dairy-free version, try substituting heavy cream with full-fat coconut milk and using a dairy-free cheese alternative. The flavor will be different but still deliciously creamy!
