Creamy Asiago Chicken
This Creamy Asiago Chicken dish features succulent chicken breasts smothered in a rich and creamy sauce made with Asiago cheese. It's a comforting meal perfect for a weeknight dinner or special occasion.
Equipment
- 1 large skillet
- 1 measuring cups and spoons
- 1 cutting board
- 1 whisk
- 1 wooden spoon
- 4 serving plates
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Asiago cheese Plus extra for garnish.
- 1 tablespoon chopped fresh parsley For garnish.
- 1 teaspoon Italian seasoning
- ½ cup chicken broth
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Make sure the chicken is cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and allow it to simmer for a couple of minutes, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low and stir in the heavy cream, Asiago cheese, and Italian seasoning. Whisk until the cheese has melted and the sauce is smooth.
- Return the chicken to the skillet, spooning the sauce over the breasts. Simmer for an additional 5 minutes to allow the flavors to meld.
- Garnish with chopped parsley and extra Asiago cheese before serving.
Notes
To add more vegetables to this dish, consider adding spinach or sun-dried tomatoes to the sauce. Serve with pasta, rice, or a side salad for a complete meal.