Name: Creamy Baked Asiago Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 2 tbsp olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1 cup Asiago cheese, freshly grated; 1 tsp Italian seasoning; 2 tbsp fresh parsley, chopped (optional, for garnish)

Creamy Baked Asiago Chicken is one of those rich, comforting dishes I turn to when I want something hearty yet easy to prepare. Tender chicken breasts are baked in a creamy, cheesy sauce made with Asiago cheese, garlic, and cream, making it the perfect recipe for busy weeknights or cozy dinners. It pairs beautifully with pasta, rice, or even mashed potatoes. Creamy Baked Asiago Chicken

Why You’ll Love This Recipe

I love this dish because it brings restaurant-quality flavor right into my kitchen without needing complicated techniques. The Asiago cheese melts into the sauce and creates a deliciously savory, nutty flavor that complements the chicken perfectly. It’s easy to prepare, takes under an hour from start to finish, and always leaves my guests asking for seconds. Plus, it works well with many sides and can be adjusted for low-carb or keto diets.

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 pepper
Olive oil
Garlic, minced
Heavy cream
Chicken broth
Asiago cheese, freshly grated
Italian seasoning
Fresh parsley (for garnish, optional)

directions

I start by preheating the oven to 375°F (190°C).
I season the chicken breasts on both sides with salt and pepper.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken for 2-3 minutes per side until golden. I don’t cook it through—just enough to get a nice crust.
I remove the chicken and set it aside. In the same skillet, I sauté the minced garlic for about 30 seconds until fragrant.
I pour in the heavy cream and chicken broth, stirring to deglaze the pan.
I add the grated Asiago cheese and Italian seasoning, stirring until the cheese is melted and the sauce thickens slightly.
I return the seared chicken to the pan, spoon some of the sauce over the top, and transfer the entire skillet (if oven-safe) or transfer to a baking dish.
I bake it uncovered for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.
I garnish with chopped fresh parsley before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

When I want to mix things up, I sometimes use a blend of cheeses like Asiago and Parmesan for extra depth. For a bit of heat, I add crushed red pepper flakes to the sauce. If I’m avoiding dairy, I’ve also made a dairy-free version with coconut cream and a vegan cheese alternative. This dish also works well with boneless chicken thighs for a juicier texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I use the oven at 350°F (175°C) for about 10-15 minutes or until warmed through, covering it with foil to keep it moist. For quicker reheating, I microwave it in 30-second intervals, stirring between each, until hot.

FAQs

What does Asiago cheese taste like?

Asiago has a nutty, slightly sharp flavor that becomes creamier and more mellow when melted. It adds a distinct richness to this dish that I really enjoy.

Can I use pre-shredded Asiago cheese?

I prefer freshly grated Asiago for the best melt and flavor, but pre-shredded will work in a pinch. Just make sure it doesn’t contain too much anti-caking agent, which can affect the sauce’s texture.

Can I use milk instead of heavy cream?

I’ve tried this with whole milk, but it makes the sauce thinner and less rich. For the creamiest texture, I stick with heavy cream.

Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free. However, I always double-check labels on broth and cheese to be sure.

Can I freeze this dish?

I don’t recommend freezing it because the creamy sauce can separate when reheated. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

Creamy Baked Asiago Chicken is one of those satisfying, comforting meals I keep coming back to. It’s easy to prepare, rich in flavor, and makes a great main dish for any night of the week. Whether I’m cooking for family or just want something indulgent after a long day, this dish always hits the spot.