Creamy Baked Asiago Chicken: A Decadent Delight!

Italian Chef Team

3 months ago

Creamy Baked Asiago Chicken: A Decadent Delight!

This Creamy Baked Asiago Chicken recipe is a guaranteed crowd-pleaser! Tender, juicy chicken breasts are smothered in a rich and flavorful Asiago cheese sauce, then baked to golden perfection. It’s surprisingly easy to make, perfect for a weeknight dinner, yet elegant enough to serve to guests. Get ready for rave reviews!

## Why You’ll Love This Recipe

* **Incredibly Flavorful:** The combination of Asiago cheese, garlic, herbs, and cream creates a symphony of flavors that will tantalize your taste buds.
* **Easy to Make:** With just a few simple steps, you can have this delicious dish on the table in under an hour.
* **Tender and Juicy Chicken:** Baking the chicken in the creamy sauce ensures that it stays moist and tender.
* **Versatile:** Serve it with pasta, rice, roasted vegetables, or a simple salad for a complete meal.
* **Impressive:** This dish looks and tastes like it came from a restaurant, making it perfect for special occasions.

## Ingredients You’ll Need

* **Chicken Breasts:** Boneless, skinless chicken breasts are the star of the show. Aim for breasts that are about the same size for even cooking.
* **Asiago Cheese:** This is the key ingredient! Freshly grated Asiago cheese provides a nutty, slightly tangy flavor that is simply irresistible. Look for aged Asiago for the most pronounced flavor.
* **Heavy Cream:** The heavy cream creates a rich and decadent sauce. You can substitute with half-and-half, but the sauce will be less thick and creamy.
* **Garlic:** Freshly minced garlic adds a pungent and aromatic flavor to the sauce.
* **Italian Seasoning:** A blend of dried herbs that adds depth and complexity to the dish. You can also use a combination of oregano, basil, rosemary, and thyme.
* **Olive Oil:** Used for searing the chicken breasts.
* **Butter:** Adds richness and flavor to the sauce.
* **All-Purpose Flour:** A small amount of flour is used to thicken the sauce.
* **Chicken Broth:** Adds moisture and flavor to the sauce.
* **Salt and Pepper:** To taste. Essential for seasoning the chicken and the sauce.
* **Fresh Parsley (optional):** For garnish. Adds a touch of freshness and color.

**Detailed Ingredient List:**

* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 1 tablespoon olive oil
* 2 tablespoons butter
* 2 cloves garlic, minced
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup heavy cream
* 1 cup freshly grated Asiago cheese, divided (reserve 1/4 cup for topping)
* 1 teaspoon Italian seasoning
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish, optional)

## Equipment Needed

* Oven
* Large skillet (oven-safe preferred, but can transfer to a baking dish)
* Mixing bowl
* Measuring cups and spoons
* Cheese grater
* Tongs or spatula

## Step-by-Step Instructions

Follow these simple steps to create your own Creamy Baked Asiago Chicken masterpiece:

**1. Prepare the Chicken:**

* Preheat your oven to 375°F (190°C). If you are not using an oven-safe skillet, grease a baking dish.
* Pat the chicken breasts dry with paper towels. This will help them sear properly.
* Season the chicken breasts generously with salt and pepper.

**2. Sear the Chicken:**

* Heat the olive oil in a large skillet over medium-high heat.
* Once the oil is hot, carefully place the chicken breasts in the skillet, making sure not to overcrowd the pan. You may need to do this in batches.
* Sear the chicken breasts for 3-4 minutes per side, until they are golden brown. The chicken does not need to be cooked through at this point, as it will finish cooking in the oven.
* Remove the chicken breasts from the skillet and set aside.

**3. Make the Asiago Cream Sauce:**

* In the same skillet, melt the butter over medium heat.
* Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
* Stir in the flour and cook for 1 minute, stirring constantly to create a roux. This will help thicken the sauce.
* Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
* Stir in the heavy cream, Italian seasoning, salt, and pepper. Bring the sauce to a simmer.
* Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
* Remove the skillet from the heat and stir in 3/4 cup of the grated Asiago cheese until it is melted and the sauce is smooth and creamy.

**4. Bake the Chicken:**

* If you seared the chicken in an oven-safe skillet, place the chicken breasts back into the skillet, nestled in the sauce.
* If you used a regular skillet, transfer the chicken breasts to the prepared baking dish and pour the Asiago cream sauce over them.
* Sprinkle the remaining 1/4 cup of grated Asiago cheese over the top of the chicken.
* Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).

**5. Serve:**

* Remove the chicken from the oven and let it rest for a few minutes before serving.
* Garnish with fresh parsley, if desired.
* Serve hot with your favorite sides.

## Tips for the Perfect Creamy Baked Asiago Chicken

* **Don’t overcook the chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C).
* **Use freshly grated Asiago cheese:** Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Freshly grated cheese will melt beautifully into the sauce.
* **Adjust the seasoning to your taste:** Feel free to add more or less salt, pepper, or Italian seasoning to suit your preferences.
* **Add a splash of white wine:** For an extra layer of flavor, add a splash of dry white wine to the sauce after cooking the garlic.
* **Make it ahead of time:** You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, simply pour the sauce over the chicken and bake as directed.
* **Spice it up:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Add vegetables:** Toss some chopped vegetables, such as broccoli, asparagus, or mushrooms, into the sauce before baking for a complete one-pan meal.
* **Pound the chicken breasts:** For even cooking, you can pound the chicken breasts to an even thickness using a meat mallet. Place the chicken between two sheets of plastic wrap before pounding.

## Serving Suggestions

This Creamy Baked Asiago Chicken is delicious served with a variety of sides:

* **Pasta:** Toss it with fettuccine, linguine, or penne pasta for a comforting and satisfying meal.
* **Rice:** Serve it over white rice, brown rice, or wild rice for a simple and flavorful side.
* **Roasted Vegetables:** Roasted broccoli, asparagus, carrots, or Brussels sprouts are a healthy and delicious accompaniment.
* **Mashed Potatoes:** Creamy mashed potatoes are the perfect comfort food pairing.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich sauce.
* **Crusty Bread:** Serve with crusty bread for soaking up all that delicious sauce.

## Variations

* **Creamy Parmesan Chicken:** Substitute Parmesan cheese for Asiago cheese.
* **Creamy Gruyere Chicken:** Substitute Gruyere cheese for Asiago cheese.
* **Creamy Mushroom Chicken:** Add sliced mushrooms to the sauce.
* **Creamy Spinach Chicken:** Add wilted spinach to the sauce.
* **Creamy Tomato Chicken:** Add diced tomatoes or tomato sauce to the sauce.

## Nutritional Information (Approximate)

* Calories: 450-550
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 5-10g

(Note: Nutritional information will vary depending on the specific ingredients and portion sizes used.)

## Storing and Reheating

* **Storing:** Leftover Creamy Baked Asiago Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the chicken may become slightly less tender.

## Frequently Asked Questions (FAQs)

* **Can I use frozen chicken breasts?**
* Yes, but be sure to thaw them completely before cooking. Pat them dry before searing to ensure they brown properly.
* **Can I use half-and-half instead of heavy cream?**
* Yes, but the sauce will be less thick and creamy. You may need to simmer the sauce for a longer period of time to thicken it.
* **Can I make this recipe dairy-free?**
* You can substitute plant-based cream and cheese alternatives. Keep in mind that the flavor will be slightly different.
* **Can I add other vegetables to this dish?**
* Absolutely! Broccoli, asparagus, mushrooms, and spinach are all great additions.
* **Can I make this recipe in a slow cooker?**
* Yes, you can adapt this recipe for a slow cooker. Sear the chicken breasts as directed, then place them in the slow cooker. Pour the sauce over the chicken and cook on low for 4-6 hours, or on high for 2-3 hours.
* **What if my sauce is too thick?**
* Add a little more chicken broth or heavy cream to thin it out.
* **What if my sauce is too thin?**
* Simmer the sauce for a longer period of time to allow it to thicken. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.

## Creamy Baked Asiago Chicken Recipe Card

**Recipe Name:** Creamy Baked Asiago Chicken

**Prep Time:** 15 minutes

**Cook Time:** 30 minutes

**Total Time:** 45 minutes

**Servings:** 4

**Ingredients:**

**Instructions:**

1. Preheat oven to 375°F (190°C). Grease a baking dish if not using an oven-safe skillet.
2. Pat chicken breasts dry and season with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown. Remove from skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds, until fragrant.
5. Stir in flour and cook for 1 minute, stirring constantly.
6. Slowly whisk in chicken broth until smooth. Stir in heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer.
7. Reduce heat to low and simmer for 5 minutes, or until slightly thickened.
8. Remove from heat and stir in 3/4 cup Asiago cheese until melted and smooth.
9. Place chicken breasts back into the skillet (or prepared baking dish) and pour sauce over them.
10. Sprinkle remaining 1/4 cup Asiago cheese over the top.
11. Bake for 20-25 minutes, or until chicken is cooked through (165°F/74°C) and cheese is melted and bubbly.
12. Let rest for a few minutes before serving. Garnish with fresh parsley, if desired.

**Enjoy your delicious Creamy Baked Asiago Chicken!**

Tags: Recipes