Name: Creamy Baked Asiago Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1 teaspoon Italian seasoning; 1/4 teaspoon crushed red pepper flakes (optional); 1 cup freshly grated Asiago cheese, divided; 2 tablespoons fresh parsley, chopped (for garnish)

This Creamy Baked Asiago Chicken is a rich and comforting dish that brings together juicy chicken breasts, a savory cream sauce, and the sharp, nutty flavor of Asiago cheese. It's an easy yet impressive meal that works beautifully for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

I love how simple ingredients come together to create something truly decadent. The chicken stays tender and juicy, baked to perfection in a velvety cream sauce infused with garlic, herbs, and a generous layer of melted Asiago cheese. It's a one-pan wonder that fills the kitchen with an irresistible aroma. Whether I serve it over pasta, mashed potatoes, or roasted veggies, this dish always delivers comfort and flavor.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and black pepper
Olive oil
Butter
Garlic, minced
Heavy cream
Chicken broth
Italian seasoning
Crushed red pepper flakes (optional)
Freshly grated Asiago cheese
Fresh parsley, chopped (for garnish)

directions

I start by preheating the oven to 375°F (190°C).
I season the chicken breasts with salt and pepper on both sides.
In a large oven-safe skillet, I heat olive oil over medium-high heat and sear the chicken for 3-4 minutes per side until golden. Then I remove the chicken and set it aside.
In the same skillet, I melt the butter and sauté the minced garlic until fragrant, about 1 minute.
I pour in the chicken broth and heavy cream, then stir in Italian seasoning, crushed red pepper flakes, and half of the Asiago cheese.
I let the sauce simmer for a few minutes until slightly thickened.
I return the chicken to the skillet, spoon some sauce over the top, and sprinkle the remaining Asiago cheese over the chicken.
I transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
I garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people and takes about 40 minutes in total — 15 minutes for prep and 25 minutes for baking. It’s quick enough for a weeknight but fancy enough for entertaining.

Variations

I like to switch things up occasionally by using boneless chicken thighs instead of breasts for more flavor. For a lower-carb version, I skip the side of pasta and serve it over sautéed spinach or steamed cauliflower. If I’m craving a different cheese twist, I sometimes mix in Parmesan or Fontina along with the Asiago.

storage/reheating

To store leftovers, I place the cooled chicken and sauce in an airtight container and refrigerate for up to 3 days. For reheating, I prefer using the oven at 350°F for 10-15 minutes, covered with foil to prevent drying. If I’m short on time, the microwave works too — just a couple of minutes on medium heat. I like to add a splash of cream or broth when reheating to keep the sauce smooth.

FAQs

How do I know when the chicken is fully cooked?

I always use a meat thermometer to be sure. The internal temperature should reach 165°F (74°C) at the thickest part of the breast.

Can I use pre-shredded Asiago cheese?

I prefer grating it fresh for the best melt and flavor, but pre-shredded can work in a pinch. Just make sure it’s finely shredded to help it blend into the sauce.

What can I serve with this dish?

I often serve it with mashed potatoes, buttered noodles, or roasted vegetables. A side salad with a light vinaigrette balances out the richness nicely.

Can I make this ahead of time?

Yes, I sometimes prepare the sauce and sear the chicken earlier in the day. When I’m ready to bake, I assemble it all in the skillet and pop it in the oven.

Is Asiago cheese similar to Parmesan?

They’re both hard, aged cheeses, but Asiago has a slightly nuttier and creamier flavor. I find it adds a distinctive richness that pairs beautifully with the creamy sauce.

Conclusion

This Creamy Baked Asiago Chicken is one of those recipes I come back to again and again. It’s comforting, flavorful, and easy to make — the perfect combination. Whether I’m cooking for family or guests, this dish never disappoints.